Name :-Chef Vinod Kumar Shah
Signature Dish(es) :-Roast Chicken
Awards & Recognitions :-• International Hospitality Day Award 2019, for exemplary Contribution at Lemon Tree Hotel, Tarudhan Valley, Manesar. • Won 1st Prize, Internal Hotel Culinary Competition, 28th March 2009. Taj Mahal Hotel, New Delhi. • Won Bronze Medal for Three Course Set Dinner Menu Category, March 8th – 11th 2007. Pragati Maidan, New Delhi at Culinary Art India Competition. • Won Bronze Medal Twice in Appetizer Section of Mango Culinary Art Competition, organized by Delhi Tourism and Indian Culinary Art Forum in July 2004 & July 8th 2006
Favourite Dessert(s) :-Baked Rasmalai
Favourite Drink(s) :-Lemongrass infused coconut water
Chef Vinod Kumar Shah:-
Chef Vinod Kumar Shah is classically trained at the renowned Institute of Hotel Management, Bhopal. He earned respected 18 years in culinary industry. Chef Vinod Kumar Shah sharpened his skills in Garde Manger, Coffee Shop and Banquet kitchens of well recognized Hotels of New Delhi and NCR. His Culinary journey started with culinary expertise of Radisson Blu, New Delhi and value added by Shangri-la, New Delhi, Taj Mahal Hotel, New Delhi, Radisson Blu, Gurugram, Hilton Garden Inn, Gurgaon. From past four years he holds the position of Executive Chef with in Lemon Tree Hotel, Tarudhan Valley for Lemon Tree Hotels
What inspired you to become a chef?
In my school days, I used to cook some quick and easy meals to satisfy my odd time hunger. Passion for cooking started when family members started praising the taste of the food I prepared. Eventually I realized, cooking and serving food is a best way to share happiness with one another. This thought in my mind inspired me to connect with people easily and in a simple way.
What is the one cuisine that you are most comfortable cooking? Enjoy the most
Salads and cold appetizer. As a chef, it gives me a feeling of an artist, who plans, designs, and synchronize raw, cooked, natural flavor of ingredients to please the senses.
Vibrant, nutritious, local flavors are the soul of regional cuisine. It could be from any part of the world, but being an Indian I found huge potential in an Indian regional cuisine it always surprised me with its varieties, different flavors, ingredients, and cooking methods.
When are you happiest at work?
When a dish is prepared with heart and soul, praised by colleague, clicked by juniors and the plates come out empty from the restaurant with thanks from guest, it makes my day and this is what every chef works hard for.
What have been the key drivers for the success of your journey?
My Gurus, colleagues and juniors are the ones who always keep my professional journey interesting, informative and effective and of course inner strength, personal ability and willingness to learn.
Do you have any advice for someone wanting to become a chef?
A feel good factor is always there in a chef’s life. To attain that point, a person has to go through different aspects of personal and professional challenges.
- Always be self-motivated
- Be a Regular practitioner
- Do Self evaluation on self measured goals
- Be focused on latest food trends and market
- Always try to enhance the knowledge of your own taste buds
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ABOUT Vinod Kumar Shah | Executive Chef | Lemon Tree Hotel Manesar
Chef Vinod is classically trained at the renowned Institute of Hotel Management, Bhopal. He earned respected 18 years in culinary industry. He sharpened his skills in Garde Manger, Coffee Shop and Banquet kitchens of well recognized Hotels of New Delhi and NCR. His Culinary journey started with culinary expertise of Radisson Blu, New Delhi and value added by Shangri-la, New Delhi, Taj Mahal Hotel, New Delhi, Radisson Blu, Gurugram, Hilton Garden Inn, Gurgaon.
From past four years he holds the position of Executive Chef with in Lemon Tree Hotel, Tarudhan Valley for Lemon Tree Hotels
Whether preparing a small intimate dinner or an affair for 400+, he takes pride in delighting guests with delicious meals prepared to the highest standards. His mission is to exceed customer expectations and to earn a reputation for doing precisely that throughout his career. He is experienced in meeting special dietary needs and requests, including gluten-free, vegetarian, vegan, low-calorie, low-carb and dairy-free meals.