Johnson Ebenezer Sous Chef and Assistant to Executive Chef Radisson Blu GRT
I have been in this profession since 1998. I remember when I was a kid, I wanted to be a scientist of some sort. And I discovered that, in the kitchen, even the making of a simple Dosa or Idli has a lot of science behind it.
I specialise in Mid-West and Latin American Food.
Molecular Gastronomy has not yet caught up in the country. People here are still suspicious about cooking with chemicals.
My favourite dish to be Paella.
The most romantic restaurants I have been to areFrench Laundry in California and Noma in Copenhagen.