Signature Dish(es) :-Atlantic Norwegian salmon with cous cous pearls and Pok choy served with orange cream reduction
Awards & Recognitions :-1. Awarded the star employee of the month at Carnival cruise line 2. Been a part of the Judge’s panel during the preliminary rounds of MasterChef India
Favourite Dessert(s) :-A Hot Chocolate Sundae
Favourite Drink(s) :-Cold coffee with ice cream
What inspired you to become a chef?
From a very young age, I took a keen interest in tasting food and understanding what goes into its preparation. I would enjoy the taste of home-cooked food, explore outside eateries and try my hands at cooking by experimenting with some unique recipes. Very soon, I realized my culinary passion and decided to pursue it professionally. However, apart from my love for cooking, it is the genuine pleasure that a guest experiences after tasting my food which keeps me motivated.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
According to me, it is Italian and European cuisine which gives me the freedom to create the most complex flavors with the simplest of ingredients. It is incredible to see the variety of flavors one can experience with the use of ingredients such as herbs, garlic, olive oil, butter, cream, exotic meat, truffle, and vegetables.
When are you happiest at work?
Every profession comes with its own share of challenges and pressure. It is the true passion for cooking and the positive spirit of the hard-working team around me, which keeps me happy and constantly driven.
What have been the key drivers for the success of your journey?
My journey has been the most exciting, challenging and full of adventure. The sheer sweat and hard work behind working in a hot kitchen for days with multiple chefs, in a competitive environment, has kept my adrenaline rush upbeat. The freedom to be creative gave me the chance to expand my capabilities. But what kept me wanting more was to know that I had the potential to bring a smile to someone’s face every day through my food.
Who do you love cooking for the most?
Cooking for my family and the guests have always given me a child-like joy.
ABOUT Gaurav Mullick | Executive Chef Lemon Tree Hotels | Noida |
After completing his education from one of the most reputed hospitality colleges, IHM, Lucknow, Gaurav Mullick began his culinary journey at The Oberoi RajVilas, Jaipur as a Commis chef. He has worked with multiple and esteemed hospitality brands including The (Leela Group, Aman Resorts International, Radisson Hotel Group, Dusit International and Carnival Cruise Line). Gaurav has spent his earlier years in New Zealand learning the advanced levels of culinary art and gained international exposure by working with some of their best local restaurants. He is currently the Senior Executive Chef at Sandal Suites, operated by Lemon Tree Hotels. Gaurav’s expertise comes from his belief in offering taste which creates a lasting experience in the guest’s mind.