Having cooked for royalty and presidents and managed pre-opening food and beverage operations, newly appointed Head Chef, Sachin Malik, has taken charge at Hilton Garden Inn Bahrain Bay. He shares his culinary plans, new dining experiences and what drives his cooking today.

Congratulations on your new appointment. You’ve worked in Bahrain before, what decided you to come back to the island?
Thank you. Coming back to Bahrain feels a bit like coming home. My earlier time on the island left a strong impression on me, not just professionally but on a personal level as well. What stayed with me most was the warmth of the people, the openness of the culture and the genuine pride Bahrain takes in its hospitality. Over the years, I’ve watched the Kingdom continue to evolve while staying true to its identity, and that balance is something I deeply admire. This role allows me to reconnect with a place and a market I know well, while also bringing new ideas and perspectives shaped by my experiences abroad. It feels meaningful to come back, and I’m genuinely excited to contribute to Hilton Garden Inn and the island’s ever-evolving culinary scene.

What are your plans for dining at Hilton Garden Inn, are there any coming developments you can share with us?
I’m approaching dining at Hilton Garden Inn with a lot of enthusiasm and a clear focus on creating experiences that people want to come back to. Right now, my concept is built around quality, comfort and approachability – offering well-prepared dishes throughout the day, from wholesome breakfast options to international favourites and locally inspired plates. Looking ahead, I have several developments in the pipeline that I’m really excited about. One of the key areas is celebrating local flavours. I’m working on introducing more Bahraini and regional dishes, presented in a modern, thoughtful way that respects tradition while adding a fresh perspective. I’m also planning to bring in seasonal and themed dining experiences – from ‘around the world’ nights to festive brunches. You can expect collaborations with local chefs, pop-ups and community-led events that celebrate Bahrain’s vibrant food scene and give guests something new and memorable to enjoy each time they visit.

How do you go about developing new dishes and menus and sourcing ingredients, which can be a challenge in Bahrain’s desert climate?
Developing new dishes and menus is a very hands-on, collaborative process for me. It always starts with understanding who I’m cooking for – my guests, their tastes and how they like to dine. Some guests look for comfort and familiarity, while others enjoy discovering something new. My challenge is finding the right balance between the two. From there, I experiment in the kitchen, tasting and refining each dish until it feels right in terms of flavour, presentation and consistency. Sourcing ingredients in Bahrain’s climate can be challenging, but I see it as an opportunity to be thoughtful and creative. I work closely with trusted local and regional suppliers, focussing on freshness, reliability and sustainability, wherever possible. When I can use locally grown or regionally sourced produce, I do – it not only supports the local food ecosystem but also brings a stronger sense of place to the menu.

What is your signature dish and is it on the menu at Hilton Garden Inn or will you be introducing it?
I don’t really have just one signature dish, because for me, great food is always about the team and the collaboration behind it. That said, I’m especially drawn to dishes that are simple at their core but come alive through technique, quality ingredients and bold, layered flavours. One dish I’m particularly proud of is our Sous Vide Chicken with Couscous Timbale & Glazed Carrots. Slow-cooked to perfection and infused with regional spices, it is finished with a modern, thoughtful presentation. It’s a dish that feels both comforting and familiar, yet refined enough to pleasantly surprise the palate. ✤