Loofre

Chef Foorquan Deshmukh | Corporate Chef at Yellow Tie Hospitality |

LOOFRE CHEF OF INDIA

Name :-Foorquan deshmukh

Signature Dish(es) :-Hyderabad Kacche Mutton biryani

Favourite Restaurant(s) :-Gaggan

Favourite Dessert(s) :-Ande ka Halwa with saffron malai

Favourite Drink(s) :-khajuriapati (Dates thick shake)

 

What inspired you to become a chef?

It’s My Dad Who Inspired Me to Become a Chef. Its All Started When I Won Carving
Competition in 7 Standard.

 

 

What is the one cuisine that you are most comfortable cooking? Enjoy the most

I Love To Cook Indian In Indian I Cook More Of Indian Regional In Regional Most
Favourite Is Awadhi

 

 

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

Yes There are Many Chef Whom I Admire Like Chef Imatiyaz Qureshi , Chef Sharif
Qureshi , Chef Joy , Chef Arjun , Chef Anurag , Chef Gaggan , Chef Ferran Adria , They
Have Different Skill Within Them Which You Can Notice when you Work With Them
And There Are Few Skill Which Can Be Admire Because Of Their Thought.

 

 

Who do you love cooking for the most?

I love to cook for my guest and at home for my mom only.

 

 

Anything interesting for the readers?

If Anyone Wants to Write An Article for Awadhi Cuisine on A Separate Note for freshers and Any Queries Related To Hotel Management Or Career They Can Ask me Through Mail Anytime. My mail id is  ” chefdeshmukh@gmail.com ” .

ABOUT Foorquan Deshmukh | Corporate Chef at Yellow Tie Hospitality |

 

Chef Foorquan Deshmukh With More Than A Decade Rich experience In Indian Culinary Chef. Ads Efficiency & Sophistication To The Industry . He Was The Part Of Pre-Opening Team With Trident Bkc Worked With Shangri-la Mumbai And Itc Grand Central . Currently Working With Yellow Tie Hospitality As An Corporate Chef For Operation & Responsible For Restaurant In Pan India For Various Brand. Working closely with chef Harpal Singh Sokhi , An Innovative Multi Cuisine Chef With Emphasis On Indian Cuisine An Expertise In Regional With Modern Contemporary And Invented Presentation Of Indian Cuisine To The World.

 

 


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