Chef of the Week: Soham Sonawane – Head Chef at The Dorchester in London

How long have you worked at your current restaurant?
I started in August 2017.

Where did your passion for cooking come from and where did you learn your skills?
From my childhood I was more interested in cooking and my skills were built up by working for Oberoi hotels in India. Then I move to London as I love travelling, I had a pleasure to work with the finest 5 Star luxury hotels in London were I built up my skills and passion to the next level.

What do you enjoy most about being a chef?
I learn something new every day and workings with the chefs with all nationalities and sharing their cuisines is so amazing.

Name three ingredients you couldn’t cook without.
Onions, olive oil and Espelette pepper.

Which piece of kitchen equipment couldn’t you live without?
My kitchen aid, whisk, tweezers and carving knife.

What food trends are you spotting at the moment?
As I see the guest are into more healthy food and also the big trend is being Vegan, Pescaterian, dairy free products  I think is coming to the top level in the industry.

What do you think is a common mistake that lets chefs down?
To be honest, understand and learn the basic of food.When you cook taste and taste the food as it cooks this is something the we as chefs have to emphasis in all the time.

What is your favourite time of year for food, and why?
I like winter, game season its cold and then it urge to create something hot and tasty.

Which of your dishes are you most proud of?
The comment that we receive form our guest that’s make and my team very proud.

How do you come up with new dishes?
I love the seasonal calendar from our suppliers. I do love to visit markets ,food markets, farmers streets and also great found of Michelin star restaurants to learn different infuse of flavours and plating.

Who was your greatest influence?
Charlie Trotter.

Tell us three chefs you admire
Charlie Trotter, Thomas Keller and Pierre Gagnaire.

What is your favourite cookbook?
The French Laundry, Sauces, Basic Cookery.

Who do you think are the chefs to watch over the next few months?
Anyone who cooks tasty food!

What’s been your favourite new restaurant opening of the last year?
Nathan Outlaw is opening Siren Restaurant at The Goring.