Chef of the Week: Sameer Sehgal, Executive Chef at Treehouse Hotel in Manchester
How long have you worked at your current restaurant?
I have been part of Treehouse Hotel Manchester pre-opening team since January 2023.
Where did your passion for cooking come from and where did you learn your skills?
Cooking inspired me from my early days as it involves using all the basic senses along with science, mathematics and abundant creativity and imagination. I was fortunate and worked hard to get into The Oberoi school of management for culinary arts which is a very prestigious culinary school in India.
What do you enjoy most about being a chef?
Apart from being surrounded by most amazing people and ingredients, it’s the organized chaos of Kitchens and managing it all to deliver excellence to the guest.
Name three ingredients you couldn’t cook without.
Passion, respect for fresh ingredients and fire in the belly to exceed expectations.
Which piece of kitchen equipment couldn’t you live without?
A sharp and well-kept -Japanese Damascus Steel Gyuto knife
What food trends are you spotting at the moment?
Use of hyper local suppliers, focus on Regenerative food production and fermentation.
What do you think is a common mistake that lets chefs down?
Putting one’s Ego/ pride above guest satisfaction.
What is your favourite time of year for food, and why?
It has always been autumn, the crisp air, apples and pumpkins , the spices , the stews and hearty meals after which you can still go for long walks and not be frozen!
Which of your dishes are you most proud of?
While in India( 2022) I was asked by head of LOUIS XIII Cognac team Asia- to pair the revered drink with traditional Indian food. The menu and dishes I developed together with insight from Exec chef of Louis XIII was a game changing event for me and I am immensely proud of that.
How do you come up with new dishes?
There are a lot of factors which influence creation of a new dishes : the brief on the menu , seasonal availability, guest profile, skill set of the team involved and above all the constant feedback one receives.
Who was your greatest influence?
My parents have always been my greatest strength and influence in this amazing journey as chef.
Tell us three chefs you admire
Henri Brosi and Mario Perera (The Dorchester), Alain Ducasse and Sundar Sudharsan (The Oberoi Hotels, India).
What is your favourite cookbook?
The Joy of Cooking.
Who do you think are the chefs to watch over the next few months?
Ahmed Abdalla, head chef at Legacy at The Grand, York. and Oleh Shkapenko – Head Chef PIP , Treehouse Manchester
What’s been your favourite new restaurant opening of the last year?
Skof Manchester and PIP will be – opening soon.. at Treehouse Manchester!
