Chef Binu Joseph – From Wayanad’s Spice Trails to Kuwait’s Premier Kitchens |Award-Winning Executive Sous Chef | Global Culinary Strategist |19+ Years of Culinary Excellence Across the Gulf & Beyond |Master of Multicuisine | Culinary Mentor & Competition Winner |The Wayanad-Born Chef Shaping the Culinary Scene in Kuwait

Chef Binu Joseph – The Relentless Flame of Culinary Passion

Rooted in Wayanad, Rising Across Continents

Nestled in the misty hills of Wayanad, Kerala, a region known for its spices, rain-washed forests, and rich food traditions, a young boy grew up with the scent of freshly ground pepper, coconut curries, and woodfire grilling wafting through his home. That boy was Binu Joseph, born on August 22, 1986, into a household where cooking wasn’t just a necessity—it was an act of love, artistry, and identity.

Even as a child, Binu understood food not as a finished plate, but as a story waiting to be told. Watching his mother stir, season, and serve from scratch using produce from their land, he unknowingly absorbed the core values that would shape his career: authenticity, respect for ingredients, and heartfelt hospitality.

While his peers imagined careers in engineering or medicine, Binu’s dreams were plated differently. He envisioned himself in a chef’s coat, standing in front of a line of busy cooks, orchestrating culinary masterpieces in world-class kitchens. That dream, shaped in the valleys of Wayanad, would eventually take him around the globe.

From Classroom to Kitchen – The Foundation Years

With determination in his heart, Binu enrolled at the Naipunnya School of Management Studies in Cherthala, Kerala, where he pursued a Three-Year Diploma in Hotel Management and Catering Technology from 2004 to 2007. His academic training went beyond textbooks and exams—it instilled in him a disciplined approach to kitchen operations, customer service, hygiene, and multi-cuisine cooking. He didn’t just learn to cook; he learned to lead.

But theory was only one side of the equation. Hungry to sharpen his practical skills, Binu underwent industrial training in Riviera Suites, Cochin, followed by a multi-department rotation at the legendary Taj Savoy, Ooty, in 2006. Whether it was setting up buffet lines, preparing mise-en-place for BBQs, or understanding HACCP protocols, every minute spent on the job deepened his understanding of the profession.

Emirates Flight Catering – Where Precision Meets Scale

In July 2007, Binu took his first big step into international culinary waters by joining Emirates Flight Catering in Dubai. His assignment: the cold kitchen for first-class and business-class meals. The role was precise, repetitive, and immensely high-pressure. He worked for elite airlines such as British Airways, Lufthansa, Singapore Airlines, and Cathay Pacific, customizing meals according to airline codes like AVML and DBML.

Every plate leaving his station had to meet aviation hygiene standards, taste excellence, and presentation quality. There were no second chances at 30,000 feet. His consistency earned him recognition, and in November 2009, he was honored as the Employee of the Month—a quiet but powerful validation that he was made for greater things.

Crowne Plaza Abu Dhabi – The Cold Kitchen Maestro

In late 2009, Binu transitioned to Crowne Plaza Abu Dhabi under the InterContinental Group as a Commis-1. Here, he began honing his signature strength—the cold kitchen. Over the next two years, he led preparations for grand buffets, corporate banquets, and intimate à la carte menus. He also mastered live station cooking, especially sushi, canapés, and sandwiches, directly engaging with guests to personalize their experience.

By 2010, his excellence was rewarded again with the Best Service Award, recognizing not just his skills, but his attitude—always helpful, calm under pressure, and driven by a desire to grow.

Hilton Abu Dhabi – Climbing the Ladder of Culinary Leadership

The year 2011 was pivotal. Binu joined Hilton Abu Dhabi as a Demi Chef de Partie in the cold kitchen, and within a year, his promotion to Chef de Partie signaled his rapid rise. Between 2012 and 2014, he helped run the La Terrazza Restaurant, a 250-cover venue offering buffet and à la carte services.

He wasn’t just manning a section anymore—he was leading teams, ensuring mis-en-place, executing menu plans, and maintaining HACCP records. He also contributed to Vascos, Hilton’s award-winning Mediterranean and Far Eastern restaurant, gaining hands-on experience in pizzas, pastas, hot food, and cold dishes.

His focus extended beyond the kitchen. He began training junior staff, inspecting hygiene conditions, checking incoming supplies, and conducting administrative tasks. His commitment earned him a third major recognition: the Star of the Hotel – Safety and Security Award in 2012, and the Best Departmental Trainer Award in 2013.

JW Marriott Dubai – Culinary Command at a Grand Scale

With momentum behind him, Binu accepted a new challenge in April 2014 as Chef de Cuisine at JW Marriott Dubai, one of the city’s premier hospitality landmarks. This role marked his evolution into a full-fledged culinary leader.

Overseeing a team of 13 chefs across six outlets, Binu led the production of multiple high-volume catering events, including:

• Meydan Horse Racing World Cup – 6,500 pax
• Rugby Championship – 5,000 pax
• Football events – 5,500 pax
• Dubai Air Show banquets

He wore multiple hats—event coordinator, menu engineer, inventory manager, and team trainer. His eye for detail ensured quality while maintaining cost control and waste management. His kitchen was a high-performance machine—and he was its engine.

Binu also conducted regular colleague performance reviews, implemented monthly training modules, and even handled budget reports, revenue tracking, and theme-night planning. Under his leadership, the kitchen wasn’t just functional—it was aspirational.

Michelin Moments and Gourmet Recognition

In 2012, during his time in the UAE, Binu was handpicked to collaborate with legendary 3-Michelin-star Chef Gennaro Esposito at Gourmet Abu Dhabi, an international fine-dining festival. The opportunity placed him alongside global icons, refining his exposure to contemporary plating, Italian haute cuisine, and high-pressure fine-dining prep.

This experience reaffirmed his belief that food could be elevated to an art form—and that he, too, could rise to such levels.

The Regency Hotel, Kuwait – A New Legacy

In October 2017, Binu embarked on his longest tenure to date as Chef de Cuisine at The Regency Hotel in Kuwait, serving until February 2024. Here, he orchestrated the complete culinary structure for luxury dining and high-volume banqueting, all while adhering to Kuwaiti hospitality standards and global food safety regulations.

Working in collaboration with Executive Chefs and F&B Directors, Binu shaped core menus, curated daily specials, trained multilingual kitchen staff, and managed audits and food costs with impressive consistency. He was also the hotel’s first point of reference for food safety inspections, and ensured his team was fully HACCP-compliant.

Culinary Awards & Competitive Triumphs

Chef Binu’s time at The Regency also brought him numerous accolades, including:

• 🥇 Gold Medal – Mystery Basket (Horeca Kuwait 2020)
• 🥈 Silver Medal – Horeca 2018 (Black Box Category)
• 🥉 Bronze – Sandwich Competition (2019)
• 🥉 Bronze – Mystery Basket (2019, 2022)
• 🥈🥉 Multiple medals (2021, 2023) for 3-course set menus and cold presentations

In total, Binu has earned over a dozen medals, making him one of the most awarded hotel chefs in Kuwait.

He also served as a judge for Lulu Group’s culinary festivals in 2020, 2021, and 2022, and was invited to judge kids’ cooking competitions for Indian community events—roles that allowed him to mentor young talent and give back to the culinary community.

The Present Chapter – Executive Sous Chef at Safir Fintas Hotel

In March 2024, Chef Binu stepped into a new leadership position as Executive Sous Chef at Safir Fintas Hotel and Resorts, Kuwait. This role synthesizes his decades of experience and aligns with his long-term vision: to lead kitchens not just with skill, but with strategy, creativity, and compassion.

Today, Binu manages:

• Food and beverage operations
• Inventory systems and cost control
• Business continuity in crises
• Culinary innovations and menu R&D
• Hygiene audits and staff evaluations
• Equipment maintenance and sustainability planning

In every dish prepared under his watch, there’s a touch of global polish—and a whisper of Wayanad’s soulful spice.

Strengths, Skills, and Systems

Chef Binu Joseph is more than a master of taste—he’s a multi-disciplinary culinary professional. His core strengths include:

• Multicuisine expertise (Arabic, Asian, Italian, Indian, French, European, Pan-American)
• Operational excellence (inventory, crisis management, budget)
• Team leadership (training, performance evaluation, multilingual communication)
• Software proficiency (MS Word, Excel, Fidelio, Prolific, Bric Street FMC, Oasyis)

He is fluent in English, Hindi, Tamil, and Malayalam, and holds certifications in:

• HACCP Level 3 Trainer (active since 2019)
• City & Guilds Culinary Apprenticeship – HTA South Africa
• Food Safety – Abu Dhabi Food Control Authority
• Elementary Food Hygiene – Royal Environmental Health Institute of Scotland

A Torchbearer of Culinary Integrity

For Binu, food isn’t just about flavors—it’s about stories, memories, and meaningful connections. His culinary philosophy champions freshness, technique, balance, and humility. He believes that chefs are not just creators but custodians of culture—and that every kitchen should be a place of learning, growth, and respect.

Whether plating for a VVIP banquet, mentoring a young commis, or judging a child’s first sandwich creation, Chef Binu Joseph brings the same qualities: precision, patience, and passion.

From Spice Hills to Culinary Heights

From the misty mornings of Rippon, Wayanad, to the golden kitchens of Kuwait, Dubai, and Abu Dhabi, Chef Binu Joseph’s journey is not just impressive—it’s inspirational. With over 19 years of culinary experience, countless accolades, and a burning desire to keep innovating, he stands today not only as a respected Executive Sous Chef but as a role model for a new generation of Indian chefs across the globe.

From Wayanad’s Hills to Kuwait’s Culinary Helm – The Journey of Chef Binu Joseph

In the quiet green hills of Wayanad, Kerala, where spice plantations thrive and tradition runs deep, a young boy named Binu Joseph found his earliest inspiration in the family kitchen. Born into a culture where food was sacred, Binu grew up watching his mother blend spices and serve love on a plate. That early exposure ignited a flame that would never go out.

Driven by purpose, he pursued professional training at Naipunnya School of Management Studies, Kerala, and set out into the world with the determination to become a globally respected chef. His first break came in 2007 with Emirates Flight Catering, Dubai, where he prepared gourmet meals for first-class airline passengers. Precision and discipline became his strengths.

Soon, he rose through the ranks—Crowne Plaza Abu Dhabi, Hilton Abu Dhabi, and then to JW Marriott Dubai, where he led a brigade of chefs and catered for events serving over 6,000 guests. But his true legacy began in Kuwait, where he served as Chef de Cuisine at The Regency and now as Executive Sous Chef at Safir Fintas Hotel.

Along the way, Chef Binu earned multiple Horeca medals, worked with Michelin-starred chefs, and mentored young talent as a culinary judge. From cold kitchens to international stages, his career reflects resilience, innovation, and a deep-rooted love for food.

Today, with over 19 years of experience, Chef Binu Joseph continues to lead with humility, passion, and a relentless pursuit of excellence. His journey isn’t just about titles—it’s about flavor, dedication, and inspiring the next generation of chefs worldwide.