Member Info
I am an energetic, enthusiastic and a result-oriented hospitality professional. Currently working as a Executive Sous Chef at the Royal Lancaster, London. An award winning 5-star 411 Bedroom property, 7 outlets with 2 main restaurants being 2 Rosette awards winner, 14 PDR and 2 ballrooms with the capacity of 1000 covers in each. I oversee the Overall culinary operation Assisting the Executive chef.
My cooking Journey started from my childhood when I started stirring the pots in my teenage. Supported with the professional education of Hotel management, catering technology and applied nutrients I turned my hobby into my career. In last 20 years I have been in various roles from an associate/commis chef to this level. Those days I was encouraged and motivated by the recognition from the media when at an early age of my career an article with recipes was published by a famous national magazine of India, and then a picture and article in another one within few months.
My focus lies on the 5 important quadrants of Hospitality business which primarily start’s with healthy, honest and simple cooking , Guest Satisfaction, employee satisfaction, maintaining the high Standards, and Profitability.
I am fortunate enough to be able to work for some of the most popular and premium brands of Hotel Industry such as Hilton, J W Marriott, Intercontinental, Le Meridien, and Royal Lancaster. I also got an opportunity to do an on-stage live cooking session with famous BBC (Saturday kitchen) celebrity Chef Ross Kelvin burden during Taste of Asia event in London.
Trans-Atlantic exposure
I am lead culinary solutions consultant with Culinary fusion incubator http://www.culinaryfusionsincubator.com/ based in USA. I helped develop a panel of chefs specializing in different ethnic cuisines. Also Helped develop and launch Seven Spoons (www.sevenspoonsfood.com ) brand in the US market. The brand sells a line of internationally inspired skillet meals that allows consumers make popular ethnic dishes from around the globe in a healthy and a convenient way. Involved in identifying dishes based on both trends and white spaces, developing recipes to deliver on desired nutrition benefits, consumer testing and commercializing them in the plant. Launched in 2013. Advised on developing a new line of chicken stocks and broths for Perdue. Helped optimise recipes of a line of new nutritional beverages developed for a start-up in India. The line has been picked up by a multinational beverage company. Developed a line of ethnically inspired ready to eat tuna products for Chicken of the Sea brand. Along with this several other projects across USA, India Middle east and UK itself.
I specialise in rebranding and relaunching various restaurants including their concept, menu, service style, layout set up, design, and entire service ware. I love experimenting in different cuisines while creating their fusions and hybrids. Afterall what does a good dish need, some salt, pepper and soul.
