In the kitchen with Biju Mohamed

In the kitchen with Biju Mohamed

As executive chef of Elite Group Hotels, Biju Mohamed tells us about his career highlights, plans for 2023 and shows us how to make his famous baked sea bass dish.

Getting to know Biju Mohamed:

How did it all begin?
I have a bachelor’s degree in hotel management and over 28 years of experience in the industry in India and abroad.

When did you realize that you wanted to become a chef?
Being a foodie from a young age inspired me greatly, and my mother’s passion for cooking also motivated me to become the chef I am today.

What has been your greatest source of inspiration?
By far, it is my mother’s food that has inspired me.

If you had to pick the proudest moment in your career, which one would it be?
Choosing one is difficult. However, I would like to highlight the award I won three times consecutively for authentic Kerala cuisine in Bangalore, India, while I was the executive chef of The Paul Bangalore.

What are your plans and ambitions for 2023?
I plan to improve the food and beverage side at Elite Group Hotels and make it a top F&B destination.

What’s on the menu?
I will be cooking baked sea bass topped with tomato olive sauce and crumbled feta.

What ingredients are you using these days?
We always prioritize fresh produce, and we believe in giving the best dining experience to our guests.

What are the recent food trends you’ve noticed?
Food trends have been changing very drastically. You can say that 60 percent of the crowd is opting for healthy food, which is a fast-growing segment, while the others for a unique, out-of-the-box dining experience to satisfy their palate.

What advice would you give suppliers looking to offer the best to the market?
To supply chemical-free and healthy products so that we can serve nutritious food.

Chef Biju dish

Biju Mohamed’s Baked Sea Bass in a Tomato and Feta Sauce
(Sea Bass Saganaki)


  • 1 tablespoon olive oil
  • 1 diced onion
  • 2 chopped garlic cloves
  • 1/2 tsp. ground fennel seeds (optional)
  • Red chilli pepper flakes to taste
  • 1/2 can NESTLE® Professional Buitoni Tomato Coulis
  • 1/4 cup chopped parsley
  • 2 tsp. chopped dill (optional)
  • 150g sea bass steak
  • Salt and pepper to taste
  • 1/2 cup crumbled feta


  • Heat the oil in a pan over medium-high heat. Add the onion and cook until tender for around 3-5 minutes.
  • Add the garlic, fennel and chilli pepper flakes, and cook until fragrant (for 30 seconds).
  • Add the NESTLE® Professional Buitoni Tomato Coulis and simmer until the sauce thickens for about 5 minutes. Mix in the parsley and dill and remove from heat.
  • Place the seasoned sea bass on greased foil, pat dry, spread on the tomato sauce, sprinkle on the feta and bake in a preheated oven at 200 degrees Celsius for about 10-15 minutes.
  • Serve the fish with some steamed broccoli and cilantro rice.


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