What inspired you to become a Chef?

Every successful chef during interviews would describe their mother or their grandmother as their inspiration. Where in to me…! My father is my biggest inspiration for me to become a chef. Highlight is that my father wasn’t an hotelier and he has never been to a star Hotel till I choose Hotel as my career. Though I am a recipient of numerous awards throughout my career, I am still trying to explore all the secret ingredients of my father who use to dazzle me with every single dish that he makes.

 

 

 

What is the One Cuisine that you are most comfortable cooking? Enjoy the most

Mediterranean Cuisine, Simple and straight to the palate.

 

 

Is there a chef you admire the Most? Who and why?

Chef Surender Singh – Down to earth, Gels well with team and always work towards the development of the team.
Chef Sheetharam – Highly passionate and committed towards work. A never say NO attitude.
Chef Deepak – Brilliantly smart functioning and extremely creative.

 

 

What have been the key drivers for the success of your journey?

  • Learn at every opportunity
  • Trying to be different all the time
  • Wisely treat every Individual

 

 

 

Do you have any advice for someone want to become a chef?

Let only the passion drive you not compulsion.

 

 

ABOUT Abhiram | Executive Chef | Radisson Blu GRT Chennai

 

Chef Abhiram is an Executive Chef at Radisson Blu GRT, Chennai with 15 years of experience in culinary field. He has mastered some of the finest cuisines of the world –European, Middle East, Indian & Fusion. He got experience in varied field such as Cruise lines, International Business Hotels & Restaurants in U.S.A, U.K, and U.A.E.
Chef Abhiram worked closely with Chef Joseph Chaine in opening one of its kind Middle Eastern restaurant AZULIA at GRT GRAND HOTEL He has been instrumental in opening SALT COMPANY 531, first Restaurant in INDIA to introduce Salt Block Cooking.