Hyatt SA appoints Chef Asif Mughal to take their culinary experience to the next level

Hyatt South Africa’s culinary experience across its three properties will ensure taste buds are in for a treat as newly appointed speciality chef, Asif Mughal, took over all restaurant speciality cuisine offerings commencing this month.

Mughal who was previously based at the Park Hyatt Dubai Creek, will be responsible for re-engineering the menu, creating authentic food experiences as well as training chefs and kitchen staff at Hyatt Regency Cape Town, Hyatt House Johannesburg Sandton and Hyatt House Johannesburg Rosebank.

The 35-year-old Pakistan born Mughal, started out his chef career at an Islamabad hotel in 2007, and then moved to Dubai where he worked in the restaurant space for five years before being offered a position at the Park Hyatt Dubai Creek, where he enjoyed a four-year stint leading to him joining the hotel chain’s operations in South Africa.

“I’m living my dream,” expressed Mughal, shortly after landing in South Africa this weekend.

“I am so excited for this opportunity as I believe the potential to create mouth-watering and authentic food experiences fits the overall objectives of what the Hyatt in South Africa is trying to achieve in the food and beverage space.”

Mughal’s destiny with delicious food spans three decades of observing his family roots.

“My grandfather was a chef and owned a restaurant in Pakistan. My father and two of my uncles followed in his footsteps and now I’m doing the same and continuing with their legacy,” said a proud Mughal.

Mughal specializes in Indian, Pakistani, Arabian and Thai cuisine.

“Working with food is my passion, and I really want to differentiate on taste and experience while I am here in South Africa and want people to eat only the best when they come to our restaurants,” explained Mughal.

Mughal’s move to South Africa has been welcomed by Hyatt South Africa’s cluster General Manager, Asif Raza.

“With the Hyatt brand in South Africa growing and more people starting to visit and get used to our properties, it’s important that we maintain excellent standards in our food and beverage offerings.”

“Having the calibre of chef like Asif in our set up, will only enhance what we are already doing and will add further value with the training he will provide to our chefs and trainees in the kitchen,” added Raza.

Mughal has already gone into work mode in preparing and ideating Hyatt South Africa’s soon to be launched Ramadan offerings which will see all three properties offering guests who are observing fasting during the holy month of Ramadan, a suhoor and iftar menu at the hotel restaurants.


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