Signature Dish(es):-Pan fried salmon with braised shitake and soya ginger bourre blanc
Awards & Recognitions:-RASING STAR CHEF OF THE YEAR FOR THE MARRIOTT INTERNATIONAL FOR THE YEAR 2010 BEST CONINENTAL CHEF OF THE YEAR FOR HYDERABAD 2009
Favourite Restaurant(s):-Indian Accent
Favourite Dessert(s):-Hot mango soufflé
Favourite Drink(s) :-Banana, almond apple shake
What inspired you to become a chef?
Cooking itself inspired me to become a chef, I never thought I will become a chef in my life till the Age of 21. From a Dream of scientist to Chef, it was very surprising for me itself. But both professions has similarities which is innovation, dedication and continuous learning.
Is there a chef you admire the most? Who and why?
Chef Raheel Ahmad – who inspired me so much with his innovation and he is always very clear in his mind what he wanted to achieve at the end when we initiate to cook any dish, plan any menu or craft any event. At present, he is the Culinary Director for Marriott APEC
Chef Girish Krishna- he is a Great team leader, understands the strengths and opportunities of each individual, and ensures team delivers the Great quality with brilliant commitment.
When are you happiest at work?
I always enjoy celebrating the team success, we crated many dishes and won Many awards at the end when the each team member of my team is happy and success in their carrier gives me great pleasure and happiness
What have been the key drivers for the success of your journey?
I belive in simple food, passion for my cooking, updating the trends and keeping the team together which are some of the major key drivers
Do you have any advice for someone wanting to become a chef?
It’s a very versatile profession, he needs to be highly committed for this profession, then he can enjoy the most of it.
ABOUT Mahesh Padala | Executive Chef at the Westin | Hyderabad |
Chef Mahesh is the quintessential culinary personality. He rightfully holds the position of the Executive Chef at the Westin Hyderabad Mind Space. Originating from the beautiful natural harbor of India, Vizag, he blends in the distinct flavours in the masterpieces he creates.
Having a keen interest in the Indian cuisine, he learnt the art of blending spices from his grandmother at an early age.
When asked what his favorite childhood dishes are, he would say that it is of his grandmother’s “Garelu” (lentil wadas) and country chicken curry. The fascination of cooking took him on his journey through major cities to work alongside many high profile chefs across the world. In his several years of experience he has pioneered numerous culinary concepts.