By Sitaram Mewati
From bustling kitchens in Bengaluru to leading banquets in Mumbai, Chef Sajid Khan’s culinary journey is a testament to passion, skill, and creativity. Currently serving as sous chef at Radisson Blu Mumbai International Airport, he manages daily restaurant operations at Fiona and oversees grand banquets and weddings, ensuring every event is a memorable dining experience.
“Cooking is about sharing joy,” says Khan. “Every dish should tell a story and leave a memory for the guest.” With nearly two decades of experience across India and the Middle East, he has mastered cuisines ranging from Awadhi and Kashmiri to coastal and Amritsari specialties. He has trained kitchen teams, introduced signature dishes, and streamlined operations, combining creativity with precision and a strict adherence to food safety standards under HACCP guidelines.
Khan’s international journey includes tenures at Protein and Carbs, Tawa International, and Kaki Group in Saudi Arabia, where he led large kitchen teams, introduced signature dishes, and implemented innovative techniques that elevated both food quality and service. Back home, his time at Leela Palace Bengaluru, Crowne Plaza Bengaluru, and other prestigious hotels allowed him to hone his craft, rising steadily and building the skills that define his culinary leadership today.
Fluent in Hindi, English, Urdu, Arabic, Bengali, and Kannada, Khan is known for his ability to nurture diverse teams while maintaining high standards in every dish he creates. For him, cooking is more than a profession — it is an art form that brings people together, one unforgettable meal at a time.
Editor in Chief : Mewati SItaram
