A young Birmingham chef will be rubbing shoulders - and sharing culinary secrets with national celebrity chefs including Antony Worrall Thompson.

 Joanne Malin, Aktar & Anthony Worrall Thompson

Aktar Islam, Development Chef at leading Indian restaurant Lasan, will be demonstrating his culinary skills, working alongside celebrity chefs including Antony Worrall Thompson as part of the Taste of Birmingham celebration at Cannon Hill Park from 6 - 9 July. 
 
Jabbar Khan, Owner of Lasan said; "this is a real achievement for a young man whose life has always revolved around food!  We are proud and privileged to have him as Lasan's Development Chef. His food is fabulous and he's a real character. I'm sure he will bring a sparkle to the show and spice up the whole event!"
 
Aktar is no stranger to success and celebrity - he joined Lasan in 2002, and achieved 2nd prize in the M.A.R.C.H. Manager of Tomorrow Award in the following year. As Development Chef at Lasan, his key role is now to develop recipes and cutting edge menus to meet the latest market trends and consumer tastes.

Aktar’s standing in the food service area has also resulted in his role in judging a prestigious South Asian Chef competition, and in his selection to participate in various cookery programmes on TV and radio, most recently on ITV Central as one of the top 5 chefs from those involved in the Taste of Birmingham extravaganza. 
 
Aktar’s commitment and success have also been shown by his selection by Marketing Birmingham as the only ethnic chef amongst five ambassadors to represent the city in their recent Birmingham Bites campaign.

Jabbar continued: “There’s little doubt that Aktar is a real role model in an industry that has not always recognised and rewarded high standards of creativity and professionalism.” 

 " it’s hardly surprising that he has made a major contribution towards Lasan’s listing as one of the Top 10 Indian restaurants in the UK and its inclusion in the Michelin Guide 2006 - a real accolade! " 

“I’m delighted to be so fully involved in the mainstream food service business,” says Aktar, “particularly an area which is achieving such success.”

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