Rizwan Ahmed was born in Karachi, Pakistan, the son of a surgeon and a British midwife. In 1991 he moved to Maine for university and in 1996 he completed a degree in Marine Biology from the University of Maine. After college Riz worked in the Marine Fisheries industry in Florida. Yet his passion for flavor and his mum’s culinary influence drew him to pursue his natural choice in career. He attended and earned honors at the Le Cordon Bleu School of Culinary Arts, London, England.
Rizwan has extensive experience as a chef in many fine-dining establishments. He apprenticed at the prestigious Lanesborough Hotel in London, under Executive Chef Paul Gayler. He also worked at several famous Michelin starred restaurant including the Orrery and Le Gavroche in London.
In 2005, Riz moved to Bermuda to work with the Fairmont Hotels & Resorts at the Newport Room, one of only hundred and fifty AAA five diamond restaurants in North America. He met his future wife, a Rhode Island native, in Bermuda and moved to the U.S.A. They now have two daughters and live in the quaint town of Bristol, Rhode Island. In 2008 he worked as Sous Chef for Master Chef Daniel Scannell at the exclusive Carnegie Abbey Club in Portsmouth, Rhode Island.
Rizwan serves contemporary European style cuisine at this 42-seat restaurant in Bristol, RI. His menu is notable for its innovation as well as flavor. The restaurant prides itself on the fact that the cooks all work in a collaborative fashion, continually experimenting and sharing ideas.