Talib Hudda

Coming Up

French cuisine training gave Talib Hudda a working frame: discipline, precision, control. That background reads less like polish than method, with structure doing the early work before any display or flourish. In 2020–2020, Hudda worked as chef at Refer in Beijing, a role that placed him inside a fast-moving kitchen environment and kept sharpening his sense of timing, flavor, and presentation. Ownership at Old Tower moved that discipline into a more individual register. As chef/owner, Hudda now carries the rigor of French cuisine training while setting the terms of the kitchen himself, with the balance between consistency and adaptation becoming part of the work. In Beijing, where conditions can shift quickly, that combination of steadiness and responsiveness matters at the level of daily service.

Where They Are Now

At Old Tower in Beijing, China, Talib Hudda works as chef/owner. The role puts him in direct control of the kitchen’s pace, atmosphere, and direction, with responsibility extending from service rhythm to the plate. It is a position that makes authorship visible in the details rather than in any single gesture.

Career - Chef/Owner — Old Tower, Beijing - Chef — Refer, Beijing (2020) Education: French cuisine training

Signature

Talib Hudda’s signature dishes include kitumbua and Kao lao lao buckwheat noodles. The pair points to a kitchen language that can move between texture, tradition, and comfort without losing control of the frame. They carry his name through specificity: dishes defined by shape, texture, and the way they help mark the identity of Old Tower.

FAQ What is Talib Hudda's current role? Talib Hudda is Chef. Where did Talib Hudda train or study? Talib Hudda trained at French cuisine training.