How did it all start? Share your culinary journey with us.

My passion for becoming a pastry chef goes way back to my childhood, watching my mother bake amazing cakes. Once I finished my 12th grade, I was dead set on this career path. The turning point was when I got to do my training at The Oberoi New Delhi, and let me tell you, seeing their patisserie was like seeing a dream come true.

What are your earliest memories of the kitchens you worked in?

My first job there was at The Oberoi Sukhvilas, but to be honest, I was a bit disappointed that I wasn't put in the bakery and pastry section. But my chef said something that stuck with me, about not being a "handicapped chef" and the importance of learning across different areas. It didn't make sense at the time, but it turned out to be a blessing in disguise. Then came the chance to be a part of the reopening of The Oberoi New Delhi, and from there, I got into the Oberoi Centre for Learning and Development (OCLD) where I got to really dive into baking and pastry.

I vividly remember my early days in the kitchen during the pre-opening of the resort. It was a whirlwind of excitement and challenges. We dived into new menu trials, set up the kitchen from scratch, and team bonding. Those days were not just about work; they were about making new friends, discovering the intricate workings behind the scenes in the heart of the house. It was a time of both immense fun and invaluable learning, where every moment felt like an adventure.

A dish your patrons/guest love

I remember a special moment during my time at one of The Oberoi hotels. A guest had a penchant for plum pudding, which led me to craft a unique twist on the classic. I decided to complement the pudding with our home churned vanilla bean ice cream, drizzled with a warm brown butter caramel brandy sauce. To my surprise and delight, this guest, during her three-night stay, couldn't get enough of this dessert, and ordered it every single night. It was a joy to witness such an appreciation for a dish I had the pleasure of personalizing.

A dish that you love but do not have on your menu

A dish I hold dear, though absent from my current menu, is the Bailey's Tiramisu. Infusing a touch of Bailey's into the classic Tiramisu truly elevates its flavors to an exceptional level. The addition of Bailey's brings a delightful twist that transforms the traditional dessert into a rich, flavorful experience.

What according to you does it take to become a successful chef?

Becoming a successful chef requires a blend of dedication, continuous learning, creativity, and resilience. Mastering culinary skills, being adaptable to change, fostering creativity in recipes, and having a deep passion for the craft are fundamental. It's also about developing leadership qualities, excellent time management, and the ability to work well under pressure. Successful chefs often emphasize consistency and a commitment to innovation while staying open to learning from experiences and mentors. The devil is always in the details.

What advice would you give to a young culinary student?

Embrace learning, practice consistently, stay curious, build resilience, and seek mentorship to excel in the culinary world. 

If food could talk, which dish in your menu would have the most interesting story to tell?

If our dishes could share tales, the "Petit Antoine" would narrate a fascinating story of its creation. With its decadent blend of textures - the tantalizing crunch, the velvety ganache, and the delicate hazelnut flavour - this dessert embodies a unique journey of flavor exploration and culinary innovation. Its tale would speak of meticulous crafting, artistic finesse, and the pursuit of an extraordinary sensory experience.

If you were a vegetable, which one would you be, and why?

If I were a vegetable, I'd choose to be a potato. Its versatility is astounding! Whether fried into golden crispy fries, whipped into heavenly mashed potatoes, or elegantly transformed into fondant potatoes, the potato adapts to diverse tastes and cooking styles, allowing for both decadence and comfort in various culinary creations.

Can you describe a bizarre food trend or fad that you've observed or experienced throughout your culinary career?

In the ever-evolving landscape of culinary trends, one peculiar phenomenon I've noticed is the inclination to overload a plate with numerous components, sometimes overshadowing the essence of the main dish. This trend tends to incorporate an excessive number of elements, which, while visually impressive, can overshadow or distract from the focal point of the dish. The challenge lies in finding the delicate balance between creative presentation and ensuring that each component harmonizes with, rather than overpowers, the star of the show - the main dish.