What inspired you to become a chef/baker?
I have always wanted to be one, since I was in school. I guess, I would attribute it to my mother for initiating me into the culinary world.
Is there a chef you admire the most? Who and why?
I really like New York based Ron Ben Israel’s work for his timeless classic beautiful work and for the ultra modern chic work, Moscow based Tortik Anushka’s work.
When are you happiest at work?
When i have the creative freedom to do what i want, when the client leaves it to me.
What have been the key drivers for the success of your journey?
Huge support from my family and my business partner Sharmila. I would like to add that hard work, consistency, and to be able to think out of the box and never ever to compromise on quality are some of the factors.
Do you have any advice for someone wanting to become a chef/baker?
First and foremost, you need the fire in the belly and the passion because being a chef is not as glamorous as it looks on TV. It is a lot of hard work with long hours and a very different life. If you’re up for it, the world is your stage.