Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My cuisine is inspired by the people of different cultures whom I have met or worked with...It's like a never ending journey of flavors,taste and aroma that gives a clear picture of the land & its heritage. My cooking style is always with a twist! I get people involved in the preparation in a very simple yet surprising way.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
My cooking is mostly by learning while working with a wide range of chefs...My mom had been one prominent source of my creations....& finally I have graduated in culinary arts.
Marriott Hotel Jaipur
Commis Chef (Aug 2011 - Aug 2012)
Worked in the cold kitchen section (garde manger) i.e preparing all kinds of cold food like salads,canapes,sandwiches,shooters etc. It is one of the most creative departments in a professional kitchen,highly skilled in seasoning & adding texture to food.
Banana Island Resort Doha by Anantara
Jr. Sous Chef (Feb 2015-Now)
One of the most adventurous kitchens so far & I'm loving it. I have been handling room service,all day dining & a beautiful organic restaurant.This kitchen had been my door to endless opportunities in food experimentation. A lot of dishes have been invented & mastered...Still going great....
Fairmont The Palm Dubai
Demi Chef de partie (Jun 2013-Jan 2015)
I was exposed to many cuisines in this hotel..Starting with a very professional Cold kitchen,Chinese kitchen & Brazilian kitchen. It was a great experience.. Learning so many cuisines at a time.
Fairmont Hotel & Resorts, Jaipur
Commis Chef (Aug 2012-Apr 2013)
I was a part of the pre-opening team of the hotel..One of the best wedding destinations in India. I was the official chef of the Fairmont Gold Lounge..Preparing exotic fusion dishes & surprising guests with a varied range of cuisines.
Travel: 156 kms