Name :-Tarang Bhargava
Signature Dish(es) :-Banana Leaf Wrapped Snapper
Awards & Recognitions :-Awarded Silver medal for Food And Hospitality Asia Maldives International
Favourite Restaurant(s) :-Tk’s – The Oriental Grill
Favourite Dessert(s) :-Tiramisu
Favourite Drink(s) :-Coffee
Chef Tarang Bhargava :-
Chef Tarang Bhargava a Hotel Management graduate from IHM Chandigarh, has a rich experience of 12 + years in hospitality industry. Chef Tarang Bhargava first stint into the hotel was with Hyatt Regency, New Delhi in 2007 as a pre-opening team member for the “China Kitchen” and was transferred to Hyatt
What inspired you to become a chef?
Chef Tarang Bhargava said Food is a journey, and for me it started in my childhood sitting on the kitchen platform looking and assisting my Mum cook up scrumptious meals. It was my Mum who inspired me to pursue my passion as my profession. A career in food service is more than a job—it is an extension of life. The best chefs understand the relationship between food and humanity; they understand the deep history of culinary tradition; and they know that preparing good food is more than copying a recipe.
What have been the key drivers for the success of your journey?
My family who always encouraged my decision to become a chef even at the age of 12! My wife the reason for what I am today, she stood by me through my years of struggle, long hours in the kitchen always motivating me to strive for the next level. And most importantly my passion for food and cooking.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
Asian Cuisine, particularly Japanese is my forte’. Teppanyaki style of cooking is the most exciting form that I enjoy the most as it tests your culinary skills as well as your entertaining skills together.
Do you have any advice for someone wanting to become a chef?
Becoming a Chef is matter of pride, respect which you earn after a rigorous hard work and dedication. It’s not just a profession it’s an art. Once a chef –Always a Chef!!
Which is your favourite home cooked food?
I love home cooked masoor dal, chawal!
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ABOUT Tarang Bhargava | Hyatt Place | Hampi |
Chef Tarang a Hotel Management graduate from IHM Chandigarh, has a rich experience of 12 + years in hospitality industry. His first stint into the hotel was with Hyatt Regency, New Delhi in 2007 as a pre-opening team member for the “China Kitchen” and was transferred to Hyatt
Regency Pune as Chef De Partie where he was responsible for opening of the Asian Section at “The Cafe”. In 2010 he got an international assignment with Taj Exotica, Maldives as junior Sous Chef. Prior to joining Hyatt Place Hampi as Head Chef he was associated with St. Regis Vommuli Island Resort, Maldives as Sous Chef.
Chef Tarang after joining team Hyatt Place Hampi has successfully completed some major projects under him one of them being the usage of organic herbs from Hyatt Place Hampi’s own Kitchen garden to curate food in the Gallery Café restaurant, Mentoring all of The chefs at Hyatt Place Hampi, Head Chef Tarang Bhargava ensures each guests that dines with us to serve with a WOW experience. Head Chef Tarang Bhargava believes that whatever we do, do with determination. You have one life to live; do your work with passion and give your best. Be passionate to get the best result.
About Hyatt Place Hampi:
With scenic ruins of Hampi at its backdrop, Hyatt Place Hampi-a leisure hotel is set amidst nature’s paradise sprawling over a lush green landscape with easy accessibility (just a kilometer away from Vijayanagar Airport). Hyatt Place Hampi believes in delivering uncomplicated experiences and purposeful services. Committed to becoming the most preferred hospitality brand, it offers top-notch facilities like an outdoor pool with a spectacular view, StayFit Gym, in- house kitchen garden with organic vegetables and Heaven on Earth Spa & Salon to rejuvenate its guests.