Shadman Muhtasim Chowdhury
As any steak devotee would understand, steaks look easy to cook, but until and unless you are a seasoned chef, things may go horribly wrong. You might order a medium-rare steak, only to find out it is well-done.This is a common trend in many restaurants across the country, where armature chefs are passing steaks not up to the standard. The ones that do maintainquality are rarely able to maintain the level of class or sophistication and the ambiance and environment that an ideal steakhouse requires. One such steakhouse wining hearts and souls of foreigners and Dhakaites alike is Shaw’s Steakhouse in the capital with its veteran head-chef Desmond’DRozario. With their juicy steaks and eloquent beverages, the food presentation and grilling skill of the head-chef is quite up to the mark. Ask for a medium-rare Rib Eye and you shall get one with proper garnish and gravy.
The path chosen by Chef Desmond D’Rozario has been a long and colourful one. With the work experience of over 41 years in the bag, he is a magician when it comes to food, whether it’s preparing a plate of PeriPeri Chicken or simply putting the finishing touches on a Filet Mignon. A step into his white hot kitchen would present with the view of a general marshalling over his soldiers, working tirelessly to feed and impress the hungry customers waiting eagerly for their heart’s desire.
Chef Rozario’s journey began at the sparkling kitchens of Bombay’s (Mumbai) one of the prestigious hotels, the Ambassador Hotel in 1977. After completing his training, he returned home only to move to Saudi Arabia where he took up a position as a cook in RK Armed Forces Hospital, Riyadh. After three years over there, he returned home and this time joined the prestigious InterContinental Dhaka. During this time he opened his own restaurant Golden Gate near Dhaka College. After his exploits in Dhaka, he was on the move again. This time to Abu Dhabi where he joined the National Company under whose supervision was the famous Sheraton Hotel. After six years in the Middle East, Chef Rozario moved back to Dhaka and since then has been working and living in the capital.
Currently, Chef Rozario is the head-chef at Shaw’s Steakhouse in Gulshan Avenue, Gulshan-1,. He has just completed his one year anniversary at the restaurant. Before Shaw’s, he had been working for three months for Spitfire in Gulshan North Avenue before its grand opening and he also worked in Steak House, another grill in Gulshan Avenue for the past ten years.