Starting out,
I graduated from IHM Mumbai, with an internship in La Rochelle, France which was part of our course study and my first window into the world of hospitality.
I spent the first three years of my career under the mentorship of Chef Hemant Oberoi at The Zodiac Grill, Taj Mahal Palace Mumbai and grew from a trainee to Chef de Partie in that span.
Following which I helmed the kitchen at A Reverie, Goa, working closely with owners Aakriti & Virendra Sinh to redefine the food philosophy from fine dining to local produce driven signature cuisine!
One of the most pivotal stages of not just my career, but life was my position as line cook at Eleven Madison Park, New York.
I was able to zoom into the most important details of cooking- processes, flavors and people, spend time with ingredients and learn from the best about what 'Making it nice' really means!
My time at Azurmendi, Spain was a conscious step towards environmentally conscious hospitality. What started as a stage, became a deep dive into the world of modern Basque cuisine and sustainable processes in fine dining.
My time as Executive Chef at Perch wine & coffee bar, Delhi (Khan market & Vasant Vihar) has been a huge learning in making sure great food isn't a luxury & that as a Chef you can be consistently inventive and yet exude a no fuss approach.
With a multi faceted role, it taught me a lot about a guest's perspective to what we put out with food, beverage and hospitality.
With a keen & growing interest in food sustainability and organic produce, my stage at Relae, Copenhagen (the only 95% organic restaurant in the Michelin guide) went beyond restaurant operations to harvesting organic produce each morning from the restaurant's farm and bringing it to the guest table within 5 hours!
It will be one of my most treasured experiences with inspiration to bring that movement back home.
Bringing the vibe and food program of Perch to Bombay and letting
Perch wine & coffee bar in Pali hill grow it's own roots and shoots has been an incredible process. The added drama of doing it 23days before the longest country wide lockdown and then pivot to a completely new model was an huge lesson in adapting to new challenges.
2020 taught everyone to acclimatize as we go; for Chefs, it definitely taught us to go back to basics and retrace our paths. The Eclectic kitchen was born as a lockdown passion project, with globally inspired weekend special menus available for delivery in Bombay.
A long time dream came to life in May of 2022, Kiki & Pastor was an events and delivery taqueria serving contemporary Mexican fare in Bombay. We delivered throughout the city and also catered intimate gatherings with customised menus to match the mood, while keeping it Mexican!
Well seasoned hospitality is set up to help turn key and existing restaurants reach their highest potential of excellence in terms of food quality, food cost, profitablity, manpower efficiency, SOPs and overall a genuinely unique and delicious food experience for guests walking through the doors. We have worked with clients in most major cities of India to create and powerful and long sustaining restaurant community through consulting.
