He is an alumnus of Le Cordon Blue, Sydney. Mohib brings to his work a passion for avant-garde cuisine. He worked in Sydney and Northern Queensland for about 6 years. While in Australia, he did stints at Urbane (2 Hat Restaurant) under Chef Kym Machin, Chefs on Moreton Bay under a Michelin Pedigree Chef Brian Grunewald, and under award-winning Chef Kenny McHardy at Great Barrier Reef. He also taught at IHM-A, Aurangabad, Le Cordon Bleu, Gurgaon and Ecole Hoteliere at Lavasa.
He has always believed that learning about food and cooking is a lifelong process.