Chef Gulshan Dobee

Since my childhood, most of my time was spent in the kitchen co- assisting my mom, and my interest was piqued in cooking. My origin is from a very multicultural island where I could have a taste of Chinese, Indian, African, French, and Mauritian menus and this doesn't stop here. I went to Germany for my further studies where I was exposed to another culture and cuisine.

My first job was in a Mexican restaurant as a kitchen helper where I acquired Mexican cuisine roots. The second job was in one of the biggest restaurants in Germany based on the Italian menu. My main task was the salat area but the team was so friendly and helpful and they taught me everything they knew about pasta, pizza, sauces, deserts and of course salat. A German and American restaurant proposed to me to be the chef assistant and this became my third experience I got the chance to work with a chef learning about steaks, the temperature, and new recipes. A new proposal came to me and my boss was opening a new restaurant and he wanted me as a part of this new team, The restaurant known as Wilma Wunder was very detailed in each recipe and presentation. This was where I got the opportunity to work with professional cooks who improved my style of cooking and presentation. Lately but not least, I worked in a fast food serving burgers, fried and side dishes, and then I realized how fast and precise you should be compared to restaurants. Lately, I have been working in a small cafe where we make everything homemade. This is where I got the chance to improve my baking skills. This might look like a long road but it with an enriching experience. To summarise, I learned from each restaurant, each cuisine, and each technique and I'm still learning to bring the best to my guests.