How a Kolkata-born chef transformed healthcare hospitality through culinary excellence
By Sitaram Mewati | Dubai
For more than 25 years, Chef Mohammad Yusuf Mansoor has successfully combined culinary excellence with healthcare hospitality, building a distinguished career across India and the Middle East. Today, as Executive Chef and Food & Beverage Manager at Al Zahra/NMC Royal Hospital, Sharjah, he believes food is far more than a source of nourishment—it is an essential part of healing, recovery and overall well-being.
Born in Kolkata, Chef Yusuf’s passion for cooking was inspired by his father, who worked in Saudi Arabia as a Pantry Chef specialising in burgers, steaks, sandwiches and desserts. Watching his father’s dedication to the profession motivated him to pursue a career in hospitality. He later completed a three-year Diploma in Hotel Management from NIPS School of Hotel Management, Kolkata, and underwent industrial training at The Oberoi Grand, where he gained valuable exposure to luxury hotel operations and professional kitchen management.
His career began at The Kenilworth Hotel, Kolkata, where he developed expertise in Indian cuisine, banquet production, bakery operations and kitchen administration. Looking to broaden his professional horizons, he moved to Bahrain as Kitchen Supervisor at La Maison Du Café before continuing his culinary journey in the United Arab Emirates with several leading hospitality and catering organisations.
A defining phase of his career came when he entered healthcare hospitality. Working alongside nutritionists, dietitians and medical professionals transformed his understanding of food and its impact on patient care. “Hotel catering taught me presentation, creativity and flavour, while hospital catering taught me the science of nutrition and the healing power of food,” says Chef Yusuf.
His expertise later led him to the NMC Group, where he contributed to developing healthy recipes, nutrition labelling initiatives and calorie-controlled menus in collaboration with the Health Authority of Abu Dhabi (HAAD). His work on the WEQAYA Nutrition Programme earned him a Certificate of Appreciation for promoting healthy eating awareness.
Since 2015, Chef Yusuf has been serving as Executive Chef and Food & Beverage Manager at Al Zahra/NMC Royal Hospital, Sharjah. He oversees the hospital’s complete food and beverage operations, including patient dining, cafés, restaurants and catering services. Leading a multicultural team of more than 70 hospitality professionals, he focuses on menu planning, food safety, quality assurance, hygiene standards and staff development while ensuring every meal meets nutritional requirements without compromising on taste.
Although healthcare catering has become his speciality, Chef Yusuf is equally proficient in Indian, Continental and Arabic cuisines. His Dum Pukht Biryani, authentic Mughlai dishes and innovative canapés continue to be appreciated for their authenticity and flavour. Yet he believes his greatest achievement lies in creating meals that contribute to better health and patient recovery.
Beyond the kitchen, Chef Yusuf remains committed to nurturing future hospitality professionals. He has conducted culinary workshops, developed training programmes and participated in cooking demonstrations for educational institutions and corporate organisations. He encourages young chefs to explore healthcare hospitality, describing it as one of the hospitality industry’s fastest-growing sectors.
His advice to aspiring chefs is straightforward: never stop learning, understand nutrition as thoroughly as culinary techniques, and use fresh ingredients whenever possible. “As chefs, we influence the way people eat. Our responsibility is not only to prepare delicious food but also to create meals that support healthier lives,” he says.
Chef Mohammad Yusuf Mansoor’s journey from the kitchens of Kolkata to leading food and beverage operations at a major healthcare institution in the UAE reflects dedication, continuous learning and professional excellence. His career demonstrates that the true value of a chef extends beyond creating memorable dishes—it lies in using culinary skills to enhance health, comfort and quality of life.
Editor in Chief : Mewati SItaram
