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

I am Sonu Dhumal, Executive Chef of Dushanbe Serena Hotel (Tajikistan). I was born and raised in “Himachal Pradesh, India. I got inspired by my father since he was a chef and very passionate about his work. In my childhood, I decided to be like him. He worked in Taj Delhi and other reputed brands in Hong Kong and the USA. I pursued my dream by enrolling in hotel management at IHM Kufri, Shimla. Upon graduation, my first culinary journey was at Radisson Hotel Windsor, Jalandhar in 2003. In 2007 I moved to UAE at Al Hamra Fort Hotel and Beach Resorts, Ras Al Khaimah as a Demi Chef De Partie. From 2009-to 2013 I worked in a pre-opening property like Starwood Hotels & Resorts, Indonesia, and Wall of Asia Restaurant at Radisson Blu Hotel, Punjab Amritsar Park Rotana & Park Arjaan in UAE. Ramada Port Villa in Vanuatu.  I was part of the pre-opening hotel team and gained lots of culinary insights. I continued to undertake more roles in different hotels and resorts from Sous Chef, Chef De Cuisine, Executive Sous Chef, and Executive Chef in hotels in U.A.E, Doha, Indonesia, China, Fiji, PNG, Vanuatu, Algeria, Samoa, India, and the Maldives.

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

Every day has been a new experience for me and a process of learning all throughout. All the places that I have worked have been a learning curve for me.

My proudest moment was being part of the culinary team to cook for Papua  New Guinea /Prime Minister James Marape and  Prime Minister Of Samoa ( 2020) Tuilaepa Lupesoliai Sailele Malielegaoi in Samoa. 

Editor: A dish your patrons/guests love

In the Maldives, we serve food inspired by the French & Western styles of cooking and dishes. Also, we serve dishes featuring the elements of Maldivian, Thai, Indian Japanese, and Singaporean cuisine.

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

The list is long as I have been to so many places and in so many hotels and prepared so many dishes over the years. Few dishes are mentioned below.

• Poached Fish with Green pea Puree and mango salsa 

• Pan-Seared Black Sea Bass with Pea and Jalapeno Sauce

•  Cold Cucumber Soup / Tuna Tartare

• Seared Scallops with Spring Vegetables, Bacon, and Pea Butter Sauce.

• Seasonal roast chestnut soup with foie grass, - infused aromatic flavored and Holland chestnut, shaved foie grass, and cream of green apple foam.

• herb-crusted rack of lamb with red wine jus

• Thai style chicken, beetroot crapes roll with roasted celery root and chili lemongrass sauce

• Tuna Tartare with Salmon Caviar and Egg Yolk Sauce.

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

Flair. It is all about the flair that will give you the hunger to excel and lead you to learn more and more that in a way will develop your skills and knowledge.

I believe that professional education and training in skills and a passion for cooking are necessary to be successful as a chef. Determination to succeed, knowledge of the methods, and the ingredients are most important. With smart work and all the above combined, you can break through all the barriers that will come in your way and success. A smile on the face is always the icing on the cake.

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

I would like to tell them that passion, dedication in their work, and positive attitude will put them on the path towards being successful Chefs.

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

The instruments I always keep along with me are the Chef’s knife and thermometer.

These are an integral part of me and my daily routine.

Editor: Your favorite ingredient is…

I like to use different kinds of herbs in my preparations as believe they enhance the taste of the food by leaps and bounds. A few of my favorite herbs are basil, thyme, rosemary, etc.

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

I admire and from whom I have learned a lot are Chef Marco Pierre White and Chef Thomas Keller.

Editor: What books should every chef read?

One of the best books that any chef can read is;

1. The Art of Simple Food by Alice Waters.

2. Great Curries of India by Camellia Panjabi

3. The Third Plate by Dan Barber

It is the best book anyone read for Aspiring Chefs

Some of the Chefs Creations on the plate