In a cozy two-bedroom apartment in Mumbai's Kurla West, Chef Sarfaraz Ahmed recreates his mother's vegetarian shami kebabs, a dish that tells the beautiful story of adaptation, love, and culinary innovation that has shaped his entire life.

The 37-year-old chef, now Corporate Chef for India at Passion F&B, the company behind acclaimed restaurants like Tresind Studio and Tresind, has traveled an incredible path from his childhood in Chotta Shimla to helming some of the country's most prestigious kitchens. His story is one of persistence, passion, and the transformative power of following your dreams.

Ahmed's mother, who grew up in a non-vegetarian household in Kanpur, faced the challenge of adapting to her largely vegetarian in-laws' home in Himachal Pradesh after marriage. Rather than lamenting what she missed, she got creative, replacing meat with soybean chunks and chana dal while keeping all those beloved flavors alive. This spirit of innovation and adaptation would become a guiding principle in her son's culinary career.

Growing up, Ahmed's career options seemed limited to the army, police force, or hotel management. A magazine interview with family friend and chef Bakshish Dean sparked something special. "I was fascinated by the glamour of that life," he recalls warmly. By the time he finished Class XII, his path was clear.

When financial difficulties threatened his dreams, Ahmed didn't give up. He suggested taking a student loan himself so he could attend IHM Lucknow. This determination would be tested repeatedly. After the 2008 terror attacks, jobs became scarce, and he failed final interview rounds repeatedly despite being confident. But Ahmed kept pushing forward.

He took a position as a commis at The Park Hotel in New Delhi, then moved to Le Cirque at The Leela Chanakyapuri. His biggest challenge came when he applied three times for The Leela's prestigious leadership development programme, often compared to the IAS for chefs. On his third and final attempt, he refined his skills, worked on his communication, and succeeded.

The programme brought both growth and hardship. His salary dropped from Rs 22,000 to Rs 14,000, and he shared a single laptop with his roommate, working from 1 am to 3 am after long kitchen shifts to complete presentations. These sacrifices paid off when he was offered a management role at Leela Kovalam.

Why This Inspires

In 2017, a call from renowned Chef Himanshu Saini changed everything. Ahmed moved to Kuwait to help launch Tresind, then returned to India to lead Tresind Mumbai. What makes this story truly special is Ahmed's humility and gratitude. When Chef Saini recently asked him to sign Tresind Studio's iconic panda painting alongside industry legends, Ahmed called it an unforgettable honor.

Today, Ahmed independently develops menus that blend ambition with memory, creating dishes that honor his roots while pushing culinary boundaries. His journey from sharing a laptop at 1 am to signing his name alongside culinary greats proves that with determination, hard work, and unwavering passion, dreams don't just come true, they exceed expectations.

From his mother's innovative vegetarian kebabs to his own creative reinterpretations of coastal cuisine, Ahmed's story reminds us that challenges are simply opportunities for creativity and growth.