What inspired you to become a chef?

My inspiration is always my Mom as a professional chef she always improve on food as she follow many of the food critics and chef she taught me how to prepare rice, Indian curries and all time favourite magi and that is movement when I have a thought in my mind to become a chef and my professionalinspiration is Chef Rohit Gambhir, Executive Chef of The Oberoi New Delhi.

 

 

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

I enjoyed the most when i cook Modern European cuisine more than just interest it fascinates me as you can create an art out of ingredients on the plate. The colours and different textures will give a unique taste and view to the ingredient which you are cooking.

 

 

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

Chef Bjorn Frantzen, as I always fascinated about the world of molecular gastronomy and Michelin Star Chefs he is the one who I admire the most because of the uniqueness in his dishes, the way he uses the ingredients and the simplicity of presenting the rare and complex ingredient in different textures and taste.

 

 

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

Creativity, hard work, passion for cooking and the most important thing is discipline, as discipline teaches me to be on the right path follow the right direction and do not deviate from the goal what I set for the future.

 

 

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

Once you decide on your occupation you must immerse yourself in your work, you have to fall in love with your work and never complain about your job you must dedicate your life to mastering your skill and this is the secret to success.

 

 

Who do you love to cook for?

I love to cook for my wife and son on my day off.

 

ABOUT Nitish Chopra | Sous Chef | Marriott International New Delhi

 

Nitish Chopra, Started his career in October 2010 with The Oberoi group, and got posted in THE OBEROI NEW DELHI as a commis chef and after a period of three years and 4 months honing his

culinary skills he was promoted to CDP (chef de partie) in the same group and then in 2016 when The Oberoi, New Delhi was in its face-lifting stage. He was transferred to The Oberoi, Gurgaon as SR. CDP over their he got work with many of the great chef and under the supervision of Chef Manish Sharma he got the chance to work with Chef Mario Peacke (ONE MICHELIN STAR) Chef de cuisine at award winning restaurant Luce D’Oro, when he visited India to present his signature seasonal cosmopolitan culinary style in seven course in threesixtyone at The Oberoi, Gurgaon and was called back to The Oberoi New Delhi in 2017 for the reopening of the Legendry hotel.

Currently he is working with the Marriott International as Sous Chef and he hold a good knowledge about western, Italian and Indian cuisine and working on honing his skills over Korean and Thai cuisine.

In this growing and fast developing country people tends to know more about their food as they are well travelled and very much keen toward what they are eating as are they eating a healthy and as a chef his responsibility is to cater them a gastronomy of modern and healthy food.