How did it all start? Share your culinary journey with us.

I was lucky to grow up in a culture – rich cosmopolitan city and along the way crossed paths with people of varied cultures and states. My curiosity was piqued by their cuisine, which grew into a passion over the years and that how picked a career in the culinary arts. 

I completed my degree in the year 2004 post which I joined Hyatt Regency Mumbai as a commis chef and then grew up the ranks to Chef de Partie. I got an opportunity to work for Michelin Star Chef Raymond Blanc in the United Kingdom for couple of years. I then moved back to India and worked with a few international chain of hotels as Head Chef and Executive Chef before joining Hilton. 

What are your earliest memories of the kitchens you worked in?

I used to enjoy watching cookery shows on television in late 90s and started cooking at a young age as my mother has a full-time job. I found it delightful to lend my mother a helping hand in preparing dinner when she got back from a long day at work.

A dish your patrons/guests love

Although we serve more than 5 cuisines at our restaurant, coming to Goa most of our guests enjoy eating Goan delicacies like Chicken Cafereal, Goan Prawn Curry and Masala Fried Chonak.

A dish that you love but do not have on your menu

Pork Sorpotel, as it requires the correct techniques of pickling the meat and use of the traditional spices mix. 

What according to you does it take to become a successful chef?

In order to become successful chef one needs to have strong fundamental knowledge about the entire food processing cycle, updated on modern trends, maintain consistency and quality of food. 

What advice would you give to a young culinary student?

Stick to basics! The early years of your career should be dedicated to learning. You should never be afraid to ask a question in the kitchen. Patience is the key ingredient you should never run out off.

What instruments/ equipment/devices you cannot imagine working without?

I cannot imagine working without a Sharp knife, Cooking Hob, Mixer grinder to name a few. 

Your favourite Ingredient is…

I like to use ingredients which are local and  seasonal like the wild mushrooms we get in Goa during pre-monsoons, the fresh cashew nuts during early summers to name a few.

Name chefs, you find amazing or chefs work you admire.

The list is endless but to name a few Chef Sanjeev Kapoor, Chef Rakesh Sethi, Chef Vikas Khanna, Chef Vicky Ratnani, Chef Atul Kochar, Chef Ranveer Brar, Chef Marco Pierre White, Chef Raymond Blanc, Chef Heston Blumenthal, Chef Alain Ducasse…..

What books should every chef read?

The Flavour Bible, Kitchen Confidential, The Soul Of a Chef are a few books I recommend.