Exclusive Interview - Kunal Gautam, Head Chef/Executive Chef at Premier Inn Hotel, Doha
How did it all start? Share your culinary journey with us
I belong to a Big Joint family from Bihar where I learnt the basic nuances from my Mother & Sisters, though they never allowed me to enter in Kitchen, but I still got interested. Then I did my Hotel management from IHM, Hyderabad in 2008. Then started working as a Management Trainee with IHG group, New Delhi which became Lalit where I worked around 3-4 Years, then moved to Taj Ahmedabad then with Crowne Plaza Pre-opening in Ahmedabad, then came to Dubai with Starwood and worked around 2 and half years, then again moved back to India with Marriott Ahmedabad after that currently working as an Cluster Executive Sous Chef with Flora Hospitality, Dubai.
“the toughest times end up defining you. Those are the days that carve your life” - Chef Aakash Chopra
Acrobatic Pizza Twirling, the skills, the practice, the flair!
“kitchen and knife must be your first love” - Chef Balram Singh
“my mother dictated recipes and taught me the secrets of running and managing a great kitchen”
“there are no shortcuts. A tree never grows from nothing.”
— Chef Nouel C. Omamalin
I am currently obsessed with the subject of how food affects us emotionally.
Exclusive Interview with Chef Franky Dsouza | Executive Sous Chef | Atlantis, The Palm
Why passion can take you places! Read about Chef Ankur’s journey to the Maldives!
“I express my gratitude towards God that he has given me this wonderful art of expressing myself through my food.”
What advice would you give to a young culinary student?
Have a solid foundation, everything that you go through prepares you for the future.
“It might be a cliché, but I believe that love and passion for your work makes you a successful person”
Head of Culinary Transformation
Ibis Hotels India
A visionary academic, Dr Amit Kumar talks to ahoychef! about what it takes to create future leaders of the industry.
An Exclusive Interview with Chef Sharad, Executive Chef Around the globe: Asia, Middle East and Africa. Now Group Executive Chef in Tanzania.
“Attitude and discipline are the most important things one should have to become a successful Chef”
Chef Metrani shares his unique experiences that made him the fabulous chef he is today!
Executive Chef @ HYATT REGENCY DUSHANBE
Executive Chef at Radisson Blu Hotel & Residence Maputo