I am a chef shaped by culture, discipline, and an unwavering passion for gastronomy. French by culinary influence, of Pakistani origin, and deeply devoted to the art of sushi, my cuisine reflects a refined balance between tradition, precision, and creativity.

My culinary journey is anything but conventional. Leaving school at 16, I chose experience over comfort and commitment over conformity. In 2016, I traveled to Thailand to train at a school specializing in sushi fusion, where I developed a modern understanding of flavor, technique, and innovation. This experience marked the beginning of my professional career and laid the foundation for my personal culinary style.

Driven by a desire for excellence, I later immersed myself in French haute gastronomy in Courchevel under Chef Sylvestre Wahid, refining my technique, rigor, and sense of refinement. My pursuit of authenticity then led me to Kyoto, where I had the rare privilege of training under Master Samaguchi-san, an 80-year-old sushi master, who passed on to me the discipline, philosophy, and purity of traditional sushi.

Today, based in Dubai, I continue to push the boundaries of sushi through bespoke private dining experiences. As a chef—and a father of two wonderful daughters, Ada and Lia—I am inspired by precision, generosity, and emotion in every dish I create.

Through ChefMaison, I invite guests to experience sushi as I envision it: a dialogue between heritage and modernity, crafted with intention, respect, and elegance.