Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
It's all about right seasoning it may be an unusual answer but there my inspiration starts. When I was on my farm with lots of cows and all my friends used to catch a variety of fishes from the river, then we used to roast them directly on the fire. Then we would taste the food after all hard work and realise there was no taste. Thats when I started researching how to add the taste to the food, by seasoning.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
From my childhood I used to ask my grandma about home cooking, I also used to ask our local village hotel cook. When I first started cooking it was never tasty so I did lots of research and practiced in schools and industries, now I make people smile with my food.
Le gavroche 2 micheline
Senior Chef De Partie (Oct 2007 - Nov 2011)
I worked with the Michael Roux brothers nearly 4 years to learn almost all the basic French cooking from them.
The lanesborough hotel
Senior sous chef (Oct 2015-Now)
I working with world best chef who holding 5 Michelin star chef Eric Frenchon from Paris , Here I look after whole mainkitchen operations which cover -private dining ,bar , room dining ,afternoon tea,cigar bar .
Head chef (May 2015-Oct 2015)
Taking care of the whole kitchen brigade of 10 staff members. Heading private functions, breakfast, fine dining, afternoon tea. Dealing with the costs and health and safety.
The Athenaeum Hotel
Sous chef (May 2014-Apr 2015)
Handling the main kitchen catering; afternoon tea, room service, private functions, fine dining and breakfast. I trained the team on a daily basis.
The Connaught hotel
Sous chef jr (May 2013-Nov 2013)
Private dining chef .
The one aldwych London
Sous chef jr (Aug 2012-Apr 2013)
Worked in 2rossette restaurant .
Le gavroche 2 Michelin
Senior chef (Oct 2007-Nov 2011)
Hi I worked for Roux brothers nearly 5 years ,learned lot about basic French classics . Here I nearly learned most of the quality stuff including pastry.
L'Auberge French braseries
Senior CDP (Nov 2006-Oct 2007)
Worked in French braseriery restaurants capacity of 175 .in Guildford .
London, United Kingdom
Travel: 20 kms