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

I did my hotel management diploma in 2005 from GIHM, ALMORA ,UTTRAKAHAND. I started working with hotels at Trident Hilton Chennai and joined Marriott in 2010.

However, I got an opportunity to work with irufushi Maldives in 2014 and took a brief break from Marriott before joining back the glorious team at JW MARRIOTT MUSSOORIE and now Courtyard by Marriott Mahabaleshwar. 

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

Working in the culinary department didn't come very easy to me. It was very tough in the beginning, however with the guidance of some of my senior chefs, i eventually earned their faith through my dedication towards work.

I'm truly grateful for the knowledge that was shared with me since those life lessons are still helping me to excel in my field. 

 A dish your patrons/guests love

Lamb goulash is one of my favourite dish and a dish that has been appreciated by my guests every time I make it. 

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

Lamb goulash

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

Accordingly, to me there are few factors First of all you have to be passionate about cooking , you should be patient, and be innovative

What advice would you give to a young culinary student?

Be passionate and patient while growing in your career

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

My knife and my love for food

Your favorite ingredient is…

Coriander leaves since it elevates a dish and can also give the dish a whole new flavor perspective

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

Chef sunil kumar , chef roshan gunarathane

What books should every chef read?

Not specific I ready any good book on any sort of cooking