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

Having grown up in the busy metropolis of Mumbai city, I developed my interest in food and cuisine during our childhood summer holidays in Mangalore, where I curiously watched my family’s bakery business, specializing in plum cakes, especially during Christmas. That’s where it ignited a fire in my belly and took a decision to follow the same. Soon after school, rather than finishing my BSC, I decided to enroll myself in the Institute of Hotel Management, Mumbai, and joined a leading luxury chain of hotels for a few years, and here I am today, with Sofitel Mumbai BKC.

 What are your earliest memories of the kitchens you worked in? 

In the early days of my career, I was more inclined towards bakery operations, owing to my family business. But when I joined Taj Mahal Palace in Mumbai, I got an opportunity to learn Indian cooking. I started as a Phulka boy at their Indian specialty restaurant - Masala Kraft. In those days, they had the concept of a Chefs open table, as a Phulka boy, I used to take my trolley and make fresh Phulka’s on a griddle from home-ground wheat, living in front of the guest table. The guests used to love this experience and enjoyed the fresh Phulka’s and that’s one experience and memory I will never forget from my early days, as it was one-of-a-kind for that time.

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

Apart from one’s genuine love for food and hard work, constant innovation and fierce passion in your DNA are the key ingredients to becoming a successful Chef. Even the sharpest knife needs to be honed to maintain its condition so staying updated with market trends is a must to curate unique experiences for the guests, especially Gen Z travelers, who are willing to pay for quality and luxury and enjoy memorable experiences. Hence, constant learning and upgrading are a must. 

 What is your day like as a Culinary Director? 

As a Chef, you will typically work long hours. So, my day at Sofitel Mumbai BKC starts with breakfast service, ensuring the food quality as it not only has to taste good but also looks aesthetically pleasing and has healthy options included. Also, I love cutting a croissant into two, which we bake in-house at the coffee shop, followed by a sampling of the chutney in our south Indian spread, which is an imp part of the breakfast buffet. I like to ensure that guests who come at the start of our breakfast from 7 am and who comes at the end of our buffet around 10.30 am, should enjoy the same high quality and quantity at the buffet. I also like to go around the tables and interact with guests, learn about their experiences and take feedback if they have any. Post that I attend the morning meeting with HODs, where we learn about VIP arrivals and plan amenities to curate a special experience. After the HOD meeting, I conduct my briefing with the Sous Chef and the culinary team where tasks will be assigned to each chef and team member, taking stock, plate presentations, and prepping seasonal menus. This meeting also includes a quick review of the previous day where areas of improvement are identified. 

I often try to follow my lunch schedule which is 2.30 pm, but considering my tight day, that is rarely followed. Post lunch, if there is an upcoming event at the banquet, I like to go through the menu design and ensure there is seamless execution at the time of the event. In the evening time, I usually like to focus on the inventory, purchase of products, team meetings, and product development, and ensuring that all our outlets are set for dinner service.

Most of the time, my work ends by 9 pm but if there are banquet events, it is not unusual to return home at midnight. While I ensure our guests enjoy their experience, we Chef do miss out on our family dinners. So, when I get my day off, I love spending time with my family. Each year, I keep a separate budget and visit my fav restaurants around the world that are in news. 

What advice would you give to a young culinary student? 

Things take time, there are no shortcuts in life, be patient to climb up the ladder and know the nuances of this profession, and most importantly own your skills.

What instruments/ equipment/devices you cannot imagine working without? – 

Apart from my Chef’s kit, a good camera phone is a must in this digital age. With social media allowing us to share content 24/7, I like to exhibit pictures of new recipes, ingredients, and all edible elements curated at our hotel.

Your favorite ingredient is

When someone mentions winter, one might think of woolen clothes. I think of Indian veggies, gajar-ka-halwa, the fresh green peas, berries, and fruits that are best produced during the winter season. Also, I love the festive season as we have Diwali and Christmas during that time, there is so much to plan and cook, and I really enjoy the festive fervor. 

A dish your patrons/guests love – 

Pindi Chole, Tomato Burrata, Risotto, and in desserts Tiramisu and Panna cotta.

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

Strawberry Panna cotta

Name chefs you find amazing or chef's work you admire 

For the longest time it has been Daniel Hum and Gordon Ramsey as back in 2009, I got a chance to collaborate with him for a tv series at Taj Mahal Mumbai. I also got an opportunity to meet British Celebrity Chef and food writer, Heston Blumenthal during my stint with JW Marriott Sahar Mumbai.

What books should every chef read?

“Larousse Gastronomique” which is majorly about French cuisine and also “Prashad” which is an ultimate guide to Indian cooking.