Chef Ajok Zacharias’ passion for flavour and tradition

Born and raised in Kerala, India, known for its rich culinary heritage, Chef Zacharias draws inspiration from his upbringing in a family that values fresh, home-grown ingredients. In an Interview with Hotel & Restaurant Middle East & Africa Magazine, Chef Zacharia shares his professional growth.

Can you tell us a little about your background?

A passionate chef with 24 years of experience in chef’s white with various international hotels. One of my standout quality is specialization in pre-opening, opening and transition.

Where are you from?

Born and raised at south of Incredible India “gods own country” Kerala. Kerala is famous for its spices, coconuts, curry leaves and wide range of ingredients that contribute to its unique culinary heritage.

What inspired you to become a chef?
My love for food and cooking started at a young age when my mother prepared meals for our family. Also my father’s love for sourcing fresh home grown vegetable, fruits and spices from our own garden for my mom to cook. The happiness around the dining table and the joy in the kitchen make a lot of memories. My home kitchen inspiration leads me to become a passionate chef.

What was your first job in the culinary industry, and how did it shape your career?

My culinary journey began as a Commis Chef in prestigious establishments with Goa Marriott Resort. The journey continued with Park Hyatt Resort and Spa Goa, Intercontinental The Grand Resort Goa, Grosvenor House A Luxury Collection Hotel Dubai, JW Marriott Marquis Dubai, Marriott Al Forsan Hotel Abu Dhabi, Marriott Marquis Doha etc.

Chef Ajok meticulously preparing a meal

Can you share some highlights of your culinary journey so far?

The biggest highlight is running a five star hotel with the team of 70 chefs as an executive chef with one of the prestigious hotel company at the moment.
Gained experience in Anglo French cuisine with former Head Chef to HRH the Prince of Wales was one of the great learning I had in culinary journey.

Was a Part of many pre-opening hotels in Middle East especially opening of the tallest hotel in the world in Dubai. Was in charge for FIFA fan zone in Qatar word cup 2022 catering for nearly 80,000 people a day.

Some of the honors and award to highlight is – Hans Bueschkens Trophy – Johnson Diversey Best Hygiene Award The Emirates Saloon Culinaire (WACS). Silver Medal for Hans Bueschkens Junior Chef Challenge The Emirates Salon Culinaire Dubai (WACS). Anchor Master Chef Challenge 2010 Fonterra Brands Middle East January 2010. Various Awards in Practical Cooking Challenges The Emirates Culinary Guild Dubai (WACS).

Are there any notable mentors, key experiences, or turning points?

My biggest blessings was to work with well experience chefs in international market and their mentorship make a strong impact in my culinary life. The key experience was to work with pre-opening team in various hotels. Also worked with couple of Michelin stared chefs in Dubai.

What is your current role, and where are you working?

Executive Chef at Hyatt Regency Nairobi Westlands, Kenya.

Can you tell us about the restaurant/hotel/resort where you are currently based?

Leading the roll of an executive chefs with Hyatt Regency Nairobi, 219 keys, 3 restaurants and a huge event and banqueting facility.

The Chef picking out ingredients for a meal

Culinary Philosophy and Style

How would you describe your culinary style?

Modern and innovative but not deviating from its owns original taste. I truly believe in using the freshest, locally sourced ingredients to create dishes that not only taste amazing also supporting small businesses globally. Growing up in a farmers family given me a unique and close-knit agricultural traditions and practices that are integral to the community experience. Fresh home-grown ingredients are close to my heart. I love to experiment with flavors, fall in love with my ingredients and craft story telling dishes which creates ever lasting memories.

Are there any particular cuisines, techniques, or ingredients that define your cooking?

My roots connected through Indian cuisine where I belong and I had opportunity to work with multinational chefs so that lead me to explore various cuisine. In the kitchen we apply multiple technique to create dishes, personally I like to cook with charcoal oven and grills. Me as a chef I interact with all kind of ingredients like from curry leaves to caviar.

What drives your passion for cooking?

Cooking is all about creativity and connection for me. It’s like a delicious form of expression where you can experiment with flavors and techniques, and each dish is a new opportunity to tell a story. I also love how cooking can bring people together, whether it’s a simple meal shared with family at home or a fancy dinner at a five star hotel. The joy of making something from scratch and then seeing the happiness and memories it brings others is incredibly fulfilling.

Is there a particular philosophy or inspiration behind your dishes?

Go Locale is my philosophy. I delineate inspiration through traveling around the world, diving into the local culture and its food. Interacting with the local families or a street food joint brings the understanding of the uniqueness of the ingredients and the food stories from the people will take you through their culture.

How do you approach menu development?

Menu development is a fascinating process that involves a blend of creativity, strategy, practical considerations and cost. Seasonality plays a significant role in menu planning as it allows me to utilize fresh, high-quality ingredients that are there at their peak flavor.

Do you focus on seasonality, local ingredients, or particular food trends?

“Garden to Gastronomy” is my trend set. My focus on incorporating seasonal produce not only enhances the taste and presentation of dishes but also supports local farmers and promotes sustainability. I believe chefs are supposed to cook seasonally wherever they are located.

Are there any signature dishes that you are known for?

I couldn’t settle on a single signature dish. Having multiple signature dish often reflects versatility, creativity, and a commitment to offering a diverse and dynamic menu. My passion to innovate and regularly introduce new dishes that excite me and surprise my guests. For me creating a signature dish that varies from country to country where I am locally present. In Kenya, my signature dish that reflects the rich and diverse culinary heritage of the country would be an excellent choice. Currently, my signature dish is “Mutura Arancini”. Mutura is a local traditional delicacy, prepared in my style with an exclusive high-end twist. “Mutura Arancini” served crunchy accompanied with a delicious “Sukuma Wiki Slaw” and silky “Makhani Sauce” is a marriage between local delicacy and an international flair.

What makes them special to you and your patrons?

Mutura, a Kenyan spiced goat sausage enriched with blood, has a complicated history and reputation. However to lobe mutura is to love the culture that surrounds it. It is a fire-grilled delicacy made from goat or cow or lamb intestines sewn together and stuffed with a mixture bound by fresh blood is part of the global tradition of blood sausages. My idea to introduce this dish with modern presentation and different texture retaining the original taste is appreciated by all my patrons.

Chef Ajok at the restaurant during a shift

Industry Insights

What challenges do you see facing the culinary industry in the Middle East and Africa today?

The talent shortage in the culinary industry is a significant issue, and it manifests in various ways. There is often a shortage of skilled culinary professionals in some regions. Recruiting and retaining talented staff can be difficult, impacting the quality and consistency of culinary offerings.

How do you think these challenges can be addressed?

Addressing the talent shortage in the culinary industry requires a multifaceted approach that tackles both immediate needs and long-term goals. Promote culinary careers, pay scale etc.

What trends are you currently observing in the food and hospitality industry?

My observation and development focused on a concept is “a little” is “a big” can be understood as the idea that small elements or actions can have a disproportionately large impact. In the food and hospitality industry, this principle can be leveraged in various ways to achieve significant results with minimal input. This concept can be applied in various aspects of the food and hospitality industry:

How are you adapting to or influencing these trends?

Create awareness is the new key, implement awareness program with the chef, suppliers and guest. Regular training on trend set is a part of my briefings.

How important is sustainability in your kitchen?

Sustainability in the kitchen is increasingly critical for several reasons, reflecting broader environmental, ethical, and economic concerns. For me sustainability shouts on every aspect of culinary, products, purchasing, manning, planning and skills.

What steps are you taking to ensure your culinary practices are environmentally friendly?

My comprehensive approach that integrates sustainability into every aspect of kitchen operations. ZERO wastage of food, human resources etc.

What role do you think technology plays in modern cooking and hospitality?

Technology plays a transformative role in modern cooking and hospitality, driving innovation, efficiency, and enhanced guest experiences.

Are there any tools or innovations that you find particularly useful?

Yes, sous vide cooking stands out for me. Sous Vide is a method of cooking in which foods are vacuum sealed in a bag and cooked in a precisely controlled, low-temperature water bath over a long time. This technique ensures perfect doneness in proteins, also creating a tender texture and retaining moisture.

Personal Insights and Advice

Who or what has been your biggest inspiration in your culinary career?

To name them all a lot, however every mentor played a crucial role in my culinary career. Some of them contributed a strong cooking skills and knowledge, some give made me strong in financial acumen, also some of the made my leadership at the top.

What advice would you give aspiring chefs wanting to make it in the industry?

Love what you do. Do what you love.

How do you maintain a work-life balance in such a demanding profession?

Its all about finding what works best for you and being proactive about managing your time and well-being. Prioritize task, delegate, unplug after hours are a best practices.

If you could cook for anyone worldwide, who would it be and why?

For my mother who teach me what is food. For me “Food is an Emotion”. Food is not only a nourishment, also it is an “Emotion” that we have become habituated to. Food is connected with emotions, nutrition, thoughts, and social interactions. The family gets together for a celebration of a newborn or the demise of a person, whether we are happy, sad, lonely, angry, etc. there is an existence of food or reminiscence involved. Food is not simply feeding the body to satisfy hunger, but also feeding the heart to influence positive and negative emotions.

What would you prepare for them?

Jack fruit masala and fish curry, at my home we have lots of jack fruit and its one of the healthy food people looking forward. We are blessed with the river next to our home full of fresh water fish and we do enjoy a fish curry flavored with curry leaves and coconut.

Chef Ajok carefully crafting a meal

Looking Ahead

What are your future plans?

Once you are chef you are always a chef. I am in progress of completing a book named “Rasaniya Choola” a contemporary book of sweet, sour, salty, pungent and astringent story of my culinary journey and recipes.

Do you have any upcoming projects, new restaurants, or collaborations in the works?

Yes, “ChefographyME” a culinary culture project in progress which will be revealed near future.

How do you see the food and hospitality industry evolving in the next five to ten years?

Hospitality industry is all about people and food. Hospitality industry is a dynamic and rapidly growing sector that encompasses a wide range of services including hotels, restaurants, travel, and tourism. It plays a pivotal role in promoting preferred destination for leisure, business, and medical tourism on the global stage. Indian hospitality believes in “Atithi Devo Bhava” is Sanskrit verse taken from the ancient Indian scriptures, which means “The Guest is Equivalent to God”. In Indian culture it emphasizes the importance of hospitality and treating guests with utmost respect and care. Atithi Devo Bhava encapsulates the spirit of hospitality all over India. Embrace” Atithi Devo Bhava” leads to a great hospitality around the globe.

Is there anything else you would like our readers to know about you or your work?

Yes, are you a chef? You would like to publish your recipe in international platform? Please visit https://ajokzacharias.com and send me your signature recipe, picture of the dish, and your picture in chefs white. Love to hear your story what makes the dish special for you. It’s for free.

Closing Thoughts

Do you have any final words of wisdom or thoughts to share with our readers?

I have an inspiring wisdom for all of you “Find Joy in the Journey”. Whatever industry you belong remember to find joy in your career journey. Embracing this mindset can be particularly meaningful and beneficial, especially in the food and hospitality industry.

This feature appeared in the October-December edition of HORECA Middle East and Africa magazine. You can access the full digital magazine HERE