Faraz began studying architecture and history at University but left to pursue his real passion in pastry.
Heavily influenced by his time working under renowned pastry chef Claude Lamarche at The Arts Club in Mayfair, he went on to work at a series of five-star hotels and Michelin star restaurants. These included some of Londons most iconic establishments such as Hakkasan, The Langham and The Lanesborough.
Faraz later ran the pastry departments at Michelin starred restaurants Gravetye Manor in East Sussex and Sorrel set in the Surrey hills.
Splitting his time between growing up in London and visiting his grandparents in the landlocked Deccani city of Hyderabad, Faraz's palate is as accustomed to East London's Pie and Mash as it is Baghare Baingan from the Nizam's Royal Court.
Faraz's passion for chocolate, perfectionism and sustainability inspired him to open this most unique and individual micro subscription box, Society 237.