Chef Tony Khan

Introduction
Chef Tony Khan ( also known as Tony Alal Karim Khan ) is a Bangladeshi chef and hotelier. He was born on 9th June, 1961 to parents Late Alhaj Sarjan Ali Khan, who was a shipping businessman and filmmaker and mother, Late Marium Begum Khan who was a housewife in Khulna, Bangladesh. He has achieved national and international fame through his cooking style and extensive knowledge and training on Food and Beverages. He has received many awards and nominations based on his kitchen management skills and as a chef. He currently holds positions at two five star resorts as General Manager and Director of Food and Beverages while also being an Executive Chef for Grand Sultan Tea Resort and Golf and as Managing Director overseeing construction, Director of Food and Beverages and Executive Chef at Sinha Hotels and Resort. In 2015, he has also started his own culinary institute called The Tony Khan Culinary Institute in Bangladesh. He has worked at numerous locations all over the world all involving culinary services. Since 2015, he also serves as an external verifier for City and Guilds appointed and certified by ILO.
Early Life and Education
Tony Khan started life in Khulna where he studied in Khulna Zilla School in Khulna till 1975 and attending college till 1977 from Shaheed Suhrawardy College in Dhaka, Bangladesh. His early inspirations about cooking came from his mother who cooked him delicious meals which he devoured and relished as a child. He was a food lover who was fascinated with foreign cuisine from the beginning and this led to his departure from Bangladesh to Singapore to train as an Apprentice Chef and complete his college education from Marcelling High School, Singapore with a Major in Economics in 1978. In 1992, he majored again in Human Nutrition from Sydney University, Australia. In 1998, he attended RMIT University, Melbourne to study .
Career
After arriving in Singapore, Khan joined Shangri-La Hotel, Singapore as an apprentice chef and later as Chef de Partie from 1978 to 1982 learning the skills required to be a chef and kitchen manager. After his apprenticeship, he joined Sheraton Ayers Rock Hotel, Uluru, NT Australia now known as Voyages Ayers Rock Resort, as Sous Chef from 1982 for 3 years. From 1985 he worked as Executive Sous Chef for Coral Sea Hotels Group in Port Morseby, Papa New Guinea for 2 years. In 1987, Khan joined Quay West (Marriott Hotel Chain) in Sydney, Australia as Executive Chef where he worked for 2 years. In 1989, Khan was appointed as Executive Chef and Food and Beverages Manager for 3 years at Hotel Como La Brassiere in Melbourne, Australia. Khan then went on to join a cruise line as Executive Chef and Food and Beverages developer on board the Carnival Cruise Line in Miami, USA from 1994 to 1999 where he managed 450 chefs who served 28,000 meals a day. Khan then traveled to Saudi Arabia to join Hyatt Regency, Makkah where he served as Executive chef and Food and Beverages Officer for 2 years. From August 2001 to 2003 Khan was in employment of Riyadh Military Hospital, Riyadh, KSA for the defense ministry. From March 2003 to August 2006, Khan has overseen and served at ten five star hotels as Executive Chef and providing corporate support and assistance at the Marriott and Intercontinental Hotels which included Marriott Hotel, Islamabad, Marriott Hotel, Karachi, Pearl Continental Hotel, Bhurban, Pearl Continental Hotel, Karachi, Pearl Continental Hotel, Lahore, Pearl Continental Hotel, Peshawar, Pearl Continental Hotel, Rawalpindi, Marriott Hotel, Gwardar, Pearl Continental Hotel, Muzaffarabad.

Main Menu

See Also

Main Menu