Chef Zaid Khan joined Boston’s Fairmont Copley Plaza in October 2019 as Chef de Cuisine for the hotel’s renowned restaurant, OAK Long Bar + Kitchen, and shortly after he took the helm of the hotel’s culinary program.
In his current role as Executive Chef, Khan oversees food operations and innovation for OAK Long Bar + Kitchen, hotel-wide events, and in-room dining. Previously, he was Banquet Chef for Seattle’s Fairmont Olympic Hotel from July 2017 until October 2019, and Sous Chef at Fairmont Southampton in Bermuda from June 2016 until July 2017. Prior to joining Fairmont, he gained valuable experience working around the world—from Australia’s Hamilton Island to Vancouver, Canada.
Born and raised in Brisbane, Australia, Khan grew up with a powerful seafood appreciation given the city’s proximity to the Gold and Sunshine coasts. He is an islander at heart, having learned the power of spices from his grandmother in Fiji as a young boy, and credits his mother as being the original farm-to-table chef. His family butchered their own meat, caught their own crabs, grew their own vegetables and collected fresh eggs from their ‘chook pen.’ He has a deep love for locally- and sustainably-sourced seafood and produce, and focuses on clean, healthy flavors in his cooking—with some spice, of course.
