Deepak Barua; Executive Chef; HYATT REGENCY DUSHANBE

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How did it all start? Share your culinary journey with us

After my HSC I was still unsure and decided to enroll for hotel management and see how things shape up for me. In the second year during my industrial training I found my calling. The best option available to us at that time was getting selected for a management training programme. I was selected as a management trainee with Taj.

During this time, I got an opportunity to train with some of the best restaurants across various Taj hotels, like Orient express, Patio, Chambers, Macchan and Trattoria. After completing the training, I was posted at Taj west end Bangalore and in 2008 I left Taj Hotels and joined Ista Hotels in Amritsar (Currently Hyatt hotels in India) and later got promoted as Executive Sous Chef and transferred to Pune.

In 2014 I left Pune and joined Le meridien Hotel Thimphu Bhutan as Executive Chef.

In 2016 I left Le Meridien and joined Hyatt Regency Dushanbe Tajikistan as Executive Chef.

What are your earliest memories of the kitchens you worked in
My earliest memories of kitchen are from my college days working on our daily menus and preparing for chef competition.

A dish your patrons/guest love
Tangerine and ginger marinated grilled salmon with vegetable fettuccini.

A dish that you love but do not have on your menu
Camembert Soufflé

What according to you does it take to become a successful chef?
Love for food, creativity, passion, patience and willingness to long and odd hours.

What advice would you give to a young culinary student?
Work on your basics, make a strong base for yourself and don’t look for shortcuts in
your cooking as well as career

What instruments/ equipment/devices you cannot imagine working without?
My Knife

Your favorite ingredient is…
Fresh and quality ingredients are must, other than that my favorite are fresh herbs, edible flowers, which add color to plate and good quality butter.

Name chefs you find amazing or chefs work you admire
Ferran Adria and Heston Blumenthal

What books should every chef read?
Larrousse Gastronomique