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

I believe it was predestined, I got my NCHM-CT entrance exam form submitted just before the evening of the last date of submission. Can you believe it? last day of submission? I never thought of being a chef or being in the hospitality industry. I come from a small town where people only want to be an engineer, doctor, or be in civil services. My family wanted me to secure a good position in the government sector but I had something else in my mind. However, I wanted to be an entrepreneur or to be in the aviation industry. After graduating in Hotel Management from IHM-Ahmedabad, I headed to Dubai and started working as a commis chef in a restaurant named “261” operated under Troon Golf, Dubai sports city. It was the place where I got trained & cleared the basics under the guidance and supervision of some good chefs. I was given every opportunity to groom myself as a better chef. Worked there for 3 years, then moved to Abu Dhabi to a very well renowned Italian restaurant called “Cipriani”. I was fortunate enough to be part of several pre-openings & worked for The Oberoi hotels & resorts & Caesar’s Entertainment Dubai.

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

Each day comes with new energy & learning. Starting my first day in a commercial kitchen, I was encouraged to be part of the meat grill section where I learned & cooked a variety of steaks, fishes & poultry. My Exe. Chef Akhilesh Singh strongly believed in me & given me the opportunity to work in one of the most high-priced sections. It was an amazing experience. Working with Chef Vishal Khulbe (ex-chef at El Bulli) at the Oberoi hotels & resorts Al Zorah led me to understand more about molecular gastronomy. I was lucky enough to be part of the culinary team to cook for many celebrities like Sachin Tendulkar, Brian Lara, Kapil dev, Sunil Gawasker, Leander Paes, Ernie Els, Arjun Atwal & many more. To cook for His Highness Khalifa bin Zayed Al Nahyan, the president of the United Arab Emirates & the Ruler of Abu Dhabi was a rewarding moment for me. 

Editor: A dish your patrons/guest love.

Pan-seared Hokkaido scallops with sunchoke puree, apple beurre blanc, peach & celery crunch, and trout roe.

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

Chillean Sea-bass alla carlina. 

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

“Success doesn’t just find you, you have to go out and get it”. Being a chef requires a lot of hard work and determination. You will need to be open to constant learning.  Having a deep-rooted passion for food is essential to become a successful chef and one must have a real desire to be the person who makes other people’s dining experiences special.

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

 ‘Never give up & continue to grow’ Patience is a must if you want to stick to your career. You are going to make hundreds of mistakes but just learn from them. Sometimes we are tested not to show our weaknesses but to discover our strengths. Celebrate your small win, it will help you to stay motivated through your journey.

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

A sharp knife and vita-prep are essential equipment.

Editor: Your favorite ingredient is…

I find garlic as a versatile ingredient. Its intense and unique flavor makes it a mainstay of cuisines around the world.

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

Chef Rasmus Kofoed, Chef Jose Niland

Editor: What books should every chef read?

‘The Whole Fish’ If you love cooking fish, this book will be a revelation. An inspiring read.