Chef Anwar started his career with Taj Coromandel, a group of 5 Star deluxe hotels in India after graduating from The Institute of Food Technology and Nutrition, Chennai, India.
Later he moved to Dubai Hilton, U.A.E. He joined Hiltons at the time of its inception and served the Queen of England who came down for the opening ceremony. While working here he acquired Specialization in Food & Beverage Management through American Hotel & Motel Association, Michigan, U.S.A.
His career at Dubai Hilton lasted for seven years during which time he worked his way up from Apprenticeship to Demi Chef to Chef de partie.
From here he went on to become the Executive chef of the first and most exclusive food court in Dubai overlooking 10 Food & Beverage outlets.
The turning point of Chef Anwar’s career came when he joined the Airport Hotel, Dubai in the capacity of an Executive Chef. Here he planned and set up the hotel’s kitchens from ground up. He overlooked eight food and beverage outlets comprising of specialty restaurants and fine dining with 45 strong kitchen brigade. He was actively involved in the formation of the Emirates Culinary Guild and he is one of the founder members and a honorary member for life. He led his team to compete in Saloon Culinaire, guiding and mentoring them to win gold, silver and bronze medals in various categories. He has also participated along with his team to make the Longest Cake in the world for the 25th anniversary of U.A.E., mentioned in the Guinness Book of Record.
Chef Anwar has also designed, planned and executed the set- up of the Emirates Airlines Hotel’s kitchens as the second phase development of the Airport Hotel. He has also worked for the Airlines Flight Catering, overlooking the production of about 50,000 airline meals. Chef Anwar’s work has also taken him to Oman, North Yemen, Abu Dhabi working for Sheratons and Hiltons. Chef Anwar’s intensive training programs have taken him to various parts of the world. To Cyprus for Inter Hiltons Competition, to England – Kensington & Gatwick Hilton for Sous-vide training, to Ulm, Germany for Pastries & Confectionaries, to Doha Sheraton for Classical French Cuisine.
Chef Anwar has also had the pleasure of working for the Ruler’s Palace and has done in depth research in local Arabic cuisine. He has also had the privilege to cater for the wedding of the daughter of the Ruler of Abu Dhabi.
In 1997 Chef Anwar migrated to Toronto, Canada. Here he worked for Movenpick as Sous Chef initially and then moved on to become the Executive Chef of Novotel Airport. In 2001 Chef Anwar took up a catering contract in Houston, Texas. Here he also set up an East- West infusion cuisine Restaurant called Casserole & Curry. He moved back to Toronto in 2004 taking up position of Chef de cuisine at Toronto Golf Club an exclusive high end club, 2nd oldest in North America. In 2006 he took a position of Executive Sous Chef for Summit Golf and Country Club, again an exclusive club established since 1912. He is also over looking a catering operation as a counsultant chef for Anjum fine foods since 2004.
Chef Anwar is an active member of Escoffier Society of Toronto and member of CCFCC.