RAWALPINDI: It has been more than 20 years since Saif Khan arrived in Switzerland after fleeing his home country, Pakistan, to seek political asylum.
The then 32-year-old was not sure how he would eke out a living in his newly adopted country, but through sheer determination and staying power, Khan has come to be recognized as a leading chef in Switzerland.
Originally from Mandi Bahauddin, a city in central Punjab, Khan immediately joined free language courses in Switzerland to develop mastery of German before looking for employment opportunities.
“Ultimately, I found a job as a dishwasher and continued with it for about a year,” he told Arab News in a phone interview this week. “But there were moments when I used to tell myself this was not the life I had wanted.”
While Khan was still working and attending language courses, he applied and secured a position in a three-year food training internship program at a vocational training institute and then graduated from the Swiss Magro Chur Club School.
Following his graduation, Khan worked at a number of restaurants, continuing his journey until he emerged as a chef with an opportunity to strike out on his own.
“I was never interested in cooking and never entered the kitchen in Pakistan, but I took this route since this was something I could do, and I wanted to do it well,” said Khan. “After I got my certification in 2011, wherever I worked I participated in competitions and was always trying to improve myself. I applied what I learned and crafted new recipes. I was not too interested in making money, but I wanted to invest in learning as much as possible.”
In 2018 after securing a loan, Khan opened a top-notch restaurant, Selva, where he now employs a full Swiss team and serves as executive chef. This was a sensational outcome of a voyage that began as an asylum seeker for a man who arrived in an alien land and did not know where his life was headed.
Khan told Arab News he got an incredible amount of support from the Swiss government and people.
“These people are very kind and supportive and have always given me opportunities,” he said. “And when I say opportunities, I am not saying cash. These people can see that you want to work, you want to make progress, and help you make your life prosper.”
Khan said he and his staff interacted with customers after every meal.
“We go out and meet our guests, and we ask them questions,” he said. “This helps us connect with them and craft new recipes. That is not something you can do in every industry. It gives me a very satisfying feeling.”
Khan did not elaborate on why he had fled Pakistan, saying he was now once more able to visit his family back home every year and did not want to jeopardize that.
He said he looked forward to lentil curry cooked by his mother during his occasional visits to his country of birth.
“I must say my mom makes the best lentil curry,” Khan said. “It is an increasingly popular protein these days, and I find myself incorporating its ingredients in a lot of our dishes which gives a touch of home to my recipes as well.”
While Khan has started visiting Pakistan twice a year, he does not think he will expand into Pakistani food or open a restaurant here.
Asked if he had a message for other Pakistanis who were making the tough decision of starting over elsewhere, he said: “Pakistanis are very, very smart. Wherever they go, they just need to work hard for what they want. Whether they are in Europe or elsewhere, hard work will pay off.”