Sameer Sehgal - Treehouse Hotel Manchester

Member Info

How long have you worked at your current restaurant?
I joined Treehouse Manchester at the beginning of 2023 as the executive chef. Before this I was executive head chef at the Edwardian Manchester and was running Peter Street Kitchen along with a busy C&E operation.

Where did your passion for cooking come from and where did you learn your skills?
Being a Punjabi (A state in the North of India), love for good food and dining out, socializing came naturally as Punjabis are known for being gracious host and for their food centric approach to life. I learnt my skills at the Oberoi Centre for learning and development situated in Delhi, India. This institute is renowned for its path breaking approach to hospitality and culinary training.

What do you enjoy most about being a chef?
The freedom to play around with ingredients to create exciting and fun dining experiences for the guest and I enjoy the atmosphere of a busy kitchen – it’s like a well-orchestrated opera.

Name three ingredients you couldn’t cook without.
Hmm, not really – happy to cook and experiment with all the amazing ingredients the world has to offer, but cannot cook without LOVE | PASSION | RESPECT.

Which piece of kitchen equipment couldn’t you live without?
A good kitchen knife set!

What food trends are you spotting at the moment?
Small plates, sharing concepts, quick service and bringing fun back to eating out.

What do you think is a common mistake that lets chefs down?
Ego.

What is your favourite time of year for food, and why?
Winter and game season – creates hearty and warm dishes.

Which of your dishes are you most proud of?

Oyster tempura | Chili Sesame Dressing
Balsamic Glazed lamb Chops | Beetroot Chutney | Bramely Apple Slaw
Miso Glazed Poussin | Pickled Ginger Beurre Blanc
Wellington |Portobello Mushroom | Duxelle Pancake | Kale | Rouille

How do you come up with new dishes?
By focusing on the prime ingredient and how best to serve it with minimalistic handling and present it with its natural elements of flavour and texture while pairing it with unique accompaniments.

Who was your greatest influence?
All my senior chefs who nurtured and trained me as I picked up their best traits and fused them with mine.

Tell us three chefs you admire.