Recently, Maruf Ahmed joined the renowned 5-star hotel La Meridian Dhaka as an executive pastry chef. Maroof Ahmed continues a golden resume with work experiences at prominent hospitality locations like Sheraton Abuja Marriott International, Velassaru Maldives Resort, Maldives, InterContinental Hotel Riyadh, KSA, and Sheraton, Doha Hotel, Qatar, and Four Points by Sheraton Dhaka.
With 25 year experience of culinary practice is especially adored for his master skills of world gourmet desserts with a specialty in bakery and pastry. Expertise in large volume banqueting and minimalizing food cost and wastage has helped him leave his mark in the foodservice industry.
Maroof Ahmed is a Bronze Medalist of the BBM/USF Team Challenge by Asian House Exhibition and Culinary Challenge, 2010 Maldives. He has also achieved the Level 3 Award in Supervising Food Safety in Catering from CIEH UK in 2015.
General Manager of Le Méridien Dhaka Constantinos S. Gavriel is delighted at the arrival of Maroof Ahmed. He said, “This is indeed a great addition to the Le Méridien family. Judging by his experience, quality of work, and familiarity with the local culture, I am convinced that Maroof Ahmed will add even more value to our client delight and take our pastry department to a newer height of excellence”.
“It is definitely a notable chapter in my career,” said Maroof on his joining Le Méridien Dhaka. “I have worked in many different countries with many different food-habits. The challenge is different each time, and that is what I love about my job.
