Name :-Anand Kumar
Signature Dish(es) :-Moroccan chicken tagine with steamed couscous
Favourite Restaurant(s) :-Bhojohari manna
Favourite Dessert(s) :-Tres leches
Favourite Drink(s) :-Kachhey kairi ka panna
What inspired you to become a chef?
My greatest inspiration is my mom. She has not just taught the first steps to life but also the steps to being a great cook. The ABC’s of cooking that she has taught me is always keep the recipe simple, be interested in the dish you cook and finally cook with a good heart.
What is the one cuisine that you are most comfortable cooking? Enjoy the most.
The most comfortable dish that I love cooking is the Thai cuisine. More than just an interest it’s a fascination, passion and love for the cuisine that has inspired me. The colours and flavours are very rich, with the taste and palate for a mixed audience. It’s also healthy, unique and resplendent with the vibrancy of tradition and culture.
When are you happiest at work?
I love working with my team. In the toughest of times, when the demand is high, orders are high and everyone is really working hard to delights our guests, customers, management etc. That is the moment when one smile from the guest and that one greeting of thanks which brings me the happiness of a lifetime.
What have been the key drivers for the success of your journey?
Creativity is my key driver. Creativity is the sum of our efforts by displaying efficiency, effectiveness, perfection, joy and happiness that we share. The struggle we take in perfecting a dish with constant practice and perseverance can be summed up as “Being Creative”, by the guests. Indeed, a lot of hard work has gone into it, in order to keep the hope and aspirations high.
Creativity takes time and perseverance. Though certain actions can be done easily and effortlessly we always don’t want to compromise. Each and every delicacy prepared has a story to tell.
Who do you love cooking for the most?
I love cooking food for my son. While being a chef is all about the profession and passion, the point behind cooking food for my son, is about love and love alone. I am very happy and I cherish every moment when he eagerly awaits and shows his interest in cooking.
Finally as we sit on the table he draws a smile from the corner of his eyes as he munches on the delicacy. I can’t wait but laugh back at him.
ABOUT Anand Kumar | Hyatt Hyderabad Gachibowli | Hydrabad |
Chef Anand Kumar- the man behind the magic.
Chef Anand Kumar, the man behind this magic, started his career in 2002, with JW Marriott Mumbai as a kitchen management trainee. A young lad, who initially picked up knives in the magnificent property, would have never thought what he would become. Three months of perseverance then got him a re-designation as, “Trainee Chef De Partie”. This is where he believed in his dreams.
His dreams came true when he was welcomed into the Hyatt Family in August 2002 as Commis at Hyatt Regency Mumbai. Over a period of time, he graduated to the role of “Chef de Cuisine” followed by the role of “Executive Sous Chef”.
Now, Mr Kumar serves as an Executive Chef at Hyatt Hyderabad Gachibowli. He now specializes in Arabic, Thai, Chinese, Indian, Italian and western cuisine. This where he believed that knowledge and know how that he acquired is actually the ones he shared with the colleagues and the team throughout his journey. He remarks, “Each one of us appreciates ones effort and together we give our best. That is the kitchen mantra”. His role now also involves engaging and interacting with the customers, delighting them with cooking shows, imparting his skill and experience by promoting cooking classes.
With the growing awareness on healthy cooking and eating habits, he also headed a workshop for the Delloitte community here in Hyderabad, adding value to diet eating and spreading awareness on binge eating to the tech savvy and fast growing IT community. His mantra is all about 22 days to look like a 22. Being a well-known foodie, a friend amidst the food loving community, his reach is far more than Hyderabad.
The “Food-Seduction” is an initiative launched by him to grasp and reach the audience on the digital platform. “Look, Taste & Relish; are the three vital points a chef needs to maintain”, he remarks. The Look is all about the visual communication and appeal. The Taste is all about the ingredients and palate, the appeal is finally the yummy exclamation which is received.
A very sociable person as he is, he is well connected and approachable on all the latest platforms possible. His videos on cooking are a medium to learn and understand cooking with the added garnish of his message for all our lives and a platform for the budding chefs. In a lighter vein, he believes that food must fill one’s heart than a tummy alone.