i. Biography
Coming Up
French cuisine training gave Talib Hudda a classical base before he entered professional kitchens: structure, technique, and control, with no need for excess. That training shows up in work that reads as measured rather than decorative. In 2017, a kitchen appointment moved those skills out of the classroom and into service, where timing and discipline matter in real terms. By 2020, Beijing became the next test of that foundation when Hudda worked as chef at Refer in China. The role placed him inside a demanding culinary market and added an international layer to his resume. What changed there was not the core of the cooking, but the range around it: classical training carrying into a different pace, different expectations, and a broader field of reference. At Old Tower, Talib Hudda now works from that accumulated ground. The position follows a compact but clear sequence: training, first appointments, Beijing, and then leadership. Each step is visible in the next, with no break in the line.
Where They Are Now
At Old Tower, Talib Hudda’s present work sits on top of the same French training and Beijing experience that shaped his earlier appointments. The current role reads as continuity in practice, not a reset. The development is steady and legible: the kind of progression built by repeated service, not by noise.
Signature
Talib Hudda's signature dishes include kitumbua and Kao lao lao buckwheat noodles. Taken together, they point to a kitchen hand that values texture and balance, with enough specificity in the dishes themselves to mark the work as his.
Profile updated July 2026
FAQ
Asked of Talib
What is Talib Hudda's current role?
As of 2026, Talib Hudda is Chef.
