"If I could become an Executive chef after 12 years of starting as a dishwasher, anything is possible. Most important, LOVE WHAT YOU DO!" - Chef Jerson Fernandes

“Was awarded the Star chef of the year 2019 by Indian Federation of culinary association (IFCA) in Oct 2019 and the Best Executive Chef of India by the Food bloggers and critics association of India (FBCAI) in Jun 2019.”

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

It all started when I was a little kid and realized nothing pleases me more than good food. Started my career as a dish washer even before I joined IHM-Hyderabad and topped all 3 years. Was selected as a Kitchen Management trainee with the French company –Accor hotels at their flagship property Novotel Hyderabad and convention Centre and there has been no looking back ever since. It took me 12 long years to rise from the ranks of a dish washer to an Executive chef.

I have worked with brands such as the Taj, Accor-Novotel, Marriott-Ritz Carlton, los Angeles based Berggruen and now with Novotel Dona Sylvia heading the Culinary brigade.

What are your earliest memories of your kitchen you worked in?

It was at the Taj Lands End-Bandra where I did my industrial training. I was fortunate to work under some of the finest chefs of the country in the state of the art kitchens of its time. I was extremely good at live stations, guests interactions and handling the Omelette stations for busy breakfast mornings.

I was always interested in the cold kitchens and learnt the art of fruit and vegetable carving at that phase of my career. I used to wait back after duty hours only to practice carvings in the carving room of the galley.

A dish your patrons/guest love?

I became the first chef to start a full-fledged vegan bar in Goa where the food is carefully paired with Vegan drinks using organic and homegrown produce. Amalia our Vegan lobby lounge bar at Novotel Dona Sylvia has an array of signature dishes such as the Vegan Seekh kebabs, Vegan mac and cheese and the Vegan Buddha bowl which go superbly well with the Vegan patolio colada and the Amalia lettuce spray to name a few.

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

Pappardelle duck ragu with porcini mushrooms and parmesan cheese crisps - a dish which is a meal by itself. So nutritious and packed with flavours and textures. Unique as its all about the technique and flavours. The pasta has to be fresh and homemade to taste best and marry with the ragu sauce.

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

It takes many unsuccessful years to become a successful chef. In this industry, success doesn’t come instantly, you have to be patient, passionate and hard-working. You have to sacrifice a lot including your family time and maintaining work-life balance is of the essence. Travel, explore, experiment and marketing yourself are the latest 4 favourite mantras of mine I suggest to be successful, in this digital and social media powered world.

What advice would you give to a young culinary student?

Build a strong foundation with your basics, explore places, eat at different places/cuisines, read and browse to stay updated and connected with the latest trends. Invest in latest tools and equipment’s that would help you grow and innovate as a chef. Be creative and innovative always and finally never ever give up.

If I could become an Executive chef after 12 years of starting as a dishwasher, anything is possible. Most important, LOVE WHAT YOU DO!

What instruments/ equipment’s/ devices you cannot imagine working without?

A sharp knife and a tasting spoon- my companion in the kitchen.

Your favourite ingredient?

Mushrooms- easy to handle yet delicate, easy to use yet expensive, packed with flavours yet easy to cook and also very nutritious.

Name chefs, you find amazing or chefs work you admire?

Chef Vineet Bhatia, Chef Marco Pierre White and Chef Gordon Ramsey.

What books should every chef read?

The theory of cookery by Mrs Thangam Philip, Chef Gordon Ramsey’s passion for flavor, Prashad by Jiggs Kalra and white heat by Chef Marco Pierre White.