Chefs — ahoy chef

Exclusive Interview | Chef Aakash Chopra, Chef De Cuisine, Vakkaru, Maldives

“the toughest times end up defining you. Those are the days that carve your life” - Chef Aakash Chopra

Chef De Cuisine, Exclusive InterviewsAhoyChef!April 14, 2019MaldivesComment

Our First Video Interview! Chef Naman Kumar Arora, a culinary entrepreneur!

Acrobatic Pizza Twirling, the skills, the practice, the flair!

AhoyChef!April 12, 2019Comment

Exclusive Interview | Chef Balram Singh, Executive Chef, LE MERIDIEN FISHERMAN'S COVE, Seychelles

“kitchen and knife must be your first love” - Chef Balram Singh

Executive ChefAhoyChef!April 8, 2019Seychelles, Le Meridien, MarriottComment

Exclusive Interview | Chef Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli

“my mother dictated recipes and taught me the secrets of running and managing a great kitchen”

Executive Chef, Exclusive InterviewsAhoyChef!April 1, 2019Sheraton HotelSheraton, HyderabadComment

Exclusive Interview | Chef Anuraag Narsingani | Executive Chef | JW Marriott Pune

Exclusive Interviews, Executive ChefAhoyChef!March 8, 2019JW Marriott PuneMarriott, PuneComment

Exclusive Interview | Hamdan Al Shayeb, Executive Pastry Chef, W Hotels

Pastry ChefAhoyChef!February 27, 2019W Hotels, Pastry ChefComment

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