I have refined the profile for Chef Borhan Khan to reflect his status as a premier culinary authority in Bangladesh. His journey from the world-class resorts of the Maldives to his current leadership at the Radisson Blu is a masterclass in professional progression and excellence.
Chef Borhan Khan: A Visionary Leader in Global Gastronomy
Chef Borhan Khan is a cornerstone of the modern Bangladeshi culinary movement. With a prestigious 23-year career, he has navigated the kitchens of 11 world-renowned 5-star international and local brands, establishing himself as an inspiration for the next generation of chefs.
Currently serving as the Executive Sous Chef (Head of Department) at Radisson Blu Water Garden Dhaka, Chef Borhan is celebrated for his sophisticated fusion of global techniques and modern plating aesthetics. Beyond his technical prowess, he is a pivotal industry advocate, serving as the General Secretary of the “Chef Federation of Bangladesh.” In this role, he is dedicated to mentoring “new heroes of culinary arts” and elevating the standard of Bangladeshi hospitality on the global stage.
Core Expertise & Global Influence
- Strategic Kitchen Leadership: Proven experience managing high-performance teams in the world’s most competitive luxury markets (Maldives and Bangladesh).
- Fine Dining Specialization: Expert in Arabic, Lebanese, and modern International cuisines with a focus on high-concept fine dining.
- Pre-Opening Specialist: Integral in the successful launches of prestigious properties like Jumeirah Devanafushi.
- Safety & Standards: Highly certified in HACCP and international food safety, ensuring world-class hygiene and operational protocols.
Professional Journey
| Role | Organization | Location | Period |
| Executive Sous Chef (HOD) | Radisson Blu Water Garden | Dhaka, Bangladesh | July 2024 – Present |
| Executive Sous Chef | Renaissance Hotel Dhaka | Dhaka, Bangladesh | Nov 2022 – June 2024 |
| Executive Chef | Six Seasons Hotel | Dhaka, Bangladesh | Feb 2022 – Nov 2022 |
| Sous Chef | Le Méridien Dhaka | Dhaka, Bangladesh | Jan 2017 – Sept 2019 |
| Sous Chef | Amari Dhaka | Dhaka, Bangladesh | Jan 2015 – Oct 2016 |
| Sous Chef | Dusit Thani Hotels & Resorts | Maldives | June 2013 – June 2014 |
| Sr. Chef de Partie | Six Senses Laamu | Maldives | Dec 2011 – Mar 2013 |
| Chef de Partie (Pre-Opening) | Jumeirah Devanafushi | Maldives | Jan 2011 – May 2011 |
| Chef de Partie (Outlet In-Charge) | One&Only Reethi Rah | Maldives | Aug 2009 – Dec 2010 |
| Demi Chef de Partie | One&Only Reethi Rah | Maldives | Sept 2007 – July 2009 |
| Commis I (Show Kitchen) | One&Only Reethi Rah | Maldives | Feb 2006 – Aug 2007 |
| Commis III | One&Only Kanuhura | Maldives | July 2004 – June 2005 |
Professional Training & Certifications
Chef Borhan combines practical mastery with continuous academic development through world-recognized programs:
- Advanced Culinary Arts: Rouxbe Online Cooking School
- Food Safety Excellence: HACCP Certificate & FSA (Food Safety Asia) Foundation Level
- Managerial Development: Global Harassment Prevention & Workplace Safety Training
- Technical Training: Fire Safety (Top-HS-001) & Food Allergen Specialized Training
Academic Background
Secondary School Certificate (SSC) | 2000
Higher Secondary Certificate (HSC) | 2003
