Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
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.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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.
No description provided.
Dukes and head
Sr sous chef (Dec 2016-Now)
THE LANESBROUGH HOTEL ,LONDON
Jr sous chef (May 2015-Dec 2016)
L au BERGE FRENCH FINE DINNING RESTAURANT - LONDON
St chef de partie (Jun 2006-Apr 2008)
CARNIVAL CRUISE LINE,USA
Sr chef de partie (Apr 2005-Mar 2006)
THE PARK HOTEL ,INDIA
Production chef (Mar 2005-Mar 2006)
BROWNS HOTEL-Rocco forte hotels,london
Jr sous chef (Apr 2004-May 2015)
ROYAL ISLAND MALDIVES
Sr chef de partie (Feb 2003-Feb 2004)
HOTEL GRT GRAND DAYS
Management trainee in kitchen (Dec 2000-Jan 2003)
London, United Kingdom
Travel: 128 kms