Redefining Catering for a New Era
Inspiration Across Continents
Chef Zurath Kamdin crafts one extraordinary meal at a time. His legacy is to redefine catering for a new era. In a world where culinary excellence is often confined to restaurant walls, Chef Kamdin returns to the original essence of hospitality: bringing people together through unforgettable experiences.
His journey spans continents and centuries of inspiration, blending inherited tradition with bold innovation. This is not just catering—it’s a reawakening of memory, culture, and connection, thoughtfully tailored for a new era of discerning diners.
Tradition Reimagined
Long before fine dining had Michelin stars or restaurants became cultural institutions, the true measure of culinary excellence was found in grand feasts, travelling kitchens, and the mastery of chefs who could create magic anywhere.
From medieval banquet halls to bustling 19th-century ballrooms, catering services have always been more than just food; they have been about bringing people together.
While the origins can be traced back to ancient Egypt and Rome, it was medieval Europe that the concept truly flourished. Nobles traveled with personal chefs who could transfer even the most remote castle into a setting for extravagant dining.
By the turn of the century, banquet services had become a hallmark of prestige, with elite hotels and private chefs curating lavish menus for everything from diplomatic receptions to high-society weddings.
Today, in a world where engagements matter just as much as flavor, catering services have evolved, moving beyond mere nourishment to become an art of hospitality, and connection.
Manasolassa (Sanskrit): “A deep sense of mental delight, inner joy or contentment”
Chef Zurath Kamdin’s story is one of zeal, convention, and an insatiable quest for culinary prowess. Born into a family with deep historical roots, once connected to royalty, with uncles who were skilled hunters, and a family-owned tea plantation, his relationship with food was shaped by generations before him.
Chef Kamdin’s earliest lessons came from the remarkable women in his family, his grandmothers, his mother, and his aunt, who not only passed down cherished recipes but also contributed to the esteemed Time & Talents Club, preserving the artistry of cooking though the written word.
While in dialogue with the Chef, he shares reflections on his voyage into the world of flavors which began in the kitchens of his childhood, where he learned the delicate balance of spices, the importance of nutrition, and the exuberant connection between food and culture. His path then took him to the lush hills of Ooty, India, where he was introduced to the fine art of chocolate-making by Swiss missionaries, a skill that added yet another layer of finesse to his repertoire.
His debut event was no small feat: “175 guests at the tea plantation club gathering. With his mother quietly supporting him in the background, Chef Zurath orchestrated the entire evening”, a moment that would shape his future.
Whilst many chefs pursue restaurants, he knew his path lay elsewhere. The idea of bringing extraordinary food into people’s homes, transforming corporate events into something significant, and curating epicurean menus beyond the traditional restaurant setting became his devotion.
Chef Kamdin’s career unfolded across continents. His culinary adventures began in the dynamic streets of Hong Kong in 1988, forged in challenge and defined by purpose, to learn the intricate techniques of Chinese cuisine.
Over the years, his proficiency expanded as he trained and worked in multiple countries, refining his skills and supporting philosophies of diverse food cultures. In 2010 he returned to Hong Kong to launch a notable catering services facility, earning him the title “Magic Chef of Hong Kong,” a testament to his ability to fabricate dishes that transcend boundaries and expectations.
In 2021, he embarked on a new chapter, moving to Portugal to explore the depth of Portuguese fare, learning from the local masters and welcoming the rustic yet sophisticated flavors of the region.
Two years later, Dublin, Ireland became his next destination, There, he serves as a Personal Chef, sharing his extensive talent into the homes of those who value food not merely as nourishment, but as an art form.
Chef knows that his journey is far from over, but for now he is exactly where he is meant to be.
Serving Memory, Inheritance, and “Manasolassa, an ancient philosophy that entices the mind through aromas and flavors, thus awakening the sensory glands and delighting the soul.”
Catering, A Tailored Service
Unlike a restaurant where menus are fixed and diners come to the chef, catering services is about bringing a vision to life. Whether it's a private dinner, a wedding under the stars, or a corporate event, every detail matters.
Having cooked for high-profile clients, from diplomatic figures to luxury brands like Estée Lauder, Chef thrives in the art of customization. His signature dishes, such as “Standing Pomfret,” “Death by Chocolate,” and “Marilyn’s Turmeric & Dill Cod with Kedgeree,” aren’t just meals; they’re experiences, carefully curated to fit the occasion.
Even after moving from Hong Kong to Portugal, and now Ireland, his approach remains the same; take the familiar, elevate it, and introduce unexpected yet delightful flavors.
When the Climb is Worth It
For a chef who thrives on pushing boundaries, every event is a new quest. The most difficult? Preparing an entire Persian menu for the Consul General of Iran and other dignitaries, without prior exposure to Persian cuisine. Yet, through research, intuition, and a deep respect for authenticity, he succeeded. Moments like these strengthen his belief that with creativity and dedication, anything is impossible.
Catering isn’t without its unpredictable moments. For years, Chef Zurath was the default caterer for Estée Lauder’s events, where, despite their best efforts, the food always arrived late. “It was their karma to wait,” he laughs, demonstrating that even in the high-pressure world of catering, humor is essential.
Culinary Chronicles
Honored by the World Master Chef Society (England) and The American Culinary Federation, Chef, doesn’t see the accolades as mere titles but as milestones that push him to refine his craft further. Being part of the World Chefs Association in Paris has allowed him to exchange ideas with top chefs worldwide, broadening his culinary perspective.
But at the heart of it all, his passion remains deeply personal. Whether cooking for an intimate dinner party or a large-scale event, the goal is always the same, to create food that lingers in memory long after the last bite.
Catering is no longer just an alternative to dining out, it’s the future of elevated personalized hospitality. And in this ever-evolving industry, Chef isn’t just following the trends. He is redefining them!
Carrying the Torch, Shaping Tomorrow
“The culinary world is undergoing significant changes, and it’s essential to adapt to the evolving landscape. Many challenges exist, including the demanding nature of the work and the need for a supportive environment that emphasizes sustainability, health-conscious menus, customization, technology integration, sensory dining activities, and global flavors to attract new talent.”
“As we champion advancements in AI and robotics, it’s important to remember the sacred rite of the chef’s white coat, which symbolizes the role of chefs as healers through food. Historically, chefs have been seen as practitioners who use ingredients thoughtfully, drawing from ancient wisdom.”
“From promoting a culture that honors this legacy, we can motivate future generations to engage with the culinary arts fervently.”
For further inquiries or to connect with the chef, feel free to reach out via the following channels: Facebook, LinkedIn, Instagram.
Unforgettable food that lingers in fond memory on one's palate....perfectly balanced and visually attractive.....Chef Zuraths cusine makes the craving repeat itself delightfully! I am coming back for seconds!!