Shaiful Kassim, Executive Chef at Hilton Salwa Beach Resort & Villas, explains his inspiration and plans for the future.

What made you decide on a career in the culinary profession?
It was not a mere happenstance for me; it was a deliberate choice born out of a profound and abiding passion for cooking. The culinary arts offer me a unique canvas on which I can express my creativity. The gratification it brings is unparalleled. My journey into the world of cooking finds its roots in the heartwarming memories of my childhood, where my mother’s culinary prowess shone brightly. She would prepare our family meals with unwavering love and care, infusing each dish with flavours that told stories of tradition, comfort and connection. These early experiences instilled in me an appreciation for the art of cooking that would become the cornerstone of my career.
Over the years, I’ve come to realise that the culinary profession is more than just cooking; it’s about creating memorable experiences for people. It’s about bringing joy, comfort and satisfaction to those who savour the fruits of my labour. It’s about the thrill of discovering new flavours, techniques and ingredients. My culinary journey is a never-ending adventure.

You’re quite a new arrival at Hilton Salwa. What attracted you to the property?
It was a choice inspired by the extraordinary nature of this property. What sets Hilton Salwa apart is its impressive portfolio of 20 food and beverage venues with seven being signature restaurants, each with its own unique charm and character. It is not just a resort; it is a destination, a culinary wonderland where gastronomic experiences await around every corner. What enticed me most about managing Hilton Salwa was the challenge it presented. To oversee such a multifaceted and dynamic property is a dream come true for any professional in the hospitality and culinary industry. It’s an opportunity to not only showcase my skills but also to collaborate with a team of talented individuals. It’s a place where I can experiment with new concepts, explore global cuisines and push the boundaries of traditional cooking.

What are your future plans for the dining offering at Hilton Salwa?
Our vision involves elevating the culinary scene to new heights. We plan to introduce innovative concepts that will keep our restaurants not only up to date but also at the forefront of culinary trends.
Moreover, we are committed to sustainability and responsible sourcing. We plan to work closely with local producers and artisans to showcase the best of regional ingredients and flavours. In addition, we will invest in staff training and development to ensure that our service matches the excellence of our cuisine.

What is your signature dish, how was it developed and what makes it popular?
Our signature dish, the Pure Blood Black Angus Striploin, is a true culinary masterpiece. Its concept was born out of meticulous research and feedback from our cherished guests, drawing inspiration from the award-winning restaurant Dante.
What makes it truly remarkable is its fusion of premium ingredients and the bold influence of Middle Eastern spices. This harmonious blend of flavours creates a sensory experience that is nothing short of extraordinary. Each bite is a journey through layers of taste, from the rich, succulent Angus beef to the complex and aromatic spices that dance on the palate.
As a chef, my greatest joy lies in the ability to take ordinary ingredients and transform them into something truly exceptional. The Pure Blood Black Angus Striploin exemplifies this philosophy. ✤