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

Being an Indian your first memories are always from the home kitchen, I started my journey at the Institute of Hotel management,Lucknow where I developed a passion for the hospitality industry. I started my career with the Oberoi hotels & resorts, where I contributed significantly to their prestige. Venturing into pre-opening roles at The Oberoi Amarvilas, Agra where I showcased my strategic acumen. At The Oberoi Amarvilas, I upheld the brand's high standards with my culinary expertise and my commitment to excellence. Currently, I am working as a Corporate Chef at Spectra hospitality Service – Leading Hospitality Consultants and I am very excited about where my journey takes me.

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

My earliest memories of the kitchen, from learning the importance of hygiene to mastering the art of cooking, reflect the foundation upon which I have built my career. The transition from creating single dishes with passion to consistently maintaining high standards in a professional kitchen is indeed a testament to my commitment and resilience.

A Dish your patrons/ guest love.

I feel that home made seasonal vegetables like Lauki, turai karela, bhindi etc on my menu is the one that is loved by most of the guests now days, A simple, fresh home-made food.

A dish that you love but do not have on the menu.

Nashila Dhungar Laal maas A Rajasthani speciality of lamb, infused with dark rum.

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

The most important thing is attitude, no matter what the situation, you should be smiling and ready to go the extra mile for your guests. Second is the passion to cook good food, and through that make the guests happy.

What advice would you give to a young culinary student?

Learn to cook first and then think of becoming famous. Focus on skills and knowledge development than looking to becoming a social media star. Money will come for sure provided you don’t run behind it.