Chef Nayeem Ashraf made a bold choice by leaving behind the security of a traditional career path to pursue his passion for cooking. While many opt for stable professions after earning a degree in Canada, Ashraf found fulfillment in the culinary world.
Initially starting as a part-time job while studying, Ashraf discovered his true calling in the kitchen. Despite completing his marketing studies in Canada, he decided to continue honing his culinary skills instead of entering the corporate realm.
Upon returning to Bangladesh, Ashraf faced familial expectations to join the family business, but his heart belonged in the kitchen. Despite societal perceptions that being a chef was not a prestigious career choice, Ashraf persisted in following his passion.
Overcoming initial skepticism, Ashraf enrolled at Le Cordon Bleu to formalize his culinary education. The experience not only improved his skills but also provided a newfound clarity and focus on his career path.
After interning at Nobu and witnessing the high standards of professional kitchens abroad, Ashraf returned to Bangladesh with a mission to elevate the local culinary industry. He noticed a lack of structure, training, and professionalism in local kitchens and sought to address these deficiencies through his own ventures.
Ashraf’s dedication to improving the industry culminated in the opening of his restaurant, Ciao, which emphasizes discipline and simplicity in Italian cuisine. In addition to his restaurant, Ashraf established the School of Hospitality Integrated Education Epicenter (SHINEE) in 2022 to train aspiring chefs and elevate professionalism in the field.
By prioritizing education, discipline, and technical training, Ashraf aims to transform the perception of chefs in Bangladesh from mere cooks to skilled professionals. His multifaceted approach to culinary excellence and education underscores his commitment to shaping a more robust and respected culinary industry in his home country.