Introduction

Chef Aditya Jamini has worked in various leadership roles and most recently being Head of Hospitality, Delhi International Airport Limited.
He is a versatile Chef and well-rounded hospitality professional. An IHM Bhopal alumni, he started his career with Taj Hotels as a Management Trainee and had consistently passionate about Indian, Mediterranean, and Italian cuisine; he progressed very fast at Taj Hotels from Chef de Partie to Sous Chef. He managed state banquets for dignitaries from George Bush to Prime Minister's house. After a decade, he moved to The Park Hotel, Parliament Street, Delhi, and soon joined Crowne Plaza, New Delhi, an upscale hotel brand of the InterContinental Hotel Group (IHG) as Pre-opening Executive Chef and progressed to Director Food & Beverage operation. One of his significant accomplishments has been Spice Art, an Indian specialty restaurant, which bagged the Times Food Award in the 'Noteworthy Newcomer' category within a few months of opening.

The restaurant has won the 'Best North Indian' restaurant in Delhi for 4 years in a row at the Times Food Award. With over 23 years of experience, he has been instrumental in establishing big F&B operations and culinary innovations. He has innovated award-winning dishes like Rabri Souffle, Kali Gajar Ka Halwa, Tawa Till Asparagus. Chef Aditya is a certified lead auditor, FSMS. Chef Aditya has been conferred with ' Chef of the Year', 2014 by the Association of Hospitality Professionals and got featured by Maryam Reshii, in her book - 'Celebrated Chefs of India'. Chef Aditya enjoys a stellar reputation in the industry and is one of the most sought-after mentors amongst universities.

Chef Aditya has hosted Food shows on Travel XP, NDTV GoodTimes and has recently launched a Food Show 'Wah Wah Kya Swad Hai' on his YouTube Channel.

Do check out his youtube on the link below
https://www.youtube.com/channel/UC3vQAjaPTAQrmsZ5ctNUjsA

Editor: Tell us about your journey?  How did it all start?

The journey started with a change in the plan after school where I was preparing to join a conventional professional course to become a doctor but  If I look back it was like destiny had plans for you and the door which opened was to pursue Hotel Management and then the decision to be in Chef whites as it gave me an opportunity to be creative. Maybe, it was interesting to understand the profession as more than just cooking food.  I joined the Taj Group of Hotels as a management Trainee in the year 1997 and learnt the various aspects of different cuisines and Kitchen management, spent almost 10 years at The Taj Palace New Delhi.

Then came opportunities to open a Standalone restaurant for FTv ( F Bar - 2007) and heading Kitchen operations for The Park New Delhi ( 2008-2010). There was great learning in these years which helped me to establish hotel kitchens for Food and Beverage focussed operations for IHG at the pre-opening of Crowne Plaza New Delhi Rohini as the Executive Chef (2010). The professional growth happened with a change in role to Director F&B in the coming years. Then in 2019 was chosen to lead operations for Radisson Dwarka as the Executive Assistant Manager and subsequently leading the operations as the functional leader of the Hotel.

 As I mentioned earlier, destiny has plans for every individual, so due to a personal family requirement, I had to take a break after these 22 years of active Hoteliering. There were many milestones in this journey, few to mention, serving dignitaries like U.S Presidents - George Bush, Bill Clinton, Hillary Clinton, many other Heads of States and India's Whos who. Awarded as Chef of the Year in 2014. Recognition for my creation 'Spice Art' as the Best North Indian Restaurant in Delhi for 4 years in a row and featured amongst the  'Celebrated Chefs of India'. Active involvement in Food safety Management as a certified Lead Auditor for Food Safety as per ISO 22000 FSMS.

Editor: From hotels to aviation/service to consulting.  What's the same and what you had to learn to do differently?

Then the Next phase started with joining Delhi International Airport as the Head of Hospitality for one of the busiest airports, IGIA - New Delhi. This was a different aspect of hospitality with big volume operations and revenues of around INR 2 crores in a single day. This gave another dimension to my learning in skills and leadership. 

The operations were closely similar with aspects of constraints due to Airport security and service levels. The concessionaire management at the airport at different terminals ensure error-free performance and ensure commercial success.

With all this experience in my kitty, I started to share my knowledge and skills with Food business operators. This was shaped into a formal collaboration, with another Stalwart of Industry, Mr Deepta Gupta, and a team  of highly experienced and competent professionals with deep knowledge of Food Business operations - EGREMONTZ BUSINESS SOLUTIONS ( www.egremontz.com)

Specialized in Conceptualizing and designing, Plant set up for Indian snacks and sweets, Process automation, Indian sweets & Street food Retail outlets, Base kitchen operations, Restaurant or café operations, Hotel operations……. just anything which makes you think about food.

Editor: Love the kitchen more or the management side of things?  What did you like to cook when you did cook for guests?

  A Chef always remains a Chef at heart and preparing food always gives me satisfaction and an opportunity to showcase my thoughts and skills on a plate as an artist. As you grow in your career as a chef management is an inherent capability you need to develop and Planning, organising and controlling skills are also important in a kitchen operation.

I have specialised in European and Mediterranean cuisine in my initial years but developed an affinity for traditional Indian food, street foods of India for which I did a good amount of travel and research, and explored a wide range of Traditional Indian sweets.

I always wanted to create a wow factor when I prepared food, so it was about creating sweet memories and experiences with offerings like a Rabri fountain for lavish banquets or innovative desserts Kali Gajar Ka Halwa or Lehsun ki kheer. Improvised versions of Street food with the creation of 'Ghewar ki Chaat' or a smoked pizza with active coal always gave me pleasure.

Editor: What do you see are irrevocable changes due to the pandemic?  What does the new landscape look like?

Pandemic has completely changed the paradigm for Hospitality and Aviation sectors. The Hygiene and practices to ensure the safety of all stakeholders will be important and strict adherence is nonnegotiable. The change in the way operations have evolved in the past year is going to be strengthened with management commitment.  

The new phase which the Hospitality industry foresees is a slow process of normalization. The standalone Food and Beverage outlets should be able to make a faster comeback with hotels improving commercial operations in due course due to the restrictions. 

The landscape has seen new intervention with the growth of the food delivery market, DIY kits as some options which have developed.

Editor:  What does your personal growth look like in the coming decade?  What should we expect from Aditya?

It is a journey where I am choosing the options to learn and grow professionally and personally, faith keeps me going. After years of learning, I would like to Showcase traditional Indian food on a global platform by leveraging my culinary expertise. 

The pathway is to provide professional guidance for all the functions of Food business operations whether you have a vision of starting a new venture or want to restructure and upscale your Food offering, Processes, or competence.

 Further, assist new entrepreneurs in this field to establish a successful food business operation.