Tell us about your journey in the world of food.
I started looking at food differently and not just a commodity to satisfy your hunger from class 4th when I started working with my dad in his catering company. It was then when I decided I want to become a chef and make a career in this industry. Went to IHM Goa to study hotel management and then worked with Oberoi hotels for almost 15 years. In meanwhile also graduated from Oberoi Centre of Learning and Development ( OCLD) which honed my skills to make me a professional chef. European being my forte, I spent 7 years cooking Italian in various restaurants of Oberoi hotels viz. travertino, vetro and opened bottocino. As a head chef at Udaivilas I got exposed to Rajasthani, North west frontier and many regional cuisine of India.
How it all began? Who was the inspiration?
As mentioned above it was working for dads catering company and the food that mom cooked at home, mostly vegetarian inspired me to be a chef.
W Hotels is known for its bold an eclectic experience. What tricks are you going to apply at the kitchens to host the customers in the party city of India?
Usage of the right ingredients always differentiates you from others, which brings in the right flavor, texture and an everlasting experience. Using ingredients like Live oysters, Umbrian truffle oil for pastas , Gorgonzola for salads, goan liquor ( like fenny for dessert), Chorizo ( to make Goan shepherd’s pie), and many other such ingredients.
What will be your signature gastronomic experience at the hotel?
An aphrodisiac menu for Dine under the Stars by the beach. You must experience it to understand what I mean.
You have got 15 years of experience working with the top hotels in India. What are the three kitchen essentials that elevate the dining experience?
Ingredients, technique and consistency are three key essentials.
What will be your responsibility as a chef at W Goa?
I believe like a Michelin star restaurant it’s very important to maintain quality with consistency, the single most important responsibility of me being here. Experimenting with local ingredients and coming up with new innovative preparations to create a unique experience for my guest here at W, Goa.
According to you, what are the top five qualities that a chef should own to make his guest a ‘happy customer’?
Anticipation to cook what a guest is expecting, Love towards the food he is cooking, just like how every mom cooks for her kids. Honest, Passion to cook the best and Discipline to maintain the same quality at all times.
Going forward, what trend do you see will be hitting Indian food and beverages scene in 2019?
Traditional food, authenticity and honest cooking ( organic farmed products / satvik food) will be the most sought after in near future.