H&S Chef Of The Month
Chef Muzamil Waqas Khan
Nationality: Pakistan
Interview With H&S Magazine
Who Is Muzamil Waqas Khan?
I am the youngest certified chef in Pakistan, as recognised by the Chef Association of Pakistan, and I completed a Graduate Diploma in Culinary Arts at the age of 17. I have been cooking since I was eight years old. In September 2025, I represented Pakistan in the Global Young Chefs Challenge in Malaysia, where I secured a Diploma Award while competing against participants from 14 countries. I have participated in over 50 competitions and was the runner-up in the Best Cuisinier of Pakistan competition in 2025, where many of my opponents had more years of experience than my age at the time.
Type Of Cuisine?
I am deeply passionate about both Pakistani and Japanese cuisine. I do not believe in boundaries when it comes to food; my main focus is bringing different cuisines together on one plate. Pakistani cuisine is my favourite because it has so much to tell through its bold spices, time-intensive cooking methods, the chemistry of working with meat, the techniques used to make it tender, and the beauty of the dum process. It is truly fascinating. At the same time, I admire Japanese cuisine for its ingredients and techniques. I love the elegance and simplicity that define Japanese cooking.
What Inspired You To Become A Chef?
I was inspired to become a chef by watching cooking videos on YouTube and trying the recipes myself. I also grew up watching my mother cook and helping her in the kitchen, which made me fall in love with cooking and inspired me to pursue a career as a chef.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge I have faced in the culinary industry is dealing with envy. Many senior professionals are often unwilling to support young, educated chefs or accept new ideas and approaches. I was very young when I encountered these challenges, but the experience taught me how to handle such situations and grow professionally.
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement in the culinary industry has been becoming the youngest participant to compete in the Best Cuisinier category, finishing as the runner-up, and representing Pakistan on the global stage.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
When it comes to cooking, all three are important, but creativity matters most to me. Technique and ingredients form the foundation of every dish, but creativity allows me to bring flavours, textures, and ideas together in unique ways that make a dish truly memorable.
Recipe Of The Week: Korean Crusted Beef With Dijon Sauce
The Korean Crusted Beef
Ingredients:
• 200g beef tenderloin
• 1 Tbsp halal gochujang paste
• 1 tsp salt
• 1 tsp crushed black pepper
• 1 Tbsp vegetable oil
• ½ Tbsp red grape vinegar
• ¼ cup roasted peanuts, chopped
• ¼ cup roasted cashew nuts, chopped
• 1 Tbsp fresh parsley, finely chopped
The Dijon Sauce
Ingredients:
• ¼ cup beef stock
• 2 tsp Dijon mustard
• ½ Tbsp red grape vinegar
The Mushroom-Stuffed Puff Pastry
Ingredients:
• 1 sheet puff pastry
• ¼ cup mushrooms, finely chopped
• 3 Tbsp cream
• 2 tsp diced carrots
• 2 tsp grated Parmesan cheese
• 1 tsp garlic, finely chopped
• 1 tsp onion, finely chopped
• 2 tsp butter
• Salt, to taste
• Black pepper, to taste
• White pepper, to taste
The Pumpkin Purée
Ingredients:
• ½ cup pumpkin, peeled and diced
• 2 Tbsp cream
• Salt, to taste
• Black pepper, to taste
The Blue Cheese Ball
Ingredients:
• 1 Tbsp blue cheese
• Plain flour, for coating
• 1 egg, beaten
• ¼ cup breadcrumbs
The Braised Beetroot
Ingredients:
• ¼ cup beef stock
• ¼ cup beetroot, peeled and diced
• Salt, to taste
• Black pepper, to taste
• 1 sprig rosemary
The Onion Shell With Herbs
Ingredients:
• 1 large onion
• 2 tsp butter
• 1 tsp garlic, finely chopped
• ¼ cup spinach, finely chopped
• 1 Tbsp fennel leaves, chopped
• 1 tbsp parsley, chopped
• 2 tbsp cream
• Salt, to taste
• Black pepper, to taste
• White pepper, to taste
The Baked Leek
Ingredients:
• Small piece of leek
• Butter, for baking
Preparation: The Korean Crusted Beef
Marinate the beef tenderloin with the gochujang, salt, black pepper, vegetable oil, and red grape vinegar, ensuring it is evenly coated. Cover the outside of the beef with the chopped roasted peanuts, roasted cashew nuts, and parsley, pressing gently so the crust adheres well. Sear the beef until medium-well or to your preferred level of doneness. Before serving, sprinkle a little extra chopped nuts over the top if desired for added texture.
Preparation: The Dijon Sauce
Place the beef stock in a saucepan and simmer over medium heat for approximately 10 minutes until slightly reduced and thickened. Stir in the Dijon mustard and red grape vinegar until the sauce is smooth and well combined. Keep warm until ready to serve.
Preparation: The Mushroom-Stuffed Puff Pastry
Melt the butter in a frying pan before adding the chopped garlic and onion. Sauté until fragrant, then add the chopped mushrooms and cook until softened. Stir in the cream, Parmesan cheese, salt, black pepper, and white pepper, allowing the filling to become rich and creamy. Spoon the mixture into the puff pastry, seal as desired, and bake at 200°C for approximately 15 minutes, or until golden brown and crisp.
Preparation: The Pumpkin Purée
Boil the pumpkin until completely tender, then transfer it to a blender with the cream, salt, and black pepper. Blend until smooth and silky, adjusting the seasoning to taste.
Preparation: The Blue Cheese Ball
Shape the blue cheese into a neat ball. Coat it first in plain flour, then dip it into the beaten egg before covering it evenly with breadcrumbs. Deep-fry until golden brown and crisp on the outside while remaining soft and creamy in the centre.
Preparation: The Braised Beetroot
Place the beef stock into a saucepan and season with salt, black pepper, and rosemary. Add the beetroot and cook gently over a low heat for approximately 20 minutes, allowing the beetroot to become tender while absorbing the rich flavours of the stock.
Preparation: The Onion Shell with Herbs
Carefully remove the outer shell from the onion, ensuring it remains intact. In a frying pan, melt the butter and sauté the garlic before adding the spinach, fennel leaves, and parsley. Remove from the heat and season with salt, black pepper, and white pepper. Lightly sear the onion shell in butter, add a little cream, then fill it generously with the prepared herb mixture.
Preparation: The Baked Leek
Lightly coat the leek with butter and bake until tender with lightly caramelised edges while still retaining its shape.