Chefs — ahoy chef

Exclusive Interview | 'Life is a kitchen - put on your prettiest apron and whip up something incredible' - Anubhav Sawhney, Executive Chef, Food Stylist and Cooking Instructor, AJ FOODS

EntrepreneurAhoyChef!February 18, 2019chandigarhComment

Exclusive Interview | Chef Jan Van de Voorde; Executive Chef; Dhigali Maldives

AhoyChef!February 11, 2019Comment

Chef Nouel C. Omamalin, Heritage Patissier, Bakebook Author, R&D Chef and known as 'Nifty Chef' in the publishing world

“there are no shortcuts. A tree never grows from nothing.”

— Chef Nouel C. Omamalin

Exclusive Interviews, Pastry ChefAhoyChef!January 30, 2019Comment

"I wanted to create something with my own hands, hence I founded Kaavo Meat" - Kaviraj Thadani, Director - CoolChef / Kaavo Meat

I am currently obsessed with the subject of how food affects us emotionally.

EntrepreneurAhoyChef!January 24, 2019CHEFOFTHEWEEKComment

'The apple didn’t fall far from the tree, my old man was a chef with the Oberoi Group' - Chef Franky Dsouza | Executive Sous Chef | Atlantis, The Palm

Exclusive Interview with Chef Franky Dsouza | Executive Sous Chef | Atlantis, The Palm

Executive Sous Chef, Exclusive InterviewsAhoyChef!January 10, 2019DubaiComment

"My fav ingredient is Dry Fenugreek Leaves (Kasoori Methi), the aroma is so powerful that it becomes one’s addiction' - Kunal Gautam, Head Chef/Executive Chef at Premier Inn Hotel, Doha

Exclusive Interviews, Executive Sous ChefAhoyChef!January 2, 2019 Comment

"I asked one student that what is flesh? He replied flesh is a light of mobile phone" - Chef Harpreet Singh; Corporate Chef, Indian Paratha Company

Executive Chef, Corporate ChefAhoyChef!November 28, 2018Master Chef - IndianComment

"Always be a student, there is never a time when you are perfect" - Ankur Kumar; Executive Sous Chef, Centara Grand Maldives

Why passion can take you places! Read about Chef Ankur’s journey to the Maldives!

Exclusive Interviews, Executive Sous ChefAhoyChef!September 17, 2018MaldivesComment

"Be innovative no matter how crazy it sounds or looks" - Virendra Singh, Chef De Cuisine - Indian, Radisson Blu Marina Hotel

“I express my gratitude towards God that he has given me this wonderful art of expressing myself through my food.”

Exclusive Interviews, Chef De CuisineAhoyChef!September 15, 2018Delhi, Radisson, Cuisine IndianComment

"Be innovative and always have an urge to be unique" - Chef Rehman Mujeeb; Member of the Exec Committee at Birla Institute of Hotel Management and Studies

Executive Chef, Exclusive Interviews, AcademicsAhoyChef!September 12, 2018Comment

'I am a passionate culinary artist who constantly explores new flavours and cuisines' - Pranav Kapoor, In-Flight Chef & Food Artist

What advice would you give to a young culinary student?

Have a solid foundation, everything that you go through prepares you for the future.

Exclusive InterviewsAhoyChef!August 29, 2018InterviewsComment

Chef Hermann Grossbichler

Exclusive Interviews, Executive ChefAhoyChef!August 23, 2018Comment

"I cannot imagine cooking food without good quality butter" - Kunal Kumar, Head of Culinary Transformation, Ibis Hotels India

“It might be a cliché, but I believe that love and passion for your work makes you a successful person”

Kunal Kumar
Head of Culinary Transformation
Ibis Hotels India

Exclusive Interviews, Executive Chefprabhjot bediAugust 8, 2018Ibis, IndiaComment

"The concept of mixology, infusion, molecular gastronomy and the art of plating will play an important role in the coming future" - Dr Amit Kumar

A visionary academic, Dr Amit Kumar talks to ahoychef! about what it takes to create future leaders of the industry.

Academics, Exclusive InterviewsAhoyChef!August 3, 2018Comment

"The biggest reason that I got attached to food was my father being a farmer" - Anil Kaswer; Chef De Cuisine, Hilton Waldorf Astoria, Jeddah, Saudi Arabia

Exclusive Interviews, Executive ChefAhoyChef!July 18, 2018Master Chef - Indian, Cuisine IndianComment

"To be a good chef you have to be become a good human first" - Chef Nitin Jain

Executive Chef, Exclusive InterviewsEditor TheChefConnectJuly 4, 2018MaldivesComment

"After college you have things only in your head, not in your hand (skill). You need to work hard with honesty to bring ideas into fruition" - Chef Sharad

An Exclusive Interview with Chef Sharad, Executive Chef Around the globe: Asia, Middle East and Africa. Now Group Executive Chef in Tanzania.

Executive Chef, Exclusive Interviewsprabhjot bediJune 27, 2018AngolaComment

Ravindra Jadhav, Executive Chef @Pacific Dawn, P&O Cruises Australia, shares wonderful memories and some pretty awesome words of wisdom for the young

“Attitude and discipline are the most important things one should have to become a successful Chef”

Executive Chef, Exclusive InterviewsEditor TheChefConnectJune 20, 2018Cruise Chefs, P&O CruisesComment

Chef Ritesh Tulsian, Corporate Chef, Food Darzee speaks to TheChefConnect.com

Executive Chef, Exclusive InterviewsEditor TheChefConnectJune 4, 2018 Comment

Exclusive Interview with Michelin Star Chéf Rohit Ghai; The very first Indian Chéf who won Michelin star in less than year time 2017-18

Executive Chef, Exclusive InterviewsEditor TheChefConnectMay 21, 2018London, Michelin StarsComment