How did you start your journey?
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.
Where is your cuisine inspired from?
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.
Senior sous chef | The lanesborough hotel | 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 | Mercury hotel | 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.
Sous chef | The Athenaeum Hotel | 2014 - 2015
Handling the main kitchen catering; afternoon tea, room service, private functions, fine dining and breakfast. I trained the team on a daily basis.
Sous chef jr | The Connaught hotel | 2013
Private dining chef .
Sous chef jr | The one aldwych London | 2012 - 2013
Worked in 2rossette restaurant .
Senior chef | Le gavroche 2 Michelin | 2007 - 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.
Senior CDP | L'Auberge French braseries | 2006 - 2007
Worked in French braseriery restaurants capacity of 175 .in Guildford .
Senior Chef De Partie | Le gavroche 2 micheline | 2007 - 2011
I worked with the Michael Roux brothers nearly 4 years to learn almost all the basic French cooking from them.
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?
Foodie Kevin | 5.0
Chef was wonderful. He arrived early, had everything setup, answered all of our questions, was super patient. Nothing happened that was not explained, and even gave us extra information about ...