Chef Nazrul Islam is a seasoned culinary professional with a diverse background and extensive experience in the culinary arts. His journey in the world of gastronomy began with his education, completing his secondary education in 1986, followed by higher secondary education in 1992. He furthered his academic pursuits by obtaining a Bachelor of Arts degree in 1994.

Fuelled by his passion for cooking, Chef Nazrul embarked on a series of culinary courses to hone his skills and expertise. He completed Level 1 and Level 2 chef courses, as well as F&B production Level 3 training. Additionally, he earned certifications as a trainer and assessor accredited by NSDA (National Skill Development Authority) and BTEB (Bangladesh Technical Education Board).

Chef Nazrul prioritized safety and hygiene in food preparation, undergoing rigorous training in food safety Levels 1 & 2, personal hygiene, basic food hygiene, and HACCP (Hazard Analysis and Critical Control Points).

Recognizing the importance of providing excellent customer service, Chef Nazrul also attained proficiency in customer service skills across Levels 1 through 4.

Throughout his illustrious career, Chef Nazrul has held various significant roles, each contributing to his wealth of experience and culinary expertise. Notable positions include Executive Chef at Deshi Bistro in 2024 and Chef Trainer & Executive Chef at PCA (Professional Culinary Academy) from 2022 to 2024.

His international experiences include serving as a Butcher Chef at Uno (Al Diyar Al Qataria) from 2016 to 2021, on-call positions at Rotana and Nova Park in Sharjah, and a Station Chef at Spinneys Dubai. He has also held positions such as Head Chef at Lazziz Shawarma, Chef de Cuisine at D'Mex Restaurant, and Chef at Il Cafe de Roma Lavazza.

Prior to his international ventures, Chef Nazrul gained valuable experience as a Line Chef at SV Catering from 2000 to 2005, a Commis Chef in Thailand in 1989, and a Line Chef at Danson Catering in Kuala Lumpur in 1992.

Chef Nazrul Islam's unwavering dedication, combined with his extensive culinary knowledge and international exposure, continues to inspire and elevate the culinary industry.