His passion for food started at home watching his Mom and Dad prepare meals. He would explore in the kitchen putting together pretty much whatever he could imagine, fostering the possibilities of his ambition. He says “I can remember my friends asking me what did my parents cook and could they come over and eat, that’s how good the food really was.”


Chef Khalid comes from a family of artists starting his Mom, Dad and all his siblings. He was formerly educated at Virginia College in the Cullinard Culinary Arts Program & Hospitality Management at University of Alabama at Birmingham, where he obtained a solid and detailed knowledge of food management and administrative hospitality.


During his career, Chef Khalid worked with some of the best Chefs in the southeast, such as Chef Mary Grace of Village Tavern, Chef Frank Stitt of Bottega and Highland, while attaining the experience of working in the New York environment for the last ten years with Ed Cotton of Plein Sud, Marcus Samuelsson Group at Red Rooster, Chef Hung Huynh EMM Group at Catch in one of New York’s most high volume dining locations Meatpacking District as well as Chef Juan Carlos Ortega at Blue Fin Time Square as a part of BR Guest Hospitality Group.