Chef of the Week Sponsored by Pure Ionic Water: Dipna Anand, Chef Patron at Brilliant Gastro

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How long have you worked at your current restaurant?
I’ve been at my current gastropub for one year and two months, which is when we opened it. As the owner, I’ve been involved in every aspect of building and running the business from day one.

Before opening the gastropub, I helped run my family’s restaurant alongside my dad. The restaurant was established in 1975, so hospitality has always been a huge part of my life. I actually started helping my mum and dad at the restaurant from a very young age, around five or six years old, on weekends. As I got older, I began doing my work experience there and then officially started working as soon as I was old enough to in the UK.

So, although I’ve been at my current restaurant for just over a year, I’ve spent my whole life in the hospitality industry. Growing up in a family-run restaurant has given me decades of hands-on experience and a real passion for delivering great food and excellent customer service.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking comes from my parents. My biggest role model, mentor and hero has always been my dad. From a young age, he encouraged me to follow my passion and nurtured my love for food and hospitality. My mum also played a huge role in inspiring me, particularly with home-style cooking and the importance of cooking with love and care.

I learned my skills from both of them. My dad taught me restaurant-style cooking, professional kitchen techniques and the discipline that’s needed to run a successful restaurant, while my mum taught me authentic home-style cooking and the traditional family recipes that have been passed down through generations.

I’m also inspired by some of the industry’s greatest chefs, including James Martin, Mary Berry, Michel Roux and Gordon Ramsay. Watching their careers and learning from their approach to food has been a real source of motivation throughout my own journey.

Alongside the practical experience, I developed my knowledge through education. I completed a degree in Hospitality and Catering with Food Studies at the University of West London before going on to complete a master’s degree. That gave me a strong understanding of the theory behind food, hospitality and business, which I was then able to put into practice every day while working in my family’s restaurant.

A huge part of my learning has also come from hands-on experience. Growing up and working in my dad’s restaurant gave me the opportunity to learn on the job, and I truly believe that’s where some of the most valuable lessons are learned. Even today, I’m still learning—that’s one of the things I love most about this industry. There’s always something new to discover, and that’s what keeps my passion for cooking alive

What do you enjoy most about being a chef?
What I enjoy most about being a chef is the ability to make people happy through food. There’s something incredibly rewarding about creating a dish that brings back memories, brings families together or simply puts a smile on someone’s face. Food has a unique way of connecting people, and I feel very privileged to be part of those moments.

I’m also a real people person. I love meeting new people, hearing their stories and building relationships with our customers. One of the most rewarding parts of my job is seeing people enjoy the food we’ve created and knowing they’ve had a great experience. I never take that support for granted because it’s the people who make you successful. The love and loyalty we’ve received over the years means everything to me.

I especially love working alongside my dad. When we’re together, it’s amazing to see how people connect with us and how much affection they show our family. It reminds me that hospitality is about much more than food, it’s about making people feel welcome and creating lasting memories.

I also love the creativity that comes with being a chef. Whether I’m developing new recipes, celebrating traditional family dishes or putting my own twist on classic recipes, there’s always an opportunity to create something exciting while staying true to my roots.

Finally, I love that this industry never stops teaching you. No matter how much experience you have, there’s always a new technique, ingredient or idea to discover. I’m constantly learning, and I think that’s one of the most exciting things about being a chef. It keeps me inspired, challenged and passionate about what I do every single day.

Name three ingredients you couldn’t cook without.
If I had to choose three ingredients I couldn’t cook without, they would be garam masala, fresh coriander and dried fenugreek leaves.

Those three ingredients are staples in my kitchen and represent the flavours I grew up with and continue to cook with today.

Which piece of kitchen equipment couldn’t you live without?
Without a doubt, the one piece of kitchen equipment I couldn’t live without is my Retigo combi oven. Honestly, it’s a complete game changer and one of the best investments we’ve made in the kitchen. What I love about it is its versatility. Whether I’m roasting, steaming, baking or slow-cooking, it delivers consistent results every single time. It gives me complete control over temperature and humidity, which means I can produce high-quality food while maintaining flavour, texture and moisture. As someone who runs a busy restaurant, consistency is everything. The Retigo combi oven helps us deliver the same standard of food to every customer, every service, and it also makes the kitchen far more efficient. I still love cooking on the stove and using traditional methods, but if there was one piece of equipment I couldn’t be without, it would definitely be my Retigo combi oven. It’s an absolute game changer, and I genuinely love cooking with it.

What food trends are you spotting at the moment?
One of the biggest food trends I’m seeing at the moment is that people are becoming much more interested in authentic food. They’re looking beyond generic versions of dishes and want to experience regional flavours, traditional cooking techniques and the stories behind the food. I think people are much more adventurous now and really appreciate authenticity.

There’s also a big focus on fresh, high-quality ingredients and cooking from scratch. Diners want to know where their food comes from, and they’re increasingly interested in seasonal produce and dishes that have been made with care rather than convenience.

Health is another major trend. People still want food that’s full of flavour, but they’re also looking for balanced meals, lighter options and ways to enjoy their favourite dishes without compromising on taste.

Social media has also had a huge impact on the industry. People love discovering new restaurants and dishes online, but I think the trend is moving beyond food that’s simply Instagram-worthy. Customers want food that not only looks amazing but actually delivers on flavour and quality.

For me, one trend that will never go out of fashion is genuine hospitality. Great food will always bring people through the door, but it’s the warmth, service and overall experience that keep them coming back.

What do you think is a common mistake that lets chefs down?
I think one of the biggest mistakes that lets chefs down is having too much ego. Cooking is an industry where you’re learning every single day, and no matter how experienced you are, there’s always something new to discover. The best chefs stay humble, keep asking questions and never stop learning.

Another common mistake is losing consistency. You can create an incredible dish once, but as a chef, your job is to produce that same quality every single service, for every single customer. Consistency is what builds trust and keeps people coming back.

I’d also say that not tasting your food enough is a mistake. Seasoning, balance and flavour are everything, and you should never assume a dish is perfect without tasting it.

Finally, I think some chefs can become so focused on the food that they forget who they’re cooking for. At the end of the day, we’re in the hospitality industry. It’s about making people happy, creating memorable experiences and giving every guest a reason to come back. Great food is only one part of that, the people are what make this industry so special.

What is your favourite time of year for food, and why?
My favourite time of year has to be Diwali. It’s such a special celebration because it’s all about family, togetherness and, of course, food.

For me, Diwali is a time to celebrate, indulge and enjoy being with the people you love. Food plays such a huge part in the festival, and I especially look forward to all the traditional sweets. I’ve definitely got a sweet tooth, so it’s the one time of year when I can really enjoy and experiment with different desserts and sweet treats, from family recipes to creating new twists on classic favourites.

I also love the atmosphere around Diwali. There’s a real sense of joy, generosity and celebration, and food is at the heart of it all. It’s about sharing meals, sharing sweets and creating memories with family and friends.

As a chef, it’s one of the most inspiring times of the year. It gives me the chance to be creative, celebrate my heritage and introduce people to the incredible flavours and traditions that make Diwali so special. It’s a time I genuinely look forward to every year.

Which of your dishes are you most proud of?
I’m probably most proud of my Butter Chicken. There are lots of traditional Butter Chicken recipes, but I wanted to create a version that was quicker and more accessible for people to cook at home without compromising on flavour.

The recipe I created, which I demonstrated on television and included in my latest cookbook, is my own express version. It captures all the richness, depth and authenticity of a classic Butter Chicken but takes much less time to prepare, making it achievable for busy home cooks.

What makes me most proud isn’t just the recipe itself, it’s the response it’s had. So many people have cooked it, shared it and told me how much they love it. Knowing that I’ve helped people recreate a restaurant-quality dish in their own kitchens is incredibly rewarding.

For me, that’s what cooking is all about: making delicious food accessible, giving people the confidence to cook, and creating recipes that families will enjoy together. Seeing my Butter Chicken become one of those recipes is something I’m really proud of.

How do you come up with new dishes?
New dishes come to me in lots of different ways. A huge source of inspiration is my travels across India. Every region has its own unique ingredients, flavours and cooking techniques, and I love discovering authentic recipes and then bringing those ideas back to my own kitchen.

I’m also inspired by the seasons and by what’s available locally. I enjoy taking traditional Indian flavours and pairing them with seasonal British ingredients to create dishes that feel both authentic and contemporary.

Sometimes inspiration comes from home. I’ll remember a dish my mum or dad used to cook, or a family recipe that’s been passed down through generations, and I’ll think about how I can adapt it for today’s home cook or for my restaurant menu.

When I’m creating a new dish, it’s all about experimenting. I’ll test different spice combinations, cooking methods and ingredients until I’m completely happy with the balance of flavours. My family and team are always my first taste testers, and I don’t put a dish on the menu or into a cookbook until I know it’s exactly right.

Ultimately, every new dish has to tell a story. It has to respect tradition while offering something fresh, and most importantly, it has to be something that people will genuinely enjoy cooking and eating.

Who was your greatest influence?
Without a doubt, my greatest influence has been my dad. I’ve learned so much from him over the years, and even today I’m still learning. It’s not just his recipes that have shaped me, it’s his work ethic, his determination and his incredible can-do attitude. No task is ever too big for him, he just gets on with it. To me, he’s like Superman. Watching the way he’s built our family business and the passion he puts into everything he does has inspired me throughout my life and career.

Another huge influence on me is my grandfather. Sadly, I never had the opportunity to meet him, but I feel incredibly connected to him through the stories my dad has shared over the years. I’ve heard so much about his cooking, his values and the legacy he created that I feel inspired by him every day.

A big part of what drives me is wanting to keep that family legacy alive. I want to honour the recipes, traditions and values that have been passed down through generations and do them justice. I hope that through my cooking, my restaurants and my work, I’m making both my dad and my grandfather proud.

Tell us three chefs you admire.
If I had to choose three chefs I admire, the first would definitely be James Martin. I’ve always loved his style of cooking because it’s honest, approachable and all about great ingredients. He’s also been incredibly supportive of me and my family over the years, which means a great deal. It was a real honour to have him write the foreword for my third cookbook, and he’s someone I’ve always looked up to, both professionally and personally.

The second chef would be Mary Berry. I have so much admiration for her. At this stage in her career, she’s still working with such passion, energy and professionalism. I had the privilege of filming with her, and it was an experience I’ll never forget. I was amazed by her work ethic and how focused she was throughout the shoot. She was so efficient and completely in control, it was incredibly inspiring to watch. She’s a wonderful lady and someone I have enormous respect for.

The third chef I admire is Michel Roux. I’ve known him since the days when I had my pop-up restaurant in Chelsea, and he’s always been incredibly supportive. He very kindly wrote the foreword for one of my books, and over the years he’s shared some fantastic advice that I’ve really valued. His knowledge, experience and generosity towards other chefs are qualities I really admire.

I’m very fortunate to have met and learned from people like James, Mary and Michel. They’ve all inspired me in different ways, and their encouragement and support have meant a great deal throughout my career.

What is your favourite cookbook?
My favourite cookbook is Tandoor: The Great Indian Barbecue. I love it because it celebrates one of the most iconic styles of Indian cooking and really showcases the incredible versatility of the tandoor.

The book is full of authentic recipes, bold flavours and traditional techniques, but it’s also incredibly inspiring. Every time I pick it up, I discover something new, whether it’s a different marinade, a regional recipe or a fresh approach to cooking over fire.

I love books that not only teach you recipes but also tell the story behind the food, and this one does exactly that. It reminds me of the rich heritage of Indian cuisine and inspires me to keep exploring, learning and developing my own recipes.

Even after all these years, I still enjoy going back to it for inspiration. That’s the mark of a truly great cookbook.

Who do you think are the chefs to watch over the next few months?
There are so many talented chefs making their mark at the moment, but three who I think are definitely worth watching are Vivek Singh, Tom Shepherd and Atul Kochhar.

What all three of these chefs have in common is that they’re authentic. They’ve each stayed true to their own style while continually pushing boundaries, and they’re helping to shape the future of our industry in different but equally inspiring ways.

What’s been your favourite new restaurant opening of the last year?
Although I haven’t had the chance to dine there yet, the restaurant opening that’s excited me the most over the last year is Restaurant Gordon Ramsay High at 22 Bishopsgate.

I’ve followed its journey since it opened, and after watching the Netflix documentary and seeing what James Goodyear and the team have created, it’s become one of the restaurants I’m most looking forward to visiting. The level of precision, creativity and attention to detail is incredibly inspiring, and I love seeing chefs continue to push the boundaries of what’s possible.

What I also admire is that, despite being such an ambitious project in an incredible location, the focus still seems to be on exceptional food and genuine hospitality. That’s something I really respect as a chef.

It’s definitely at the top of my list, and I’m looking forward to experiencing it for myself. I think it’s a fantastic addition to London’s dining scene and a great example of how our industry continues to evolve and inspire.

www.brilliantgastro.com