Tabrez Shaikh has been appointed Executive Head Chef at the Radisson Blu Hotel & Spa, Cork. Tabrez brings extensive experience to the role, having worked for 18+ years with renowned hotel brands including Iberotel, Miramar Al Aqah, JW Marriott, Holiday Inn and Hilton. In Ireland, Tabrez has worked at Breaffy House Resort, Seafield Hotel and Spa and most recently held the position of Executive Head Chef at The Montenotte.
The move sees Tabrez return to the Raddison Blu family, having worked as an Executive Sous Chef at the Radisson Blu Hotel, London, UK from 2006 – 2015. During this time he was twice awarded ‘Employee of the month’ and received a recognition certificate for completion of 5 years with Radisson Blu Hotels, acknowledged by the former President and CEO of Rezidor Group, Kurt Ritter.
Tabrez says that he has “an insatiable hunger for knowledge and an inquisitive mind” and this leads him to “learn from people, exploring new processes and ways of management”. Speaking about his approach in the kitchen, Tabrez says, “I believe if the ‘Product’ is the focus, all else falls into place.”
Tabrez has won a number of accolades in culinary competitions and played an active part in the core organising committee, acting as a rookie judge and mentor for young chefs at the East Coast Salon Culinary event that took place every year in Fujairah, UAE for 2 years. Tabrez is a firm advocate for culinary competitions and believes they’re “a great podium and way to encourage young talent and a brilliant way to bring many talents together under one roof allowing them to share and learn from each other. They help chefs to gain recognition for their hard work and skills and can be a very exciting event within the hospitality industry for everyone including suppliers and retailers who can showcase their brand and product as well”.
Visit Radisson Blu Hotel & Spa, Cork’s website
