Executive Chef, Fisherman’s Cove, Chennai
How long have you been a chef?
I started my career in cooking in 2005 at the age of 20. I was a management trainee with the Taj Group of Hotels after graduating from the Institute of Hotel management and catering technology in Chennai.
Which cuisines do you specialize in?
I specialize in modern European cuisine, Italian being my favorite. But being a head chef, you are required to have the knowledge of all the cuisines.
What are your signature dishes?
I like to cook seafood as it involves skills to cook it to the right degree and right taste. To me, the freshness and the availability of right ingredients is the key to good food.
What inspired you to take up cooking?
As a high school student, I never had any idea about hotel industry or cooking in specific as a profession. My ambition as a student in school was to become a fighter pilot which could not be actualized. Eventually, the opportunity to pursue hotel management came up which I took up blindly. After entering the course, the only thing that caught my attention and impressed me was cooking and hence I took up cooking as a profession. During my college days itself, I used to follow Chef Thomas Keller of French Laundry who inspired me a great deal to do well in this profession.