Exclusive Interview | Sonu Dhumal, Executive Chef, Dushanbe Serena Hotel Tajikistan

“Passion, dedication, work, a positive attitude, and a smile on your face will put your career on a successful path”

— Sonu Dhumal

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

I am Sonu Dhumal, Executive Chef of Dushanbe Serena Hotel (Tajikistan). I was born and raised in “Himachal Pradesh, India. I got inspired by my father since he was a chef and very passionate about his work. In my childhood, I decided to be like him. He worked in Taj Delhi and other reputed brands in Hong Kong and the USA. I pursued my dream by enrolling in hotel management at IHM Kufri, Shimla. Upon graduation, my first culinary journey was at Radisson Hotel Windsor, Jalandhar in 2003. In 2007 I moved to UAE at Al Hamra Fort Hotel and Beach Resorts, Ras Al Khaimah as a Demi Chef De Partie. From 2009-to 2013 I worked in a pre-opening property like Starwood Hotels & Resorts, Indonesia, and Wall of Asia Restaurant at Radisson Blu Hotel, Punjab Amritsar Park Rotana & Park Arjaan in UAE. Ramada Port Villa in Vanuatu.  I was part of the pre-opening hotel team and gained lots of culinary insights. I continued to undertake more roles in different hotels and resorts from Sous Chef, Chef De Cuisine, Executive Sous Chef, and Executive Chef in hotels in U.A.E, Doha, Indonesia, China, Fiji, PNG, Vanuatu, Algeria, Samoa, India, and the Maldives.

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

Every day has been a new experience for me and a process of learning all throughout. All the places that I have worked have been a learning curve for me.

My proudest moment was being part of the culinary team to cook for Papua  New Guinea /Prime Minister James Marape and  Prime Minister Of Samoa ( 2020) Tuilaepa Lupesoliai Sailele Malielegaoi in Samoa. 

Editor: A dish your patrons/guests love

In the Maldives, we serve food inspired by the French & Western styles of cooking and dishes. Also, we serve dishes featuring the elements of Maldivian, Thai, Indian Japanese, and Singaporean cuisine.

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

The list is long as I have been to so many places and in so many hotels and prepared so many dishes over the years. Few dishes are mentioned below.

• Poached Fish with Green pea Puree and mango salsa 

• Pan-Seared Black Sea Bass with Pea and Jalapeno Sauce

•  Cold Cucumber Soup / Tuna Tartare

• Seared Scallops with Spring Vegetables, Bacon, and Pea Butter Sauce.

• Seasonal roast chestnut soup with foie grass, - infused aromatic flavored and Holland chestnut, shaved foie grass, and cream of green apple foam.

• herb-crusted rack of lamb with red wine jus

• Thai style chicken, beetroot crapes roll with roasted celery root and chili lemongrass sauce

• Tuna Tartare with Salmon Caviar and Egg Yolk Sauce.

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

Flair. It is all about the flair that will give you the hunger to excel and lead you to learn more and more that in a way will develop your skills and knowledge.

I believe that professional education and training in skills and a passion for cooking are necessary to be successful as a chef. Determination to succeed, knowledge of the methods, and the ingredients are most important. With smart work and all the above combined, you can break through all the barriers that will come in your way and success. A smile on the face is always the icing on the cake.

Editor: What advice would you give to a young culinary student?

I would like to tell them that passion, dedication in their work, and positive attitude will put them on the path towards being successful Chefs.

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

The instruments I always keep along with me are the Chef’s knife and thermometer.

These are an integral part of me and my daily routine.

Editor: Your favorite ingredient is…

I like to use different kinds of herbs in my preparations as believe they enhance the taste of the food by leaps and bounds. A few of my favorite herbs are basil, thyme, rosemary, etc.

Editor: Name chefs you find amazing, or chefs work you admire

I admire and from whom I have learned a lot are Chef Marco Pierre White and Chef Thomas Keller.

Editor: What books should every chef read?

One of the best books that any chef can read is;

1. The Art of Simple Food by Alice Waters.

2. Great Curries of India by Camellia Panjabi

3. The Third Plate by Dan Barber

It is the best book anyone read for Aspiring Chefs

Some of the Chefs Creations on the plate

Exclusive Interview | Sanjay Nischal, General Manager, Lohagarh Fort Resort and Spa Jaipur

“The hotel industry is an industry that requires one’s complete focus on a goal along with dedication and commitment to achieve it.”

— Sanjay Nischal

Editor: Tell us about your journey. How did it all start?

Since childhood, I was inspired and fascinated by one of my elder family members who were a part of the hospitality industry. I began my career with a humble position at the Mann Singh Group of Hotels. Thereafter, worked with great determination and skills and honed my abilities over the decade to ensure working with some of the renowned hotels such as the HRH Group of Hotels, Udaipur, Gorbandh Palace, Jaisalmer. Before joining the Lohagarh Fort and Resort, I was working with the imminently famed Jaibagh Palace.

Editor: What do you think it takes to succeed in this industry? 

The hotel industry is an industry that requires one’s complete focus on a goal along with dedication and commitment to achieve it. Further, it’s important to have a sound knowledge of the industry and build upon your skillset to be able to mold yourself in any kind of situation. 

Editor: What are the attributes you look for while selecting or hiring?  If someone wants to work with you, what should they do? 

For me, a key attribute that I look for while selecting the perfect candidate for the position is his/her track record, stability, work Experience, and Knowledge of the industry. We are in a service industry that requires an amalgamation of passion and patience to serve others. Hence, his/her behavior and need towards another human also play a key role. 

Editor: What advice would you give to a young, aspiring hotelier for their internship?

My advice to young hoteliers would be to give their whole dedication, commitment, and loyalty to achieve the best results for their future. 

Editor: What would you say to young professionals who want to become General Managers in 5 or 10 years?

My suggestion to the young hoteliers would be to work hard towards their goal while keeping patience for the right opportunity. It is extremely important to focus on improving their skill set and build a good connection and network with the professionals. It is essential to showcase their commitment towards work while keeping delivering the best possible results expected from them with every opportunity. 

Editor: What is your favorite interview question and why?

My favorite interview question is ‘Why should we select you’. It reflects the confidence that a candidate has in him/her.  

Editor: What can we expect from Lohagarh Fort & Resort in the coming months?

We are coming up with expansions in the property especially with respect to more rooms and banquets. We are working towards making the resort among the best resort in destination weddings in the coming months.