Chef of the Week: Amit Arya, Executive Pastry Chef at Intercontinental London – The O2
How long have you worked at your current restaurant?
I have been working at the InterContinental London – The O2 for over 8 years and 7 months as Executive Pastry Chef.
Where did your passion for cooking come from and where did you learn your skills?
I was very intrigued about food and techniques from my childhood, I always enjoyed watching the skills of chefs and their tall hats which fascinated me. I did a degree in hotel management and learned my basics of cooking and baking during that period. I would say my first hotel at The LEELA Mumbai gave me the foundation, and I honed my skills working with some amazing pastry chefs over the years.
What do you enjoy most about being a chef?
Being a pastry chef is all about creativity, continuous learning and passion. When this combination is applied, you give the happiest and most memorable moments to your guests and clients. Delivering this is what I very much enjoy.
Name three ingredients you couldn’t cook without.
Quality chocolate, French butter and seasonal fruits.
Which piece of kitchen equipment couldn’t you live without?
Kitchen Aid, pallet knife and oven.
What food trends are you spotting at the moment?
Global flavours, health-conscious eating and sustainability.
What do you think is a common mistake that lets chefs down?
I see many new generation chefs try to bypass basic/classic knowledge and try to cook and present with more focus on visuals (Insta friendly). If you want to go far, one needs to master their basics first.
What is your favourite time of year for food, and why?
In the United Kingdom it has to be summer – there is a lot of fresh produce, vibrant and delicious fruits. It is a perfect season to create light and refreshing recipes.
Which of your dishes are you most proud of?
In the past few years, I have been working on the concept of Indian infused dessert with French techniques. This has been my dessert concept in our new fine dine restaurant KINAARA and the afternoon tea offering at the hotel. Growing up in India and having a vast knowledge of spices and childhood memories of street food and local desserts helps me to create something out of ordinary and it’s currently working very well.
How do you come up with new dishes?
Honestly, it just happens. I can wake up at 2am with an idea or just being out and walking in the park can make something click. My mind is constantly working towards creative new ideas and dishes.
Who was your greatest influence?
My first ever Executive Pastry Chef – Beat Loffel. He is the one that thought I had the flair to be a successful Executive Pastry Chef. I am happy that I didn’t let him down.
Tell us three chefs you admire.
Heston Blumenthal, Amaury Guichon and Cherish Finden.
What is your favourite cookbook?
Larousse Gastronomique.
Who do you think are the chefs to watch over the next few months?
Katie Austin and Amber Francis.
What’s been your favourite new restaurant opening of the last year?
“Chai by the Shore” afternoon tea concept at the Kinaara London.
