COOKING UP A STORM

Syed Tazammul Huq Tareq has conquered a world that is important to all of us- the world of the culinary arts. Hailing from Bangladesh, in Tareq went wherever he had to go and do whatever he had to do to make his dreams come true. Today, Tareq stands as the Executive Chef of Watercress Restaurant, specialising in Italian cuisine and fusion cooking and is also a judge in the popular reality TV-show, Rupchanda - The Daily Star Superchef, 2015.

Tareq finished his schooling in Government Laboratory School and Dhaka college. "I started my Honours degree in Dhaka College too, but left in my 2nd year," he says. He then went to Sydney, Australia, where he did an accounting course for one year while working as a dishwasher in a restaurant. "After I completed the course, I worked as an accountant in the same restaurant. There, the chef taught me a lot of basic things like cutting and peeling. The tid-bits itself were enough to interest me in the field," says Tareq.

He then enrolled himself into the Carrick Institute of Education for an Advanced Diploma in Hospitality Management and Commercial Cookery. After completing his course, Tareq went on to work in many restaurants where he was trained by many great chefs. "While working at one particular restaurant, I was fortunate enough to get Chef George Calombaris, judge from Masterchef Australia, as a trainer. I also had the opportunity to work with Chef Gary Mehigan, another judge from Masterchef Australia," says Tareq. He has also worked with Chef Matt Moran, considered the number 1 chef in Australia, for a long time, at Matt's restaurant, Aria.

Tareq has had the opportunity to cook for some very famous individuals. "The Australian cricket team were regular customers, especially Shane Watson, Ricky Ponting and Glenn McGrath. They would all call me 'Hockey' from the 'Huq' in my name!" says Tareq. He has also cooked for the then Israeli Prime Minister, Ariel Sharon, and Australian Prime Minister, John Howard.

Upon returning to Bangladesh in 2010, Tareq joined as a cook at the Mermaid Café in Cox's Bazaar, where he was soon discovered by a pioneer in the hotel industry, Atique Rahman, the then Executive Director on Ocean Paradise Hotel, who instantly offered him a job. "After that, I came back to Dhaka and worked in Platinum Suits for a while, before I met Sheikh Aftab Ahmed, the Managing Director of Watercress," says Tareq. Aftab then hired Tareq to work as a part of the opening team at Watercress Restaurant, under the guidance of American chef, William Young, who was then the Executive Chef. "A couple of days after we opened, Chef William left to America and Mr Aftab asked me if I wanted a future here. I asked him to give me a shot, and he did," says Tareq. Because of the shot that Mr Aftab had taken on the young chef, Tareq went on to become the next Executive Chef of Watercress Restaurant. 

Always adamant on following his dreams, Tareq takes inspiration from renowned chef Jamie Oliver. To aspiring chefs, he says, "This industry is booming right now and it's one of the best places to work. It's one field, where if you love what you do, you can give you best shot and fullest creativity in every output!"