Jenine C. Ouillette/Special to the Eagle

Chef Syed Asif Rasheed

Jenine C. Ouillette/Special to the Eagle

The Hilton Marco Island Beach Resort’s Paradise Café’s popular Key Largo Triple Salad includes Shrimp, Tuna and Chicken Salads served on a bed of fresh, mixed greens, tomatoes and cucumber slices, garnished with fresh fruit and melon.

Jenine C. Ouillette/Special to the Eagle

Hilton Executive Chef Syed Asif Rasheed’s unique appetizer Potato String Wrapped Shrimp includes six shrimp wrapped in fresh potato strings and deep-fried golden, served on a bed of mixed greens, with lemon wedge and tomato and topped with jicama salad.

Jenine C. Ouillette/Special to the Eagle

Hilton Executive Chef Syed Asif Rasheed’s signature dessert creation Chocolate Crunch Bar includes frozen chocolate mousse encrusted with a layer chopped nuts, topped with whipped cream puffs and garnished with raspberry and white chocolate sauces.

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Restaurant: Sandcastles/Paradise Café

Hilton Marco Island Beach Resort, 560 S. Collier Blvd. Phone: 394-5000

Title: Executive Chef, Began working at present restaurant: In August, 2001.

Who or what inspired you to become a chef/cook?

My royal ethnic cuisine and Master Chef Imtiaz Qureshi at the Welcome Group Hotel Kakatiya Sheraton and Towers, Hyderabad, in the southern part of India. You know, I come from Hyderabad, the very ancient city of kings where the cuisine is very sophisticated.

What was your first restaurant job?

The Sheraton India, but really it was the Greek Galleria on the beautiful island of Cyprus, where I also attained my Master Chef in Culinary Arts.

How long have you been cooking professionally?

Approximately 14 years, including the Galleria — from there I came straight to the Marco Island Marriott in 1999, and then, of course to the Hilton.

How would you describe your cooking style?

I’d say International with emphasis on fresh ingredients, and using local seafood.

What is your most popular dish?

I’d say our Surf and Turf — a classic combination of a 10-ounce local Florida lobster tail broiled and served with drawn butter and 8-ounce Filet Mignon broiled and topped with a Cabernet demi-glace au beurre, with choice of starch and baby vegetables.

Where do you like to eat out on the island?

Although many chefs might like to leave work behind, I prefer to dine at one of our restaurants such as the Sandcastles and Paradise Café or any of our food services to ensure quality and consistency.

What is your favorite snack?

Cashew nuts because they remind me of my native India.

Do you cook at home? If so, what would we always find in your freezer?

Frozen goat meat — I prefer it for making Goat Curry or Madras Stew — but not as spicy as the traditional Indian specialty dish.

What is your specialty? Why?

At the hotel I’m more into tropical and Mediterranean specialties because I have lived and worked in these areas. Although they may seem different, actually both cuisines are rooted in local ingredients such as fresh produce and seafood with emphasis on healthy. Here at the Hilton we call it our Eat Right Menu.

What annoys you most in the kitchen?

For me, it is cleanliness and sanitation — before you know how to cook, you must first know how to clean. It’s very important to prevent the spread of bacteria from cross-contamination on the work surfaces.

What do you enjoy most about your profession?

I most enjoy everything about cooking, but during our operational hours when our restaurants are open, I like to come out of the kitchen and talk to the guests — when I see a smile on their faces it makes me happy too!