Name :-Chef Vijay Mishra

Signature Dish(es) :-Pan-grilled salmon with lemon green caper

Favourite Restaurant(s) :-Golden jade

Favourite Drink(s) :-Virgin Mojito (very refreshing)

Chef Vijay Mishra –

He has done 3 years diploma in hotel management from iism Ranchi. He is a multi cuisine and modern Indian food specialist. He also has a certification of FSSAI and HACCP.

What inspired you to become a chef?

The major thing that inspired me to become a chef was the creative mind that I could use while cooking and the invotations that I could do with the food .

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

The food that I am most comfortable in cooking is continental and regional cuisine. I enjoy cooking theses cuisines the most.

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

Francis Gomes. Made me strong in initial stage.

When are you happiest at work?

When our all venue got sold out for a day.

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

I would advise if someone who is wanting to become a chef the person should be dedicated to work and profession being flexible is important. A person should be a good listener and a good speaker.

ABOUT Vijay Mishra | Executive Chef at Ramada Hotel | Navi Mumbai |

Chef Vijay Mishra has done 3 years diploma in hotel management from iism Ranchi. He is a multi cuisine and modern Indian food specialist. He also has a certification of FSSAI and HACCP. He began his career as the Demi chef the partie at LSG Sky Chef Bangalore then he became the Sous chef at Park Plaza Royal Palm Mumbai and finally he began his career as the Executive Chef at Ramada Hotel, Navi Mumbai.