Introduction:

Adjudged as 'Chef Of The Year 2019' by Hotelier India. With over 20 years of progressive experience with Marriott International and EIH Limited (A member of The Oberoi Group) managing the provision of restaurants, weddings, MICE, and fine dining for restaurants refining the art of cooking; developing impressive menus, and preparing culinary dishes influenced by culturally diverse regions around the globe. Proven skills in building strong partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience
Full command on a wide range of grill cooking techniques, effective in producing to incorporate variety in flavors and textures
Proficient in menu planning, inventory management & maintenance of a hygienic environment in the kitchen; identifying the developmental needs of kitchen staffs
Proven skills in planning and directing food preparation and culinary activities; modifying menus or create new ones that meet quality standards
Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management

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

It all started in our parental home. My mother is a great cook. As a child, I have learned many culinary techniques from her. I used to spend a lot of time in the kitchen with her. She would prepare everything from jams to sauces to desserts. As far as my memory goes, we never bought any packaged products like propriety ketchup or pickles for our house. Everything was homemade. 

My dad would ensure all the spices are grounded in his supervision. There was a huge emphasis on local produce and seasonal produce. 

I started to develop an interest in culinary and I decided to pursue hotel management. I spent three years in the Institute of hotel management (Mumbai) and subsequently joined a five-star luxury property. Since then, there has been no looking back. Now, here I am with the JW Marriott Pune heading the culinary operations as Executive Chef. 

Editor: What are your earliest memories of the kitchens you worked in

The kitchen was very tough when I started as a culinary associate. It used to be very long hours and a lot of time used to go only doing pre-preparation. Recipe sharing was not the culture and there was very low access to computers. But the motto always used to be – ‘If pressure will not kill you, it would make you stronger to manage higher pressures’ 

Editor: A dish your patrons/guest love

 The list is long but to name a few – Gawalmandi ki Nihari from Paasha, Pumpkin Ravioli, and Tiramisu from Alto Vino, Butter Chicken from Spice kitchen, Chocolate Feuillant from Pune Baking company 

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

It would be Lobster Thermidor but due to the lack of good availability of Lobsters at my current location, I am unable to put the same in the menu. 

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

Becoming a successful chef is not an easy task. It requires a lot of perseverance and dedication in the first place. 

‘Knowledge is Power’ – This is the key to becoming a successful chef.

It requires a lot of practice of the culinary skills to become a good chef 

Travel and exploring new places is also very vital for becoming a good chef. It definitely enhances one’s horizon 

Being aware of the new food trends in the market is also very critical. 

Focus on the basics and authenticity of the cuisine is very important to be a successful chef 

Editor: What advice would you give to a young culinary student?

There are no shortcuts in the culinary world. One has to spend time enhancing practical skills along with theoretical inputs to be able to grow as a good culinary professional. 

Editor: What instruments/ equipment/devices you cannot imagine working without?

 A good knife is necessary. Next important for me is an appropriate cooking pan like brass or copper pots. Last but not least is a whisk. 

Editor: Your favourite ingredient is…

It is Black pepper followed by Basil. They both work as great immunity boosters and add such great fragrance and flavour to dishes which is unimaginable 

Editor: Name chefs, you find amazing or chefs work you admire

Chef Marco Pierre white

Chef Jimmy Oliver 

Editor: What books should every chef read?

I would recommend Larousse Gastronomy and Book of ingredients