Exclusive Interview | Chef Mrinmoy Pal, Director, Chef Studio by Chef Moy and Runa

/
“once anybody starts loving his/her job definitely it will reward back”
— Chef Pal
Mrinmoy PalDirectorChef Studio by Chefmoy and Runa

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

Having grown up the place called “rice bowl” in Bengal, I wanted to be Principle Agriculture Officer however my destiny took me to Hospitality industry once I joined in Hotel Management College in Kolkata and been in 21 years. Started with Oberoi Group of Hotel and gradually moved to many others such as Taj Group of hotel, Shangri-la, Hyatt,Radisson and Accor Group of Hotel .So working in many cities and ultimately my journey was fruitful in 2017 when I was awarded “CHEF OF THE YEAR-INDIA” by Hotelier India, Outstanding Chef of the Year Runners up- In Mumbai by Exito.

What are your earliest memories
It has been many however the onw when I met Cricketer Sanjay Manjreker for his food issue and gradually became very close friend.

A dish your patrons/guest love

It is many however Chicken Permigiana from Western and home ground spiced Kolkata tawa machli from Indian cuisine.

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

Foiegras

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

Nothing as such..once anybody starts loving his/her job definitely it will reward back but of course there has to be few good teachers who inspires, teach and motivate.I was fortunate enough to have all those. So love, passion, hard work..every thing so go side by side, there is not shortcut.

What advice would you give to a young culinary student?

It is professional industry, so once you are in a pool just swim ,there will be path to succed.Ofcouse enjoy your trade.

Your favourite ingredient is…

Salt

Name chefs, you find amazing or chefs work you admire

Chef Steven,Chef Vincent,Dinesh Rawat,Jean Christophie,Chef Selvaraju,Chef Walter,Chef Aramando Basi,Chef Luigi,Chef Joshi, Chef Sen.

What books should every chef read?

Complete Italian food- Chef Carluccio,Veietnamise- Luke Nguyen,Indian- Shenzan and Rafe, Chocolarte, Professional chef by CIA

Featured
Rana Gomes.jpg
Exclusive Interview | Chef Rana Dominic Gomes, Area Chef South, Royal Orchid Hotels
A good chef doesn't have to be a popular celebrity, even a small south Indian café chef prepares delicious dishes which people stand in a queue to get hands-on, I feel is successful in a way of its own.
Chef Tarang Bhargava.jpeg
Exclusive Interview | Chef Tarang Bhargava, Executive Chef at The Residence Dhigurah, Maldives
If I were to transform into a vegetable, the choice would be clear: I would be broccoli. Not only is broccoli one of the most nutritious and versatile vegetables, but it also embodies a unique blend of resilience and adaptability that mirrors my own traits.
Jaskaran.jpg
Exclusive Interview | Jaskaran Gujral, Director Of Culinary, Radisson Blu Resort Goa

To become a successful chef, you need:

Passion: A burning love for food that keeps you up at night dreaming of your next dish.

Mad Skills: You’ve got to slice, dice, and sauté like a wizard with a spatula.

Creative Spark: The ability to turn ordinary ingredients into culinary magic.

Obsessive Attention to Detail: Because every grain of salt and garnish matters.

Kitchen Kung Fu: Leading your team with the finesse of a maestro conducting a symphony.

Flexibility: Rolling with the punches when the soufflé sinks or the orders pile up.

Business Savvy: Balancing the books while balancing flavors.

Forever a Student: Embracing lifelong learning, because the food world never stops evolving.