Name :-Raj Kumar
Signature Dish(es) :-Parma Ham coated and Goat Cheese Stuffed Lamb.
Awards & Recognitions :-Best young chef at food and times award in Jaipur for Best Italian restaurant.
Favourite Restaurant(s) :-Giardino
Favourite Dessert(s) :-Chocolate Fondant
Favourite Drink(s) :-Masala chaach
What is the one cuisine that you are comfortable cooking?
Italian, because of the use of fresh ingredients and keeping the dishes simple. It offers an abundance of taste and simplicity, food of Italy varies from region to region be it Tuscany, Piedmonte, Sicily, Lombardy, Emilia-Romagna and so on. Italian cuisine is so much beyond Pizza and Pasta.
Who do you love cooking for the most?
My wife, she always motivate me to go that extra mile in my career and life so whenever i get time i love to cook for her.
Do you have an advice for someone wanting to become chef?
Be innovative and creative and the day you stop being creative your career as a chef ends, so only get into being a chef if you are creative and can withstand the pressure behind the gas range.
Favourite home cooked food?
Kadhi chaawal, Bhindi and any stuffed parantha.
ABOUT Raj Kumar- Hyatt Place Pune
Raj Kumar has started his Career as a Chef with TAJ as a Management trainee and worked in their flagship properties in Mumbai- Taj Land End, Taj President, Delhi – Taj Palace, Taj Mahal and Jaipur – Taj Jai Mahal Palace.
After completing the Management training programme he was posted as a Chef De Partie at Taj Jai Mahal Palace Jaipur, Responsible for overhauling of their Italian restaurant which won the Food and Times award for Best Italian Restaurant in Jaipur, after a year given the responsibility as Sr. Chef De Partie and Opening of a new Barbecue and grill restaurant which later won the award for one the best alfresco barbecue and grill restaurant.
After spending 6 years with Taj moved to work with Lebua and Starwood Design Hotel as executive sous chef and now with Hyatt as Head chef. In the meanwhile opened speciality restaurant in Starwood which is the first of a kind of Greek and Spanish speciality restaurant in DELHI NCR.
He always believed in hard work and keep on learning new things and respecting his mentors. He believes that “Being a chef you must be creative and that should be visible in your dishes which you produce”.