Chef Leslie D'Souza is a well-known name in Dubai’s culinary circle. As the Resort Head Baker at Madinat Jumeirah, he has been running operations for 20 years. So, when a pro baker like him tells you he was a sportsman before he became a brilliant baker, it intrigues you to know his story better—a story of passion that cannot be left untold. Whether he is leading a hands-on class, giving instructions to his team, or interacting with professionals, Chef Leslie Dsouza’s demeanor speaks volumes about the experience he has gained throughout his journey in the culinary industry.
It might sound cliché to say that as the Resort Head Baker at Madinat Jumeirah, he has put in his blood and sweat to serve the hotel customers the best experience of their lives through every meal. But it’s every bit true, as evidenced by his team and management saying only good things about him. He truly has earned the praise that industry experts roll out for him.
Drawing on his experience and expertise, Chef Leslie has revolutionized the baking process to ensure optimal quality and minimal waste. By adhering to traditional methods and leveraging modern technology, he has achieved unparalleled success in producing high-quality bread and pastries that surpass industry standards.
Alongside his role at Madinat Jumeirah, he has also served as Head Baker at IHG Hotels & Resorts. His specialties include crafting various bread varieties and creating signature products through his own thoughtfully conceived innovations.
When asked about his beginnings, he delved into the educational landscape of the 80s in India, where he began his culinary journey after completing his 10+2 education. "I was more into sports, but my parents encouraged me to get into baking as a career option. My mother was my inspiration to become a baker. I chose catering at that time," he adds. "I got into the Institute of Hotel Management, Catering Technology and Applied Nutrition in Bombay, now Mumbai, which was a very prestigious college at that time."
His time at the institute laid the foundation for his career, providing him with the knowledge and skills necessary to thrive in the culinary industry. "I never realized that this college would take me to my profession," he reflected. "After my exams, I got a job with the Taj group. So, yes, I went through the proper system of going to college and then joining as a trainee in the Taj."
"There are some awkward moments in life, especially when you are working against the clock," he adds. Recalling his years of night shifts at the Intercontinental Hotel Group, he described the challenges of navigating a work-life balance in a demanding industry. "Working against the clock was pretty challenging," he admitted. "You come to work in the dark, you go home in the dark, and then you sleep in the day."
It's a well-known fact that a chef’s life is not easy. Many leave the profession midway, but those who remain dedicated and put their heart and soul into each day, not only succeed but carve a niche in the culinary world. Chef Leslie did exactly that.
When asked about the advice he would offer to aspiring chefs, his response came from the lessons he learned early on in the industry. "It takes the same time and energy to do a good product as it takes to do a bad one. If you keep that in mind and just try to do consistent quality with passion, there is no stopping."
Transitioning to the essential qualities of a successful chef, Chef Leslie highlighted the importance of passion, dedication, and attention to detail. "Most importantly, what a chef needs to have is passion," he affirmed. "Focus, attention to detail, and never underestimating anybody." Stressing the significance of respect within the culinary realm, he emphasized its role in fostering a positive work environment and nurturing professional growth.
Chef Leslie’s role as a head baker is not just limited to ensuring that operations run smoothly; he strongly believes in the power of mentorship. He says that senior industry figures play a big role in guiding and inspiring young chefs. "To be a role model, you need to really be there," he asserted. Emphasizing the importance of authenticity and trust, he underscored the need for genuine mentorship rooted in mutual respect and support. Recognizing the challenges posed by the abundance of knowledge in the digital age, he stressed the importance of making learning engaging and accessible to emerging talents.
Chef Leslie ensures that his team believes in teamwork. "Teamwork is very, very, very important," he emphasized. Drawing parallels between the kitchen and family dynamics, he says it is important to address conflicts within the team and build a supportive environment. "The team you work in is like your family," he remarked.
He strongly advocates for personal accountability and mutual respect within the culinary industry. "Before pointing out or looking at someone else's mistakes, you try to keep your home clean. When there are five fingers with different strengths, when they are put together, they become a force," he says.
Chef Leslie Dsouza is not just a culinary expert but also a visionary leader committed to pushing the boundaries of excellence in his field. His dedication to continuous learning, experimentation, and innovation sets him apart as a true pioneer in the culinary world. Through his unwavering passion and relentless pursuit of perfection, he inspires others to strive for greatness and embrace new possibilities.
Chef Leslie D'Souza is a well-known name in Dubai’s culinary circle. As the Resort Head Baker at Madinat Jumeirah, he has been running operations for 20 years. So, when a pro baker like him tells you he was a sportsman before he became a brilliant baker, it intrigues you to know his story better—a story of passion that cannot be left untold. Whether he is leading a hands-on class, giving instructions to his team, or interacting with professionals, Chef Leslie Dsouza’s demeanor speaks volumes about the experience he has gained throughout his journey in the culinary industry.
It might sound cliché to say that as the Resort Head Baker at Madinat Jumeirah, he has put in his blood and sweat to serve the hotel customers the best experience of their lives through every meal. But it’s every bit true, as evidenced by his team and management saying only good things about him. He truly has earned the praise that industry experts roll out for him.
Drawing on his experience and expertise, Chef Leslie has revolutionized the baking process to ensure optimal quality and minimal waste. By adhering to traditional methods and leveraging modern technology, he has achieved unparalleled success in producing high-quality bread and pastries that surpass industry standards.
Alongside his role at Madinat Jumeirah, he has also served as Head Baker at IHG Hotels & Resorts. His specialties include crafting various bread varieties and creating signature products through his own thoughtfully conceived innovations.
When asked about his beginnings, he delved into the educational landscape of the 80s in India, where he began his culinary journey after completing his 10+2 education. "I was more into sports, but my parents encouraged me to get into baking as a career option. My mother was my inspiration to become a baker. I chose catering at that time," he adds. "I got into the Institute of Hotel Management, Catering Technology and Applied Nutrition in Bombay, now Mumbai, which was a very prestigious college at that time."
His time at the institute laid the foundation for his career, providing him with the knowledge and skills necessary to thrive in the culinary industry. "I never realized that this college would take me to my profession," he reflected. "After my exams, I got a job with the Taj group. So, yes, I went through the proper system of going to college and then joining as a trainee in the Taj."
"There are some awkward moments in life, especially when you are working against the clock," he adds. Recalling his years of night shifts at the Intercontinental Hotel Group, he described the challenges of navigating a work-life balance in a demanding industry. "Working against the clock was pretty challenging," he admitted. "You come to work in the dark, you go home in the dark, and then you sleep in the day."
It's a well-known fact that a chef’s life is not easy. Many leave the profession midway, but those who remain dedicated and put their heart and soul into each day, not only succeed but carve a niche in the culinary world. Chef Leslie did exactly that.
When asked about the advice he would offer to aspiring chefs, his response came from the lessons he learned early on in the industry. "It takes the same time and energy to do a good product as it takes to do a bad one. If you keep that in mind and just try to do consistent quality with passion, there is no stopping."
Transitioning to the essential qualities of a successful chef, Chef Leslie highlighted the importance of passion, dedication, and attention to detail. "Most importantly, what a chef needs to have is passion," he affirmed. "Focus, attention to detail, and never underestimating anybody." Stressing the significance of respect within the culinary realm, he emphasized its role in fostering a positive work environment and nurturing professional growth.
Chef Leslie’s role as a head baker is not just limited to ensuring that operations run smoothly; he strongly believes in the power of mentorship. He says that senior industry figures play a big role in guiding and inspiring young chefs. "To be a role model, you need to really be there," he asserted. Emphasizing the importance of authenticity and trust, he underscored the need for genuine mentorship rooted in mutual respect and support. Recognizing the challenges posed by the abundance of knowledge in the digital age, he stressed the importance of making learning engaging and accessible to emerging talents.
Chef Leslie ensures that his team believes in teamwork. "Teamwork is very, very, very important," he emphasized. Drawing parallels between the kitchen and family dynamics, he says it is important to address conflicts within the team and build a supportive environment. "The team you work in is like your family," he remarked.
He strongly advocates for personal accountability and mutual respect within the culinary industry. "Before pointing out or looking at someone else's mistakes, you try to keep your home clean. When there are five fingers with different strengths, when they are put together, they become a force," he says.
Chef Leslie Dsouza is not just a culinary expert but also a visionary leader committed to pushing the boundaries of excellence in his field. His dedication to continuous learning, experimentation, and innovation sets him apart as a true pioneer in the culinary world. Through his unwavering passion and relentless pursuit of perfection, he inspires others to strive for greatness and embrace new possibilities.
