With decades of experience working with international hospitality brands such as Rotana Group, Katara Group, Millennium Hotels, Ritz Carlton exposure, and Marriott Hotels, Chef Barlas brings world class knowledge of kitchen operations, menu development, and guest experience management. His global exposure allows him to combine international culinary techniques with local taste preferences, creating dishes that appeal to a wide range of guests.

Throughout his career, Chef Barlas has played a key role in developing and launching some of the region’s notable hospitality projects. His work includes culinary direction, concept development, and operational planning for projects such as Port Grand, Sobremesa, IHOP Pakistan, Jashan by Jinsoy, Coconut Grove, and The Dome Café Islamabad, among many others. These projects range from boutique restaurants to large scale dining concepts serving thousands of guests.

Chef Barlas specializes in menu engineering, kitchen workflow design, staff training, food cost optimization, and hospitality concept development. His ability to build structured kitchen systems and maintain strict quality standards ensures that every dining experience reflects professionalism, hygiene, and excellence.

At TasteHawk, Chef Barlas oversees the culinary vision that defines the brand. From recipe development to presentation and quality control, he ensures that every dish meets the highest standards of taste, freshness, and consistency. His philosophy is simple yet powerful: great food is created through passion, discipline, and respect for ingredients.

Chef Barlas continues to mentor culinary teams and guide hospitality projects through his consultancy work, helping restaurants and hospitality brands build sustainable and successful operations.

Through his leadership and expertise, TasteHawk proudly delivers global flavors, premium quality, and memorable dining experiences to every guest.