Executive Pastry Chef at Rosewood Munich Shinas Shahida leads with a distinctive approach that blends classical European technique with a modern, progressive sensibility.

Trained in India, Shahida completed his pastry education and embarked on a journey through international kitchens, before beginning his professional career in 2015 at three-Michelin-starred La Vie in Osnabrück. He later sharpened his craft at Berlin’s Coda under the mentorship of René Frank.

Driven by curiosity, discipline and a desire to constantly evolve, his signature style is defined by restraint, clarity and a focus on purity of flavour. His desserts often reinterpret familiar recipes through deconstruction, favouring minimal sugar and eschewing artificial colourings in pursuit of authenticity.

In our interview, Shahida reflects on the role of nature in shaping his creative process, the most valuable lesson from his career thus far, and the dish that continues to inspire him above all others.

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When did you first fall in love with cooking?

I was born and raised in Kovalam, Kerala – a place famously known as God’s Own Country. Life there revolves around food, but even more so around the people we share it with. We express our deepest emotions through cooking, fuelled by the rich aromas of the spices we grew up with. What makes my home truly special is our boundless appetite for life. We love to eat everything, and we carry a deep respect for every culture and tradition that crosses our path.

How would you describe your culinary style?

My style is an exploration of nature through structure. It’s about bringing the garden to the plate. I love taking the natural beauty of fresh fruits, vegetables and flowers and shaping them into clean, modern forms. For me, a dessert should feel like a perfectly sculpted piece of nature – vibrant, fresh and full of life.

What is your culinary vision for the menu at Rosewood Munich?

My vision at Rosewood Munich is to bridge the gap between the raw beauty of nature and the refinement of modern pastry. I want to honour the natural shapes and colours of every fruit, vegetable and flower. Whether it’s a perfectly diced mango or a hand-sculpted berry rose, I aim to present each element with the clean, polished finish of a piece of art. This philosophy also reflects the wider ethos of the hotel, where the property acts as a living gallery, showcasing curated works by artists throughout.

Do you have a favourite dish on the menu?

Sometimes this question feels a little like being asked to choose a favourite child. We only create what we truly love, so every dish we place on the table is a favourite for a different reason. That said, if I had to highlight something truly special, it would be the chocolate, pear and Earl Grey creation served as part of the afternoon tea at Rosewood Munich. It’s an elegant balance of flavours and textures and something I’m particularly proud of.

What is the most important lesson you’ve learned during your career?

My career has taught me one essential lesson: never stop being a student. There is always something new to learn, so it’s important to stay curious, experiment daily and keep pushing yourself to reach new heights.

Beyond the craft itself, it’s equally important to remain a good human being. Success is built on respect for the ingredients we transform, the machines that support us and the hands that work alongside us.

What are the biggest challenges faced by the hospitality sector and how are you tackling them?

Currently, one of the biggest challenges facing the hospitality sector is the shortage of skilled staff. Staffing is incredibly important, because behind every dish is a team that helped bring it to life.

At Rosewood Munich, we address this challenge by putting our people first and ensuring they are involved in every step of the process – from the first sketch of a recipe to the final garnish. Our team members are co-creators. We don’t simply employ people; we inspire them to grow, so that the passion on the plate reflects the energy in our kitchen.

Which chefs have inspired you?

I look to many people for inspiration. It begins with my mother and my wife and extends to every member of my team. However, when it comes to the architecture and foundations of my taste, I owe a great deal to René Frank and Thomas Bühner. They changed the way I look at ingredients and helped train my palate to discover the extraordinary in the ordinary. My career reflects the heart I learned at home and the technique I studied from the masters.

What is your approach to sustainability in your cooking?

At Rosewood Munich, cooking begins with respect. Whenever possible, we honour our ingredients by using every part of them – from root to leaf. This approach helps ensure that nothing goes to waste and that every ounce of flavour is captured. We also respect our community by sourcing from local farmers who care for their land as much as we do.

What would you like your next project to be?

A project focused on minimal sugar and maximum expression of nature. I’m interested in stripping away the excess to let the ingredients truly speak. Our desserts shouldn’t be just sweet; they should be seasonal studies in texture and terroir. By utilising the whole plant, we can create desserts that feel just as good as they taste.

What is your favourite dish, and who cooks it?

Nothing beats my wife’s traditional home cooking. She takes rice and various curries, wraps them in a fresh banana leaf and steams the whole parcel. It’s the ultimate comfort food, and for me, the best part is the reveal: the moment you open the leaf, the steam rises with an incredible, heavenly fragrance. It’s a perfect example of how something natural can serve as a beautiful form of packaging.