Signature Dish(es) :-72 hrs Brewed chashu Ramen
Awards & Recognitions :-Won Chef of the year 2010 , Organised by Indian Culinary forum Top Chef Award 2015
Favourite Restaurant(s) :-Olive bar and kitchen
Favourite Dessert(s) :-RasMalai
Favourite Drink(s) :-Black coffee
What inspired you to become a chef?
Two month long On the job training at Taj Gateway Banglore and spent almost 20hrs a day ,persuaded me to become a Chef.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
Well the food that I like cooking the most is Indian and Japanese .
Is there a chef you admire the most? Who and why?
Chef Nobu Matsuhisa .Because of his passion towards cooking and what he has made for himself.
When are you happiest at work?
I am Always ..Everyday 🙂 happy to work.
What have been the key drivers for the success of your journey?
Support from my family including days when they wanted me to be with them and was away because of my Job. Plus a great team to work with.
Do you have any advice for someone wanting to become a chef?
Spend as many hours in the kitchen without counting.
ABOUT Vikram Khatri | Business Head & Executive Chef | Guppy + The Poke Bar, Delhi; Hello Guppy, Mumbai
CHEF VIKRAM KHATRI, The ninja chefs with many firsts
Business Head & Executive Chef Guppy + The Poke Bar, Delhi; Hello Guppy, Mumbai
Chef Vikram Khatri is quite the ninja in the kitchen. In 1999, he joined India’s first Japanese restaurant Sakura at the Metropolitan Hotel, New Delhi, where he spent seven years learning the craft, nuances, and technique behind Japan’s most famous dishes. Fresh off the Sakura boat, he came aboard the Olive Group as a core team member for ai. After a short stint at the modern Japanese restaurant Ocean Room in Sydney, ai called him back home.
Breaking Myths Five years and multiple awards later, Guppy’s pioneering chef, Vikram Khatri has proven that Japanese cuisine is much more than sushi & raw seafood. The menu at Guppy has an exceptionally wide selection for vegetarians like Mushroom Toban-yaki, Vegetable Filo Rolls, Karashi Vegetable Casserole, Tofu and Asparagus Steak to name a few and a variety of meats for non-vegetarians like Guppy’s Signature Pork Belly, Chicken and Bacon Casserole, Sakura Wood-Smoked Smoked Chicken Wings and Hot Stone Tenderloin.
Awards for chef & under his tutelage:
Chef Vikram and his talented young team has brought home many awards and accolades to the
restaurant which include
Guppy’s chefs bagged the first and second prizes at the National Sushi Championship 2016 organised by JETRO, a Japanese trade and investment promotion organisation under Ministry of Economy, Trade and Industry (METI), along with Indian Federation of Culinary Association (IFCA)
Chef of the Year Award at the 7th International Chef Awards organised by the PHD Chamber & Indian Culinary Forum (ICF), along with Indian Federation of Culinary Associations, 2010
Best Sushi in Town at the Eazy Diner Foodie awards
Best Japanese Restaurant by Times Food Awards in 2014, 2015 and 2017
Apart from his passion for cooking, Chef VK likes to read and listen to music. On his day off, you will find him at home spending quality time with family.