Exclusive Interview | Kalpesh Kature, Executive Chef, Renaissance Hotel Ahmedabad
/“We are willing to go to great lengths to satisfy the unique, and sometimes unusual, culinary preferences of our patrons, thus ensuring that their dining experiences are truly memorable.”
How did it all start? Share your culinary journey with us
My culinary journey has been enriched by more than 14 years of valuable experience, during which I’ve had the privilege of working with prestigious hotel brands, including Accor, Marriott, and several Indian hotel brands.
Throughout this time, I’ve had the honor of being a part of various pre-opening hotel teams across India.
What are your earliest memories of the kitchens you worked in
I embarked on my culinary journey with humble tasks like peeling onions, de-shelling prawns, and cracking eggs. I was also in charge of preparing fresh juice for breakfast sessions every day. In the absence of a chef, I even manned the egg station, waffle, and pancake station, providing me with the opportunity to directly engage with our esteemed guests.
A dish your patrons/guests love
As a culinary artist, I don’t have a single favorite dish that I consistently recreate for my guests. Instead, my creations are in a constant state of evolution. However, I have a special affinity for Maharashtrian cuisine, which I am particularly passionate about. I take great pride in my creations and approach each dish with meticulous precision and creativity. My relentless pursuit of excellence motivates me to revisit and refine my creations months later with fresh eyes, continually pushing them to new levels of perfection.
What according to you does it take to become a successful chef?
Becoming a successful chef is a career-long journey marked by constant reinvention. There is always a higher level of perfection to attain. In my perspective, teamwork is paramount. My primary mantra for success is to enjoy, involve, initiate, and innovate. Passion is a driving force, and continuous learning and skill refinement are essential. Staying updated with current trends is also crucial for staying competitive in the culinary world.
What advice would you give to a young culinary student?
I would offer the following advice to a young culinary student: Believe in yourself and your passion, work diligently, exhibit resilience, and practice patience. Success in the kitchen requires a combination of these traits, and with time, everything will fall into place.
Have you ever had any funny or bizarre requests from guests that you managed to fulfill?
The food-related requests highlight the creativity and flexibility of a chef. There have been multiple instances in my career where I successfully fulfilled peculiar requests from guests. We are willing to go to great lengths to satisfy the unique, and sometimes unusual, culinary preferences of our patrons, thus ensuring that their dining experiences are truly memorable.
Have you ever encountered any culinary superstitions or quirky traditions in the kitchen?
In the kitchen, I have encountered a unique culinary tradition that could be seen as a bit superstitious. Whenever I work on a recipe that has proven to be foolproof and consistently perfect, I ensure that it is prepared in the exact same manner each time. This involves using the same measuring tools, purchasing the same brand of ingredients, and meticulously following each step as if creating a photocopy to ensure we achieve the same flawless result every time. I am exceptionally protective and superstitious when it comes to these particular recipes.
What does an Executive Chef expect from a good Hotel General Manager?
As an Executive Chef, my expectations from a Hotel General Manager are for them to be a supportive and communicative leader who recognizes the significance of culinary excellence. I anticipate their collaboration in working towards the hotel’s goals while fostering a positive and innovative kitchen environment.
