Meet Chef Feroze Khan

Born in Guyana, Chef Feroze Khan immigrated to Canada in 1978 and entered Humber College in Toronto to study engineering. While in college and with his love of food developed as a young child from his mom, he applied for a job as a cook where his passion for the hospitality industry was awakened. Chef Khan recalls many a happy hour spent watching his mom and other women of his family prepare traditional Guyanese meals.

Since, he has never looked back choosing instead to apply his engineering skills to the kitchen. He has honed his culinary skills at many fine restaurants in Toronto such as Fisherman’s Wharf, Carmen’s Steak House, Belinda’s and Rhodes developing his unique style of fusion cuisine. As chef and partner of Quasi Bistro he introduced Californian cuisine to Toronto’s clientele, earning him many accolades even to earn him the attention of an internationally famous Chef Susur Lee who paid him the honour of calling him his competition.

Believing in sustainability and locally sourced products and never wanting to sit on his accolades he decided to buy a farm and realize his other passion of growing his own food. He moved to Colborne in 2000 to settle on a 100 acre farm where he grows organic gourmet vegetables and herbs. His constant inspiration comes from his many walks around the farm where he connects with nature’s bounty by foraging for the many wild fruits, herbs and mushrooms that grow on the land.

Now, with over 30 years in the hospitality industry and extensive knowledge of international cuisine, Chef Khan heads up the kitchen brigade of Oasis Bar & Grill in Cobourg bringing his wealth of knowledge, passion for cooking and love of people to Cobourg’s clientele.