"Be innovative no matter how crazy it sounds or looks" - Virendra Singh, Chef De Cuisine - Indian, Radisson Blu Marina Hotel
We caught up with Chef Virendra and asked him a few questions.
How did it all start? Share your culinary journey with us?
Like everyone else my first ‘Guru’ is my Mother, as a kid I use to ask her, how you make a simple dish so delicious and flavoursome; she use to say with smile that ‘art of knowing your ingredients well and a secret ingredient which is of utmost important that is ‘love & affection”’ make your dish taste as you desire. I grew up listening to the stories from elder brothers in the village who are working far from the home land in hotels in Mumbai & Delhi. They use to comeback with lot of gifts along with interesting stories. Gradually those stories generated interest, interest converted into hobby and hobby is now my passion; this passion drove me so far and I was able to work among India’s best Kitchens such JW Marriott Mumbai, JW Marriott Aerocity New Delhi, Leela Palace Chanakyapuri, Westin Gurgaon and Lemon Tree Premier Aerocity and I am fortunate enough to learn from one of the best chefs in these hotels.