Chefs — ahoy chef

"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

Chef Prasad Metrani; Executive Chef; Fairmont Hotels & Resorts

Chef Metrani shares his unique experiences that made him the fabulous chef he is today!

Executive Chef, Exclusive InterviewsEditor TheChefConnectMay 16, 2018Fairmont, JaipurComment

Deepak Barua; Executive Chef; HYATT REGENCY DUSHANBE

Executive Chef @ HYATT REGENCY DUSHANBE

Executive Chef, Exclusive InterviewsEditor TheChefConnectMay 11, 2018HyattComment

Chef Bhagat Singh; Chef Patissier; MV Ventura; P&O Cruises

Exclusive Interviews, Pastry ChefEditor TheChefConnectMay 4, 2018Cruise Chefs, P&O Cruises, AustraliaComment

Chef Ankur Tripathi

Executive Chef at Radisson Blu Hotel & Residence Maputo

Mozambique

Executive Chef, Exclusive InterviewsEditor TheChefConnectApril 6, 2018Radisson

Dec 3, 2018

Chef Raghu Deora; Executive Sous Chef; The Taj Mahal Palace, Mumbai #SuperHumansofBombay

“Even when I called my wife to tell her I was shot, I didn’t call her to say ‘goodbye’, I called her to tell her I’ll make it out alive. I was sure of it” - Chef Raghu

Nov 30, 2018

VIDEO - How One Dish Has Kept This Japanese Restaurant Around for 250 Years

Japanese Chef Yamada Kosuke is the 8th generation owner of the Tamahide Restaurant in Tokyo, a restaurant so popular that people will line up for hours to taste his most famous dish, Oyako-Don.

Nov 28, 2018

The World’s Most Celebrated Chef Discusses London Food, Chocolate and Brexit

He holds a total of 18 Michelin stars, and he’s the highest-profile international ambassador for contemporary French cuisine, with 30 restaurants, from Las Vegas and New York to Macau and Tokyo.

Nov 27, 2018

Glion Launches New Master’s Degrees in Hospitality, Luxury, Entrepreneurship and Finance

Glion Institute of Higher Education has announced a new portfolio of master’s degrees to meet a growing demand for postgraduate hospitality education. First intakes are in September 2019.

New Kikkoman restaurant offers live explanations by notable chefs

The unique eatery, called Kikkoman Live Kitchen Tokyo, opened Nov. 1 in the capital's Yurakucho district. An artificial intelligence (AI) system quickly translates the cooks' explanations, allowing foreign visitors to enjoy the show.