Signature Dish(es) :-Taar Korma
Awards & Recognitions :-All India Rank Holder in Appetizer section - All India Mango Culinary Contest - May 2007 Awarded the 2nd position all India for the appetizer section for pre-plated innovation with Mango as the key ingredient in the dish
Favourite Restaurant(s) :-Al-Kauzer
Favourite Dessert(s) :-Jigar Thanda
Favourite Drink(s) :-Shikanji
What inspired you to become a chef?
As a kid, I was always intrigued by the idea of cooking & innovating different and new dishes. Food makes me happy and the thought of making people happy through cooking was my inspiration to get into this particular industry. Also, I always felt it is a noble honor when one cooks for a starved soul.
What is the one cuisine that you are most comfortable cooking?
I enjoy cooking Indian cuisine the most, North Indian cuisine being my forte. It just brings a smile to my face when one sees the richness, old school cooking methods and consistency of the dishes.
Is there a chef you admire the most? Who and why?
Chef Rajeev Janveja. I have trained in his kitchen during my initial days as a chef in a kitchen started by him. He is one of the chefs who has a committed soul of a true chef, cooks with love which is necessary and one can see that true artistic child in him even today closing at mid 50’s.
What have been the key drivers for the success of your journey?
The key drivers for my success would definitely be my team, mentors, senior leaders who I have/ am working with and my family who keeps me going and help me do better each day.
Do you have any advice for someone wanting to become a chef?
It might look easy but chefs today need to have the zeal to curate something new all the time and the commitment to keep going and not give up when exposed to challenges. As one spends time in learning and creating the art of cooking, a true chef falls into place.
ABOUT Vibhav Verma | Executive Chef | Grand Mercure Hotel | Bangalore|
Chef Vibhav Verma has a skilled experience of over 14 years as a chef and in the culinary industry. He began his career as a Chef trainee in the year 2002 in the Taj Group of Hotels, Resorts & Palaces. He trained in garde manger, banquet kitchens and Indian Specialty restaurant. He then went on to become the chef in-charge of the Chambers Club, New Delhi. He then went on to work at Soneva Gilli Six Senses, Maldives as the specialty chef. During this period he brought authentic Indian food to life and presented arrays of Indian cuisine at the coffee shop as the specials for the day.
He also began the first of its kind: A Herb Garden cafe where the guests could choose from their wild selection available and were presented with a fresh herb meal of their choice. Before being appointed as the executive chef at an India restaurant in Edinburgh called Club India, he did his MBA in Hospitality Management from Queen Margaret University in Scotland. His first project in Accor was at Ibis Gurgaon. He joined Grand Mercure Bangalore in July 2019 as the Executive Chef.