As Director of F&B and Executive Chef, Ashfer Biju from the Baccarat Hotel in New York runs a first-class establishment, and brings a wealth of experience to the role, going all the way back to his upbringing in India. We love his intellectual approach to seriously delicious food and are thrilled to have him as a Lambassador.
What should our readers know about your background?
Early in my career I was something of a specialist in opening hotels - 8 hotels and 16 restaurant concepts, 5 different countries…I got to see and learn a lot. Then I went to the CIA in Napa to advance my career. After moving up with Taj Hotels and Resorts, I found my way to the Pierre New York and now the Baccarat.
You recently had the chance to go Down Under to see Aussie Beef & Lamb up close. What are some of the impressions that have stayed with you from the trip?
I’ll admit, I was skeptical at first. How can this be sustainable, how can I talk about luxury when choosing Aussie, since it’s not the most expensive option? Getting to see where it all comes from really brought home the quality. Australia is so ahead in sustainability and transparency; it’s just built into how production is done. They went to great lengths to show us every aspect of what they do, from animal welfare to sanitation, halal. Now I can serve with confidence and tell those stories to my guests, and that’s powerful.
How do you use Aussie proteins at the Baccarat?
With lamb, I like to mix cuts and get “outside the middle” – like serving chops and shoulder together, and the saddle or loin is now one of my favorite cuts. This Valentine’s Day, we’re doing a rack of lamb, but with a curried lamb shoulder ragu and couscous. We’re serving a Westholme grassfed Wagyu that’s doing really well, too, and of course the Aussie Select lamb pastrami sliders.
What do you like about Aussie proteins?
The grassfed story is great - guests really respond to that whether it’s beef or lamb. The quality and consistency are fantastic, and critical for a brand like ours where we cannot make compromises. Knowing that everything I get from Australia is halal is helpful too – for the guests that care, it’s hugely valuable to have that assurance.
#Aussome stuff chef! Welcome to your Lambassadorship...