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. ”
What advice would you give to a young culinary student?
To a young culinary student, I’d say: Stay Curious: Always be willing to learn and try new things. The culinary world is vast, so explore different cuisines and techniques. Practice, Practice, Practice: Mastery comes with repetition. Don’t be afraid to make mistakes—they’re your best teachers. Respect Ingredients: Understand and appreciate the ingredients you work with. Fresh, high-quality ingredients can make all the difference.
Be Humble: The kitchen is a team environment. Listen to your mentors and peers, and never stop improving. Build Your Network: Connect with chefs, foodies, and other professionals. Relationships in the industry can open doors and provide valuable support. Stay Resilient: The culinary world can be tough and demanding. Stay passionate, keep your cool under pressure, and push through challenges. Have Fun: Cooking is an art. Enjoy the creative process and let your personality shine through your dishes.
A dish your patrons/guest love?
One of the standout dishes that my patrons absolutely adore is Mushroom Chai. It’s a whimsical and flavorful twist that never fails to surprise and delight. Another crowd favorite is Aloo Tikki 2.0, a modern take on a classic dish, packed with bold flavors and textures that keep guests coming back for more. These dishes have become signature items, celebrated for their creativity and taste.
Additionally, Jk’s Butter Chicken and Porcini and Oyster Mushroom Gnocchi with Black Truffle have become signature items, celebrated for their rich, decadent flavors. These dishes truly highlight the innovation and creativity that keep guests excited and satisfied.
Earliest memories in the kitchen
One of my earliest memories in the kitchen was during my STEP program at Trident Chennai with the Oberois group. I still remember being a trainee in my third year, handling the shift alone. It was a significant achievement and a proud moment that marked the beginning of my culinary journey.
About Jaskaran:
Jaskaran Singh Gujral, the Director of Culinary at Radisson Blu Goa Resort, has a remarkable journey from humble beginnings to culinary excellence. His career began at the prestigious Oberoi School of Learning and Development, leading him to Goa’s first Planet Hollywood Resort, and later Le Méridien Goa, where he blended global flavors with regional influences. Gujral's reputation as a culinary maverick solidified at IHG hotels and through events like the opening of the Statue of Unity.
His talent earned him titles such as Young Chef of the Year in India and nominations for prestigious awards. Notable achievements include launching acclaimed dining destinations like Kaansa and Artisans Atelier. Now at Radisson Blu Goa, Gujral's latest venture is the tasting menu at GRECO - Best for Greek food in Goa
