Founder & President of the Chefs’ Association of Pakistan, Ahmad Shafiq, has underlined the growing importance of Pakistani cuisine in international gastronomy, calling it one of Pakistan’s most powerful yet underutilized global assets.

“Pakistani cuisine matters because it has the depth, diversity, and authenticity the world is looking for today,” Ahmad Shafiq said.

He explained that Pakistani food represents a rare convergence of ancient trade routes, royal culinary traditions, regional agriculture, and centuries-old cooking techniques. From the spice profiles of Punjab and Sindh to the slow-cooked traditions of Khyber Pakhtunkhwa, Balochistan, Gilgit-Baltistan, and coastal cuisines, Pakistan holds one of the most diverse and layered food identities in Asia.

Ahmad Shafiq stressed that the international culinary world is increasingly valuing cuisines that are authentic, sustainable, and deeply rooted in culture. “Global gastronomy is no longer only about fine dining. It is about origin, narrative, and experience. Pakistani cuisine fits naturally into this evolution,” he noted.

He added that elevating Pakistani cuisine internationally is not only a cultural mission but an economic strategy. A strong global presence of Pakistani food can drive culinary tourism, restaurant entrepreneurship, food exports, chef mobility, and international collaborations.

“Every time Pakistani cuisine is professionally presented abroad, it creates impressions that go far beyond the dining table. It builds Pakistan’s image, opens economic doors, and gives our youth an international industry to belong to,” he said.

According to Ahmad Shafiq, structured promotion is essential. He emphasized the need for culinary documentation, chef development, international festivals, academic research, and global partnerships to secure Pakistan’s place within world gastronomy.

“If we position Pakistani cuisine correctly, it will not compete, it will contribute. It will add new dimensions to international gastronomy and offer the world flavors it has never truly discovered,” he concluded.

Through sustained national efforts, he believes Pakistani cuisine can emerge as a recognized global culinary identity, representing Pakistan with pride, professionalism, and cultural depth.