Chai, Croissants, and Character: The Najeeb Nasar Story
FCI sat down with Najeeb Nasar, the fresh face of Pakistani artisanal baking and 2026 Baker of the Year, he is the hands-on talent leading the bakery team at Pearl Continental Hotels.
Success wasn’t inherited; it was built. From a quiet dream to a world-class kitchen, Najeeb’s journey is a masterclass in working hard when no one was watching.
Here’s how it all began...
The Profile: Najeeb Nasar, Head of Baking, Pearl Continental Hotels.
Hometown roots? I was born in Swat, Pakistan. It’s where my passion for food and hospitality first began to take shape.
Tell us about your technical foundation? I am professionally trained in Culinary Arts at Hashoo School of Hospitality and Culinary Management (HSHM). It has a strong reputation in Pakistan for bridging the gap between education and the high-end hospitality industry, specifically through its ties to the Pearl Continental and Marriott hotels. I left there knowing how to create high quality memorable culinary experiences.
Where it began? I entered the hospitality industry not as a leader, but as a trainee. No spotlight. No title. No shortcuts. Just long hours, demanding kitchens, and a strong determination to learn faster than doubt could stop me.
The Power Duo: The technical mastery of Najeeb Nasar meets the strategic vision of Zuha Hussain, Pearl Continental’s Brand Ambassador of F&B, Restaurants Division at Travel Mart Expo Karachi.
What keeps you going? Growth, creativity and mentoring young chefs.
Favourite thing about Lahore? The energy and its’ legendary hospitality, and the city’s deep love for good food and grand celebrations.
A Winning Partnership: Najeeb Nasar, winner of Best Baker of the Year 2026, pictured with Hashoo Group’s CEO, Bastien Blanc. Excellence and leadership at the heart of the Pearl Continental, Hotel Group.
Which truly shaped you? I didn’t start in the best kitchens; I grew into them. I began in fast-paced, demanding environments where mistakes were lessons and pressure were constant. I remember early mornings by the oven, learning that even a few seconds could change everything. Each kitchen taught me something different—speed, precision, and resilience. For me, the best kitchens are the ones that challenged me and helped me to become the Chef that I am today.
The Full Package: Huge shoutout to Zuha Hussain for bringing the 'cool factor' to Baker’s Boutique. at Pakistan’s Travel Expo. Her fun, fantastic, branded bags are the definition of chic presentation, turning a local shop into an international destination. It’s proof that in modern hospitality, the packaging should be just as delicious as the pastry.
Best kitchens worked? Pearl Continental, Movenpick Centaurus Hotel, Islamabad, Serena Hotels and Marriott International.
Najeeb Nasar and Aubry Hermance mastering their craft together. More than just a shift in the kitchen, it was a meeting of minds, honing the technical precision and artistry that would eventually setting a new benchmark for the imdustry.
The Voice of the Brands: Zuha Hussain ensures that ‘Pakistani hospitality’ remains a consistent, world-class hallmark across all group platforms. Congratulations, Zuha.
What is your 'Golden Rule' for young graduates entering the pastry space? Master the basics. Stay humble. Respect time. Never stop learning. Talent may open the first door, but discipline keeps you inside.
Najeeb Nasar with Bastien Blanc, the visionary of Pearl Continental, Hotel Group.
Pakistani snack you can't live without? Samosa. To me, it’s more than a snack, it’s a memory. That crisp bite, the spiced filling, and the aroma always take me back to my roots.
Industry excellence on display: Bastien Blanc, Zuha Hussain, and Najeeb Nasar at, Travel Mart Expo in Karachi.
What is the signature of a Najeeb Nasar croissant? To me, it is the intersection of French technique and Pakistani heart. Every bread and dessert is built on patience, precision, and the finest ingredients. I want to offer a curated experience of authentic flavours and elegant textures. Where every detail is handcrafted so that my croissants are not just eaten but remembered.
Golden & Gracious: The simple art of a morning croissant.
Which creation do you feel best defines your legacy as an Award-Winning Baker? Croissants. Traditionalists believe it should remain plain and buttery, while the modern market nowadays demands chocolate, pistachio, or cream. Some see these fillings as 'breaking the rules' of French pastry, but I see it as an evolution of taste.
Najeeb Nasar and Pastry Chef Aubry Hermance were a powerhouse team at Mövenpick Centaurus. This photo capturing the raw energy and hard work that go into mastering the craft, long before the awards and the accolades, it was always about the passion in the kitchen.
What is the secret to a long career in the kitchen? A mix of growth, constant creativity, and the fulfillment I find in mentoring the next generation of young chefs.
Crafting the Future: Where the artisan meets the audience. Zuha Hussain and Najeeb Nasar ensuring the signature of Pearl Continental Hotels is both felt on the plate and seen by the world.
The Perfect Steep: A rich, aromatic cornerstone of Pakistani hospitality. In the high-energy environment of a global conference, Pearl Continental Hotel, Lahore.
How does industry keep attracting fresh talent to the pastry bench? Training, training, and more training. We must offer genuine growth opportunities, foster positive kitchen environments, and most importantly, recognise talent when it walks through the door.
The Gold Standard: Nothing beats the crunch of a perfectly crusty, hand-crafted baguette. Délicieux.
Pearl Continental Hotel, Lahore, Pakistan.
PC Hotels - Hospitality Perfected
Phone: + 92 (42) 111 505 505
Contact: pchl@pchotels.com