InterContinental Dhaka is delighted to announce the appointment of Maroof Ahmed as the hotel’s new Executive Pastry Chef. With 26 years of experience in creating innovative and indulgent desserts, Chef Maroof brings a blend of creativity, technical skill, and passion for pastry arts to the iconic five-star property.
In his new role, Chef Maroof will oversee the pastry and bakery operations across all dining outlets, including the signature restaurants, banqueting services, and in-room dining. He will also play a pivotal role in crafting seasonal dessert menus and elevating the hotel’s overall culinary offerings with refined techniques and international flair.
Prior to joining InterContinental Dhaka, Chef Maroof worked in various roles at several luxury hotel brands such as Le Meridien, Radisson, InterContinental, Rotana and Sheraton all across the globe in countries such as United Arab Emirates, Maldives, Saudi Arabia, Cambodia, Qatar, Mozambique, Nigeria and Bangladesh.
His expertise spans classic French patisserie with modern touch, modern plated desserts, chocolate and bakery, earning him recognition among peers and guests alike. Maroof achieved a Level 3 Award in supervising Food Safety in Catering from The Chartered Institute of Environmental Health (CIEH) UK and also completed chocolate workshop from Singapore.
“We are thrilled to welcome Chef Maroof to the InterContinental family,” said Olivier Loreaux, Director of Food & Beverage of InterContinental Dhaka. “His artistry and commitment to excellence align perfectly with our mission to deliver world-class experiences. We are confident that his innovative approach will delight our guests and elevate our pastry offerings to new heights.”
InterContinental Dhaka continues to uphold its reputation for culinary excellence, and the addition of Chef Maroof Ahmed marks a significant step in enriching its gastronomic journey.