Exclusive Interview | Dinesh Pai, Pastry Chef at Four Seasons Hotel Mumbai
/“Whatever is dished out of my kitchen should reflect that it’s made with love.”
How did it all start? Share your culinary journey with us
I was always passionate about working in Luxury hotels and working as a Chef. My father & I would cook lunch on Saturdays and Sundays. We dint have much Culinary tv shows at that time, but what I can recollect was magazines showcasing charismatic and vibrant colours.
I used to work part-time as casual while studying at my hotel school in IHM Mumbai to keep up paying fees. So I had a fair idea about the industry.
After completing my studies they offered me a job at Grand Hyatt Mumbai as an employee. I was working as a baker doing night shift baking bread, croissant and morning bakeries.
Then I joined Four Seasons Mumbai pre-opening and then down the line I was transferred to many Four Seasons brands in the Maldives.
What are your earliest memories of the kitchens you worked in
I started with my hotel school IHM Mumbai where I learned skills and had a passion for baking.
My work schedule at Grand Hyatt Mumbai was majorly night shift and long hours. I learned hard way, but trust me it was the right way. I got my basic right and still pass this to my team today.
A dish your patrons/guest love
Florentine’, croissant and chocolate mud cake. Simple dishes are more liked by the guest.
An authentic dessert is more appreciated today.
A dish that you love but do not have on your menu
Baked Alaska - A meringue-based dessert with ice cream flavoured liquor. I use fresh strawberry for my dessert.
What according to you does it take to become a successful chef?
It takes passion, hard -work and determination to be a chef.
Whatever is dished out of my kitchen should reflect that it’s made with love. Amenities are the major focus today for guest. A pastry chef can definitely play an important role to bring any special occasion memorable with wonders.
What advice would you give to a young culinary student?
To be productive, passionate and be happy with what you do. Today young students are no longer working for basic class, while we have many different job options and new opportunities around today. I have one thing to say - Choose good leader, good brand, spend time learning and most importantly give your best until your last day and always be open for new ideas and better opportunities. Have patience, don’t just work and run for positions.
What instruments/ equipment/devices you cannot imagine working without?
My Matefer nozzle set, Kitchen aid mixer and my small bread knife.
Your favourite ingredient is…
I love working with chocolate. I also love healthy and fruity tasting flavour
Name chefs, you find amazing or chefs work you admire
I am very active on Instagram. I follow Mathieu Dierinck, Gregory Doyen, Cedric Grolet and many more...
What books should every chef read?
The baking bible.Bread - a baker’s book of techniques and recipes.
Advance bread and Pastry.
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