Chef Razzaq’s New Chapter Down Under
Food Companion International’s publisher, Mel Nathan, sat down with Chef Razzaq to discuss education, kitchen camaraderie, and the courage it takes to pursue a new chapter in Australia.
Bringing his expertise all the way from Pakistan to Australia, Chef Razzaq is currently enjoying the fruits of his lifelong dedication, inspiring students, sharing his craft, and bringing lively energy wherever he goes. We spoke with the master baker following an impressive 16-year leadership as Head of Pastry and Baking at College of Hotel Tourism and Management (COTHM) a network spanning 31 campuses across Pakistan.
The verdict from the local Moree community is unanimous, he belongs, and the industry has welcomed him with open arms. With a steady work ethic and genuine warmth, Chef Razzaq is living proof that if you have a dream, you go after it and you will always find a home.
Chef Razzaq knows precisely how to command a station, run a bakehouse, and inspire a room. Pakistani chefs bring serious skill and heart to kitchens, proving that great pastry takes a whole team, a spirit he is now bringing to Australian kitchens.
Here’s how it all began...
The Profile: In Conversation with Chef Razzaq, Master Baker at Moree Bakehouse.
Hometown roots? Lahore, Pakistan. It’s not just a city to me, it is an emotion. I was born and raised there in the heart of Punjab.
The place has very special character, it is a feeling, not just a place. Growing up there, had a major influence on me as a chef and hospitality was everything. When guests come over, you feed them like family. That’s how I approach my work as a chef. Technical skill matters, but making people feel cared for matters more. That generosity is the backbone of my baking, and I take that spirit with me wherever I go. I often say that in Lahore, every street has a story, every home has hospitality, and every meal brings people together.
Food is a very important part of Lahori life. From traditional Pakistani food to modern restaurants and bakeries, the city has a strong food culture.
A new chapter begins: Chef Razzaq taking in the Sydney sights as he settled into his new home, July 2026.
Best kitchens worked? Throughout my career, I have had the opportunity to work in many kitchens, both nationally and in internationally. Every kitchen gave me a different experience, but there are a few that had a very special impact on my career.
Back in Pakistan, one of the key kitchens where I really grew as a chef was the Avari Hotel in Lahore. Working there taught me professional discipline, kitchen systems, teamwork and high standards of hospitality. It was an important stage in developing me as a chef.
Overseas, I learnt a great deal about large scale operations, international standards, and professional systems. I’m creative yet disciplined and enjoy new product development and bringing fresh ideas to the table.
Chef Razzaq is a true treasure to the culinary world.
Advice to future young students? Read the recipe thoroughly, understand it, and follow it properly the first time. Don't change or create alternatives until you have successfully mastered the original recipe.
Mistakes are part of learning. Don't be disappointed when something goes wrong, understand the reason, learn from it, and do not repeat the same mistake. Be patient, keep practising, respect your team, and never stop learning and creating. If you keep improving yourself, your career will grow with you.
Chef Razzaq at Chocolate Academy: Dedicated to the art of chocolate, workshops, and immersive events.
What keeps you going? When students are standing in front of me. But there is one kitchen that I can never forget. The COTHM kitchen and Chocolate Academy where my students stood in front of me. For me, that kitchen was more than a workplace. It was a place where I could transfer everything I had learned throughout my career to the next generation.
I remember standing in front of 25 students at a time and teaching them step by step during a three-hour practical class. I would explain everything from the basics to the final product, sharing my knowledge from experience and from the heart.
Over sixteen years in culinary education, I’ve had the privilege of training generations of aspiring pastry chefs.
I’m proud to have reshaped Pakistan’s pastry scene, and enjoy being a go-to-person for new trends, fresh ideas, and modern innovation. Commercial kitchens create products; teaching kitchens create people. Seeing my former students thrive across the industry is the greatest legacy I could have ever asked for.
G’Day Australia! Chef Razzaq in front of the Sydney Opera House sails.
Advice to future young pastry chefs and chocolatiers? Chocolate isn't about following a recipe to the letter. It's about playing around, trying new things, and giving people a taste of something they’ve never had before. Love chocolate because of its creative versatility.
Experimenting with its textures, flavours, and presentation in pastry work is where I thrive, and you can't beat pairing chocolate with tropical fruit. The rich, heavy chocolate just needs that bright, natural acidity to lift it and keep it balanced.
When building a new chocolate dessert, make sure every box is checked: balanced flavours, contrasting textures, clean plating, and a memorable experience for the guest.
Pastry keeps you learning and creating every day, and best of all, just make people happy through good food.
A new horizon: Chef Razzaq settling in at his new home in Moree, Australia.
On staying ahead of the game? Creating a new dessert or tweaking an old favourite is just like playing a match, it’s all about the thrill of seeing how far you can push the idea. R&D for me is about creating something new, testing it, improving it and finally seeing people enjoy it. For me, it’s all about experimenting, learning new tricks, and staying ahead in the kitchen. Put in the hours and then lift your team, and better work will always follow.
Chef Razzaq taking in the atmosphere at the Moree Race Club.
Established for more than 100 years and holds 6 horse-race meetings per year.
Chef Razzaq spent his first few days taking in the sights of Moree, a short flight from Sydney.
Favourite sport? I used to play a lot of cricket, and still watch it, but once kitchen life took over. It teaches you the same things a good kitchen does, teamwork, patience, and focus under pressure. But at the end of the day, my profession teaching and working is my main passion.
Straight off the plane and straight to work: Chef Razzaq settled into his hands-on baking role at Moree Bakehouse.
Chef Razzaq and Mel Nathan at the Worldchefs (WACS) International Judging Competition Seminar, with Rick Stephen held at Pearl Continental Hotel, Lahore.
“Visiting a COTHM CAMPUS is a genuine privilege. I visited two campuses, and the energy in the rooms were electric. The Shafiq family deserves immense credit for how they lead the institution and their events.
They host hundreds of comps a year, big ones like the Pakistan International Culinary Championship (PICC) and NextGen Hospitality, but also heartwarming events for local grandmothers and blind aspiring cooks. Add in their annual student blood donation drives, and you see a team that cares as much about people as they do about cooking.
Experiencing their culture firsthand in Pakistan was a deeply rewarding experience for me. Hats off to the whole COTHM team, together you have built something truly special. Thank you for welcoming me so open heartedly and making me feel like family.”
— Mel Nathan
Out on the town with Razzaq’s fellow chefs at Spice Bazaar for some Desi cuisine and a night of food, laughter, and hospitality.
Which truly shaped you? I joined the College of Tourism and Hotel Management (COTHM) right at the start, helping build their pastry and baking department from the ground up. I consider myself one of the originals there, that was 16 years ago. I learned as much about leadership, training, and running a kitchen as I did about pastry. But hands down, my proudest moments were seeing my former students thrive every day. So many graduates are out there now working in top kitchens, launching their own businesses, or making a mark overseas in places like Australia. A master baker’s true mark isn't what comes off their own prep bench, it is about what they build in the hands of others.
“Amna Shafiq in element, a genuine pillar of COTHM whose passion and dedication inspire everyone around her.”
— Chef Razzaq
It also gave me a chance to work side-by-side with international talents like chefs Arvinda, Damika, and Anwar. Assisting guest chefs from across the globe opened my eyes to modern international techniques and world-class kitchen standards. It completely changed the way that I bake and teach today. Every workshop is a two-way street; I always found myself learning just as much from behind the bench as I was teaching. Over those 16 years, I didn't just master technical skills; I learned how to connect with students and pass on real kitchen experience.
COTHM has been a very important part of my journey, and I’m grateful for the connections, teachers and students I have met along the way. Now being in Australia, it is wonderful to continue sharing those skills and connections between Pakistan and Australia.
Working in a commercial kitchen is great, but teaching gives you a completely different kind of satisfaction. Watching a student take what you taught them and turn it into a real career gave me a purpose beyond just making desserts. That’s why education became a core part of who I am, COTHM wasn't just a job, it was years of building the next generation while growing as a chef myself.
The Team Behind the Craft
I would like to acknowledge three key people behind the scenes who have meant so much to me throughout my time at COTHM, and whom I respect immensely:
Mr. Jameel (Head of Administration & Examinations): Leads overall administration and examinations, keeping our institutional operations structured and strong.
Mr. Tanveer (Assistant in Examinations & Administration): Works hand-in-hand with Mr. Jameel to ensure everything on the administrative side flows effortlessly.
Ahmed Raza (Head & Manager of COTHM Kitchens): Manages all campus kitchens from A to Z—from stock and supplies to class schedules, training, and event logistics.
During the international workshops and guest chef appearances, this team is crucial. Tanveer and Ahmed work closely together to handle all our kitchen setups, look after our international guests, and make sure every requirement is met with perfection.
Their tireless work behind the scenes has supported so many teachers, students, visiting chefs, and major events over the years.
Working closely alongside Mr. Jameel, Mr. Tanveer is our key go-to person for seamless administration and exam management.
“Mr. Tanveer keeps our exams and operations running effortlessly while looking after our international guests.”
— Chef Razzaq
“Overseeing overall management and examinations, Mr. Jameel’s leadership behind the scenes makes everything possible.”
— Chef Razzaq
“Ahmed Raza manages COTHM’s kitchens from A to Z from daily classes to massive events, he is the engine powering our kitchens.”
— Chef Razzaq
Red carpet hospitality: Head Office, New Garden Town, COTHM campus.
Australian High Commissioner to Pakistan Timothy Kane cutting the ribbon at the Pakistan Friendship Celebration ceremony at COTHM, highlighting the strong culinary and cultural ties between the two nations, September 2026.
Connecting with the next generation: Australian High Commissioner Timothy Kane touring the COTHM classrooms and meeting students as they showcase their culinary skills.
On working with the Shafiq family at COTHM? Working with Mr. Ahmad Shafiq, Mr. Zaheer, Fatima, Zainab, and Amna was all about strong teamwork and genuine friendship. I had the privilege of working closely with all of them across countless workshops, courses, and major projects.
Amna was by my side for years, and during our busiest workshops, we’d easily stand at the prep table for 18 hours straight. Her dedication and work ethic were nothing short of phenomenal.
Fatima also put her heart and soul into everything, particularly for FIKA Restaurant by Chocolate Academy.
The whole team worked with the same passion and dedication. What made those days so memorable was that we worked together like one family, with trust, respect, teamwork, and friendship. I genuinely enjoyed every moment of working with the whole family. These are memories I will always carry with me, and I will never forget the wonderful time we shared together at COTHM.
"If you have a dream in your heart, you have to go after it. Being back in the kitchen, baking every morning and sharing what I know, fills me with so much excitement for what we’ll bake next. Alhamdulillah, I couldn't be happier. The welcome here has been wonderful.
— Chef Razzaq
A sky full of shared friendship: Releasing Australian and Pakistani balloons into the air to mark the visit of Australian High Commissioner Timothy Kane and to celebrate international connections at COTHM.