Chef of the Week Sponsored by Pure Ionic Water: Rohit Shenoy, Executive Chef, St Martins Lane
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
5 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from watching my mother cook. I trained at The Institute of Hotel Management Mumbai and myskills were developed over years working with some great chefs.
What do you enjoy most about being a chef?
The creativity and the scope of doing something different and new every day. Taking simple ingredient and turning it into memorable is satisfying.
Name three ingredients you couldn’t cook without.
Patience, passion and love.
Which piece of kitchen equipment couldn’t you live without?
After my knife it would be my Thermomix.
What food trends are you spotting at the moment?
Veganism – quite a few people are leaning towards plant based and low or no alcohol; guests are steering away from alcohol.
What do you think is a common mistake that lets chefs down?
Not taking constructive feedback and not been consistent.
What is your favourite time of year for food, and why?
I love the summer… the king of fruit is in season – mango. Overall, there is so much variety in ingredients.
Which of your dishes are you most proud of?
I am proud of everything I have done so far… good or bad.
How do you come up with new dishes?
A season, an ingredient, a memory and a texture.
I look at what’s at peak, what do the guests like, colour and texture balance and of course, how fast can I deliver this during service?
Who was your greatest influence?
Barry Tonks.
Tell us three chefs you admire.
Raymond Blanc, Marco Pierre White, and Rahul Akerkar.
What is your favourite cookbook?
The Science of Cooking.
Who do you think are the chefs to watch over the next few months?
Tom Earnshaw and Josh Hughes.
