About Chef Bassim B.Zafar
Chef Bassim B. Zafar, an experienced European trained chef and innovative leader in his field, Zafar’s been responsible for the food operations of several illustrious luxury hotels, including Chicago’s Conrad Hotel
Chef Zafar began his path to culinary excellence at The Four Seasons Hotel in Houston, Texas, where he served as the Assistant Banquet Chef. After two years at The Four Seasons, Baasim decided to further his education in the culinary arts and hospitality by attending The Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston, which is ranked among the top three hotel schools in the United States. He later went on to receive his Diplome de Cuisine from Le Cordon Bleu in London, England and eventually found himself the head chef at CafÃƒ© Lazeez, where he remained until January 2000.
Embracing all he learned abroad, Zafar returned to Chicago and applied these skills while serving as Executive Sous Chef at The Palmer House Hilton. As Executive Sous Chef, Zafar ran The Big Downtown Restaurant and French Quarter, as well as all room service operations. He also served as the Chef de Cuisine at the popular Trader Vic’s Restaurant.
Chef Zafar is the recipient of various culinary awards as well. In 2008 he was awarded Chicago TribuneÃ¢â‚¬â„¢s outdoor dining award and has been recognized by publications such as Square Meal Guide and Restaurant and Industry News. He was also an AAA Four Diamond Award winner for three consecutive years, and in 2005 and 2006 his work at the Pfister Hotel in Milwaukee was recognized by the city as one of the top ten best Milwaukee restaurants.
With his thirteen years of experience catering to the finest of taste buds and the pickiest of palates, Chef Baasim B. Zafar knows luxury. The Drake Hotel is sure that Chef Zafar will make any dining experience an exceptional one, and is honored to have him as The Chef of The Drake.