Introduction: Nishesh is a versatile Chef with over 15 years of experience in managing the culinary operation, preopening and post-opening for hotels with knowledge of cuisines, innovative approach to food, developing new F&B concepts, and niche banqueting.

He started his journey as a Management Trainee with Taj Hotels and Resorts and progressed to being an Executive Chef with the group. He was instrumental in successfully launching the 10th Le Meridien in the country under the Marriot Hotels brand and the second Shangri-la in the country and the first in the Southern part in Bengaluru.

A jovial person with a "team-first"​ attitude, he specializes in Sustainable cooking, modern approach to food, developing new food and beverage concepts, fair trade sourcing, developing the concept of "go Local cook global "​ , Projects / Pre-Planning & Budgeting, Cost Control, Right hiring, development of potential chefs and Hygiene.

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

am a chef by destiny rather than choice. I always wanted to be a Chartered Accountant and was never wanted to be in hospitality. My Father was very fascinated with the future prospects of Chefs in India and he pushed me to enroll in Hotel Management and that is how the journey began. 

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

Kitchen memories start with Taj Hotels and Resorts. The early days were very hard yet rewarding. I had a great learning experience and was fortunate enough to work with some great chefs.

Editor: A dish your patrons/guests love
.

I created Paan ke patte ke kebabs (Betel leaves kebabs) and it received a very heartwarming response.
 
Editor: A dish that you love but do not have on your menu

Peking duck – The dish require a specific skill set to do wonders.


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

Hard work, passion, and self-belief.  Being a Chef is not easy as it requires a lot of dedication in the first place.  Also, you need to keep upgrading your culinary skills and knowledge of food trends. 

Editor: What advice would you give to a young culinary student?

There is no shortcut to success. You have to keep learning to keep growing.  Patience is the key to being successful.

Editor: What instruments/ equipment/devices you cannot imagine working without?

A roller pin and a sharp knife.

Editor: Your favorite ingredient is…

Curry leaves – Aside from being a versatile culinary herb, they offer an abundance of health benefits.  

Editor: Name chefs, you find amazing or chefs work you admire.

I have always admired Chef Raheel for his culinary skills and the calmness.
 
Editor: What books should every chef read?

I would recommend Food and Cooking by Harold McGee