Executive Chef , Shampan Group , based at Shampan at the Spinning Wheel
FOOD + DRINK
MEET THE CHEF :
SADEK MIAH
Executive Chef , Shampan Group , based at Shampan at the Spinning Wheel
What led you to become a chef ?
From a young age I have always loved cooking whether it be for myself or for the pleasure of others . I believe that food is a significant part of any person ’ s life as it can bring people together and make the ones you love feel joy . Cooking for my family is a huge part of my life regardless of whether it is just a simple breakfast or a mouth-watering restaurant-worthy dish leaving my family and guests speechless as they enjoy the meal I made .
Where did you train ? Where have you worked before ?
Just like any other successful chef , I started from the very bottom and made my way up the ladder . At the age of 16 , I began work as a kitchen porter , lasting only a couple of weeks before being noticed by my head chef as having the potential to learn the art of cooking and becoming an amazing chef , which was my dream . I worked there for two more years before moving on to another restaurant , this time as a cook . I learned many skills which I continued to develop as I became an assistant chef for a restaurant in Cambridge , and these skills in return helped me to progress further closer to my dream .
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