How did you start your journey?
My style is to cook and educate for example if you're cooking for someone important, whether it's your boss or anyone, never try a new recipe and a new ingredient at the same time. It's always best to use a coarse micro plane to shave vegetables into salads or dressings. I always use fresh ingredients and nothing will ever be deep fried.
Where is your cuisine inspired from?
I started learn from my grandma when I was 10 years old. And then I studied cooking for 3 years in India. I learnt different cuisines in different places like India, Maldives, United States and England. I have 17 years experience with different chefs. I can cook from 1 person to 3500.
Sr sous chef | Dukes and head | 2016 - Now
Jr sous chef | THE LANESBROUGH HOTEL ,LONDON | 2015 - 2016
St chef de partie | L au BERGE FRENCH FINE DINNING RESTAURANT - LONDON | 2006 - 2008
Sr chef de partie | CARNIVAL CRUISE LINE,USA | 2005 - 2006
Production chef | THE PARK HOTEL ,INDIA | 2005 - 2006
Jr sous chef | BROWNS HOTEL-Rocco forte hotels,london | 2004 - 2015
Sr chef de partie | ROYAL ISLAND MALDIVES | 2003 - 2004
Management trainee in kitchen | HOTEL GRT GRAND DAYS | 2000 - 2003
No description provided.
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?