One fine meal: Chef Tarun Sibal talks about the future of restaurants and the culinary industry after the lockdown

Key Take Away

With 18 years of experience behind him, Tarun is a product specialist with core competence in the food and beverage category, across production, operations, formats, food heritage, and food and liquid culture.  

Tell us about your culinary journey?

I started my culinary journey in the year 2000 at IHM Pusa Delhi. The three major milestones of the first phase of my professional life were being an Industrial trainee at the Oberoi, a Management trainee with the Habitat World, and a Sous Chef in 2006.

Finally, 2019 saw the birth of “TITLIE” Culinary Bar in Vagator Goa, based on collaborative cuisine and my most prestigious product so far, TitlIe opened to packed houses and got unprecedented love from the audience. 

How have you managed your restaurants during the lockdown? What has happened to the restaurant industry as a whole?

The first step for us was to safeguard the interest of our employees and staff members.

What were some of your culinary initiatives during the lockdown?

​​We started a massive training drive for almost 100 of our staff members and food handlers covering Hygiene and Safety protocols

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