Sweet inspirations with Mott 32’s pastry sous chef Akhil Raj Rajan

November 14,2023 0 Rita Ghantous

Akhil Raj Rajan is the pastry sous chef of Mott 32 Dubai, a venue recognized in the Michelin Guide Dubai 2023 and a Toque Award winner. Here, the talented chef tells us what sparked his interest in pastry.

How did you become part of the pastry world?

For the past 12 years, I have immersed myself in the hospitality industry. I was inspired by my uncle who served as an executive pastry chef at a prestigious Dubai-based catering company. Witnessing his culinary wizardry from an early age sparked a sweet inspiration within me. Although I initially pursued a career in electronics and communications, it didn’t resonate with me. Thus, I decided to follow my heart and venture into the world of pastry. Consequently, I discovered my true passion and haven’t looked back since.

Achieving a Guinness World Record in 2019 for making the most varieties of Portuguese desserts on display was an amazing accomplishment. How would you describe your creative process?

The incredible recognition came after three consecutive days of sleepless nights and endless shifts, leaving me with no time to prepare. However, my creative process is often impromptu. Thus, I tend to veer off path, resulting in an outcome even better than anticipated.

What drew you to the renowned Mott 32 and how are you contributing to its success?

I’ve been part of the Mott 32 team since the early days in 2022. Thus, we took on the monumental task of organizing and planning every aspect from the ground up. Our unwavering commitment to excellence has driven us to maintain exceptional quality standards and creativity. Additionally, we prioritize fostering a peaceful and productive atmosphere.

How do you keep up to date with the latest trends while staying true to your traditions?

In a world where social media reigns, there is growing demand for new and enhanced versions of desserts. Brands should pay attention to trends to stay relevant and attract new customers. As a chef, my desserts are rooted in traditional methods and the knowledge passed down through culinary training. Balancing trends with respect for culinary heritage and industry standards is crucial in creating innovative yet traditional culinary creations. By doing so, we can embrace the evolving landscape of dessert-making while staying connected to our roots.

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About author

Rita Ghantous

Publication Executive

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.