ABOUT ME

“The greatest dishes are very simple.” — Auguste Escoffier

 

This quote from Escoffier has resonated with me and my culinary style. After finishing my degree in Hotel Management and Post Graduate Diploma in Food Production Management, I had the opportunity to work with a Michelin Star restaurant in Normandy (France). After earning a Diplome d'honneur from the Association de cuisiners et restaurateurs de Normandie, I returned to India to work with the Taj Mahal Intercontinental hotel in Bombay.

 

My quest for travel took me to Mauritius where I was Executive Chef for Protea Hotels, one of the largest Hotel group from South Africa. My next move took me to Mombasa, Kenya where I was the Executive Chef for African Safari Club, a Swiss resort company with 12 properties in Kenya. 

 

After Kenya, I moved to Vancouver and headed the kitchen of CLS Catering, an in-flight production facility owned by Cathay Pacific & Lufthansa producing over 10,000 meals daily for long haul international carriers.

 

I took on the Executive Chef role at the University of British Columbia at a time when University dining was transitioning from institutional to a more trendy and modern look and feel. During this time I also participated in various culinary challenges in Canada and USA and won multiple Gold & Silver medals.

I have extensive experience working with cuisines from across the world, contemporary culinary techniques and current trends. As a chef and consultant, I have worked on several projects and concept development, menu development, trainings and mentoring. An active member of BC Chefs Association, I have also served on the board of the Association.

PROFESSIONAL DEVELOPMENT

CIA Latin Foods American Kitchens, Culinary Institute of America, San Antonio, TX, United States

CIA World of Flavours, Culinary Institute of America, Yountville, CA, United States

Art of Catering, International Caterers Association Denver, CO, USA

Catersource, International Caterers Association Las Vegas, NV, United States

Art of Catering, International Caterers Association Louisville, KY, United States

Catersource, International Caterers Association Las Vegas, NV, United States

Catersource, International Caterers Association Las Vegas, NV, United States

UMASS Chefs Culinary Conference, Amherst, MA, United States

Trade Certification, Diplôme D'honneur de Restauration Française, Deauville, France

Post Graduate Diploma, Advanced Food Production & Management, Institute of Hotel Management, Mumbai, India

Bachelor of Science (BSc), Hotel Management, Institute of Hotel Management, Mumbai, India

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