For 25 years, Chef Shazad Khan has worked as a culinary lead in fine dining restaurants, hotels and high-level corporate dining facilities. Chef Khan has led the kitchens of Philadelphia’s Striped Bass, and New York’s Gotham Bar & Grille. He most recently led the culinary teams of the Comcast portfolio, traveling the country to open new facilities and businesses. Shazad brings a passion for fresh, local foods made from scratch and plated with flare. When he is away from the kitchen, he enjoys spending time with his wife Michelle, son Maxim, daughters Ava & Natasha, and their Bernese Mountain dog Roxie. They reside in Ambler, and love to garden as a family.
Q: What do you enjoy most about working at Rydal Park?
A: I really enjoy working with the culinary team to come up with new ways to make the residents happy. I also really enjoy using food as medicine in our menu planning, and speaking with and getting to know the residents.
Q: How would you describe your cooking style?
A: I was trained on classic French technique, and I really love to cook fresh seafood of any kind.
Q: What’s your favorite dish on the menu?
A: My favorite dishes on the menu, are our chef signature series dishes, for example the pan seared halibut with manila clams in saffron broth.
Q: What do you like to cook at home?
A: At home I love to cook with my children! Whatever is ripe, local and in season is on the menu, and we always cook with music playing.
Q: What is a tip or a technique you use in the kitchen that people may not know about?
A: When cutting red beets on a cutting board, line the cutting board with parchment paper before cutting to avoid discoloring your work surface. When you are finished, discard the paper and your board is clean and unstained!
See how delicious life at Rydal Park can be.