Loofre

Chef Pinaki Swarnakar | Lavaash By Saby | Bangalore |

LOOFRE CHEF OF INDIA

Name :-Pinaki Swarnakar

Signature Dish(es) :-Nasi Goreng

Favourite Dessert(s) :-Tab Tim Grob

Favourite Drink(s) :-Pina Colada

Influences :-Gordon Ramsay

 

What inspired you to become a chef?

I always believe that chef is an Artist. When I used to watch television as a child, seeing Other chefs giving interviews and appearing on various labels I used to get inspired with that a lot. I have really enjoyed watching Cheeni kum and an advertisement by Sanjeev Kapoor.

 

 

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

Chef Gaurav Lavania, Chef Ghanshyam, Chef Pramod and Chef Frank . These four people are my teacher and mentor. Whatever I am today it is always because of them. They taught me how to work hard and stay strong even when the time hits to real hard. They will always be my great admiration.

 

 

Which is your favorite home cooked food?

My Mom’s Chicken Roast. Which I can have anywhere anytime. It is her personal recipe.

 

 

When are you happiest at work?

When I stand on the live counter surrounded by guests and I explain them everything about the food or dish I have prepared, right from the origin to history to recipe. The feel I get is no less than the Hero of any Show.

ABOUT Pinaki Swarnakar | Lavaash By Saby | Bangalore |

 

” Chef ” is not a small word, it is the modified name of “Chief”. Person who is Chief of kitchen He is known as Chef.  Pinaki Swarnakar at very first day in his career 16th August 2004 ITC Sonar The Luxury Collection” his chef Gaurav Lavania told him that he never become a big chef until unless he never become a very good cook. He keeps that word in his soul and started his career.

He is the only child of his parents and never thought he would complete the Chef mission as his native is not popular municipality in West Bengal and he also studied from a normal Bengali medium school.

But hunger to learn and passion on work never stopped him to run and He never get demotivated from his senior. Today he is doing as Area Executive Chef with Neemrana Hotels group which is comes under Small Luxury Hotel Group. He has his own 3 Ekar garden in Neemrana where he is farming Organic vegetables to give the real taste in food.

He has achieved HACCP Level 3 certificate and best remanded restaurant award from Gulf. His career was with Hyatt, Marriott, Taj, Radisson Etc at where he has  worked not as basic stage but as minimum supervisor and manager level.