At the age of 12, Executive Pastry Chef Sahid Khan discovered his passion for crafting cakes, indulging in chocolate making, and exploring a myriad of desserts. “I spent a lot of time with my mom in the kitchen,” Chef Sahid said. “When we had any family occasion, my mom used to cook pastries and cakes. That motivated me to become a chef.”
Chef Sahid’s inspiration to pursue a career in culinary arts also stems from a deep passion for creating memorable experiences through food.
“I have always been fascinated by the power of food to bring people together, evoke emotions, and create lasting memories,” Chef Sahid said. “The culinary arts, with its blend of creativity and precision, offer a unique platform to express oneself and connect with others on a profound level.”
At 17, he competed against 10,000 applicants for one of 85 seats at the NSHM School of Hotel Management in Durgapur, India. After three years, he graduated with a degree in Hotel Management and Catering Technology from one of the best culinary schools in India.
In 2014, Chef Sahid was a gold medalist in India Bakery and pastry challenge.
After 16 years of experience, Chef Sahid has served in head pastry chef roles at luxury properties around the world. Those include Park Hyatt Doha, the Palazzo Versace Dubai, and Four Seasons Seychelles.
“As the Executive Pastry Chef at Hyatt Regency Lake Tahoe, I am thrilled about the prospect of contributing to and enhancing the culinary experience at this renowned establishment,” Chef Sahid said. “What excites me most is the opportunity to showcase my passion for pastry arts in a setting as picturesque and esteemed as Lake Tahoe. I look forward to collaborating with a talented team of professionals, utilizing locally sourced ingredients to create innovative and delectable desserts that reflect the unique flavors of the region.”
Five international countries later, Chef Sahid has taken the lead of a team of eight at Hyatt Regency Lake Tahoe Resort, Spa and Casino.
The desserts are served in the Lone Eagle Grille, Sierra Café, Osteria Sierra, Cutthroat’s Saloon, Lakeside Bar and Grill, and Tahoe Provisions.
“We are thrilled to bring worldclass pastries to our guests and local community here in North Lake Tahoe,” said Pascal Dupuis, General Manager of Hyatt Regency Lake Tahoe Resort, Spa and Casino. “We are transforming our Tahoe Provisions into a gourmet bakery with an incredible menu of sweet delicacies carefully crafted by our talented Executive Pastry Chef Sahid Khan. With his extensive experience creating mouthwatering desserts around the world, we are excited to bring his incredible pastry skills to our resort.”
Chef Sahid started at the Hyatt Lake Tahoe in December 2023.
His main responsibilities include overseeing and managing all aspects of the pastry department, conceptualizing, and developing innovative pastry menus, and ensuring the highest standards of quality and taste in pastry creations.
“My primary goal is to create a memorable culinary experience for our guests through innovative and delectable pastry creations,” Chef Sahid said. “I aim to bring a fresh perspective to the dessert offerings, combining my passion for pastry arts with a dedication to quality and creativity.”
Chef Sahid and his team use locally sourced ingredients to create desserts that reflect the unique flavors of the region.
Here’s some of the new offerings.
The new dessert menu features Banoffee pie, a traditional mixture of bananas and toffee and topped with whipped cream; a pumpkin whoopie with two soft pumpkin-flavored cake-like cookies sandwiched together with a creamy filling; a sable Breton tart topped with seasonal fruits and berries; a Paris-Brest featuring choux pastry baked and piped into a ring shape with a pralinef lavored cream and sprinkled with edible 23 karat gold leaf flakes; lemon meringue tart with a buttery crust, tangy lemon filling and topped with meringue; a macaron with two almond meringue shells sandwiched together with rose-flavored berry compote and raspberry filling; a chocolate Rocher cake with a double-decker chocolate extravagance of nuts and chocolate; and other selections.
In addition, there’s a twice-baked almond croissant.
“We’ve had a very good response from the almond croissant,” Chef Sahid said. “It’s addictive.” It’s baked, cut from the center and layered with almond cream. Then it’s baked again to cook the almond cream and add crunchiness.
“I’m using the sweet from the fruit, the fructose, the purees, the fruit compote,” Chef Sahid said. “What is available naturally rather than using sugar and brown sugar. T hat’s not good for your health.”
Chef Sahid’s team did lots of experimenting before the new pastries were street ready. They tested for texture, flavor and smell.
In addition, his wife Effat Naz gave her genuine feedback.
Chef Sahid shares a timeless culinary wisdom: “If it is fresh, it will smell good,” he says with a smile. “And if it brings you joy … it’s a sure sign that the restaurant is committed to using only the freshest ingredients.”
Then he added, “The essence of happiness is intertwined with the quality of our meals.”
The pastries are made throughout the day.
“We keep the pace,” Chef Sahid said. “We try to make it as fresh as possible. We assemble things in the moment so people can get fresh.”
Hyatt Regency Lake Tahoe Resort, Spa and Casino is on the beach in North Lake Tahoe. It has a private beach with a floating pier, a year-round heated lagoonstyle pool, hot tubs, gym, indoor/outdoor meeting/event space, and an adventure program with guided activities.
This property has been recognized as Travel + Leisure’s 500 Best Hotels in the World, Travel + Leisure’s World’s Best Awards, Smart Meetings Smart Stars Awards, and U.S. News & World Report’s Best Hotel Awards.