Name :-Subhash Jana

Signature Dish(es) :-Ragi Pasliyan (Tandoori lamb Chops encrusted in finger millet puff, India meets Wallington, London)

Favourite Restaurant(s) :-Rustic Stone (Dublin & Ireland)

Favourite Dessert(s) :-Baked New York Cheese Cake

Favourite Drink(s) :-Tender Coconut water

What inspired you to become a chef?

I have a strong sense of responsibility thus since childhood I used to cook food to help my mother. Eventually, I learned critical techniques of Indian Cuisine which seems very critical yet simple. My mother and her sense and understanding of food inspired me to take the serenity of home cook food to modern Gastronomy delight. In one word my mother and her understanding of food inspired me to become a chef.

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

I have trained in Multi cuisine culture where chefs need to know and learn anonymously everything about cooking. Personally, my favourite is “my cuisine” which is New age Indian food with world techniques and nature inspired. Latest creation “Gosht Nihari Arancini” served with Martini Nutella, Just love inventing.

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

I admire Chef Roshan Mendonsa for being a mentor and grooming me as a leader. I have learnt one particular thing from him is that Being Honest and straightforward is better than being diplomatic, True leaders are not diplomats and diplomats are not a true leader.

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

Being a Chef cant be just a profession. If someone really loves and has a true feeling for food then only He/She can be happy with the pressure and pleasure of being a chef.

ABOUT Subhash Jana | Hayatt Regency | Lucknow |

Subhash Jana currently managing (206 well-appointed rooms with superior business facilities and devoted attention to the Guest’s needs) the entire operation in the capacity of Chef de Cuisine (Exe. Sous Chef). He is also handling Banquets, Bar and all day Dining (Deputy to Executive Chef- Sr. Sous Chef) uplifting the food quality and presentation to next level. The Vivanta by Taj, Guwahati has 150 well-appointed rooms with superior business facilities and devoted attention to the Guest’s needs. The hotel has two function rooms – Jayasagar (1&2), Rudrasagar (1&2) and Manas Lawn – on a dedicated area with a capacity to accommodate up to 1800 guests.

He managed two outlets as A Chef in Charge (Sous Chef) for Sea Salt (Modern Grill Restaurant) as well as feast (All Day Dining Restaurant) in Sheraton Maldives Full Moon Resort and Spa. Promoted as A Chef In Charge (Sous Chef) from Junior Sous Chef for All Day Dining Restaurant, Ministry of Food within 3 months of Hilton Bangalore opening. Have executed Tea And Indian Contemporary Food Pairing with Dilmah for Who’s who of Bangalore on 20th Sep, 2014 He has been awarded as the best performer in India at Hilton India for 2014 Within 6 months of Hilton Bangalore opening, which became the 6th Best Hotel in Bangalore in Trip

Advisor and a few reviews mentioned his contribution towards it. Well Executed an Awadhi and Kashmiri Food Promotion at The Imperial, New Delhi in 2012 Assisting Executive Chef in planning food promotions and Budgeting the food costs for all the F & B outlets.