Executive Chef Tushar Malkani

Yellow House, Anjuna-IHCL SeleQtions, Goa

A seasoned culinary professional with over 16 years of varied experience of handling kitchen of business hotel, luxury and boutique properties.

After completing his hotel schooling from Culinary Academy of India, Hyderabad, Chef Tushar has grown from strength to strength while working with ITC Maratha The Luxury Collection, Trident Oberoi, The Park Chennai in Learning and Development – handling food, beverage, operations for 332 cafes across locations. Heading Good Food Guys and Gourmet Food Works as Culinary Director Chef Tushar executed corporate catering to organisations like Google, Facebook, Microsoft and running villas across India along with Saffron Stays.

His vast experience thus in the hospitality and Corporate Catering world has honed his skills of pre opening properties, setting up state of the art kitchen facilities, menu curation, overseeing multi location outlets, quality control, training and development and most importantly commercial understanding of venture.

Learning the nuances of various cuisines and the patience that one needs to get it right, giving it that definite luxury touch. Very particular about choosing authentic ingredients and herbs that are fresh and sourced locally has been his mantra. He says "cooking is all about getting the basics right". Strong believer in experimenting in the kitchen and delivering a surprise element on the plate is what gives him satisfaction.

Dedicated and committed to his trade, he is presently the Executive Board Member of the Indian Federation of Chef’s Society; Chef’s Guild of India; Treasurer of Western India Culinary Association; Guinesse Book of World record Holder for the tallest edible painting;  Guinness Book of World Record Holder for the highest numbers of variety of breads prepared in a day along with Team Culinary Academy of India; Awarded Star Chef of India by the Indian Federation of Chef’s Association; Yin Yin Award winner by the Beijing Institute of Research Sciences, Shanghai for representing India at the G20 Osaka World Chef Summit representing India with Hon Prime Minister of India.

He is also the Culinary Ambassador of India to Emirates Culinary Guild, Euro Toques Romania; Isareli Chef’s Federation; Turkish Federation of Chef’s Association; Korean Food Culture Association; Syrian Culinary Guild Sharjah; Mangolian Master Chef’s Association – Ullanbatur and show anchor at Sanjiv Kapoor’s Khazana. Being a part of Chef’s manifesto of India for the SDG 2 and SDG 5, for the United Nations Advocacy Chef Tushar is a proud flag bearer of IHCL’s Paathya initiatives at his resort.

 


Q & A with Executive Chef Tushar Malkani


1. The main influences that made me interested in food and cooking as a career…


My father’s dream was to be a chef however, he could not pursue his career as a chef and we lost him at a very young age when I was 4 yrs old. That dream remained with me and manifested in me striving to become a chef and make him proud. Hence since my childhood I have wanted to be a chef

2. My earliest memory in the kitchen…

Cooking competition in School when I was in 5th grade at age 10 yrs. Cooking was a part of my co-curricular activities.

3. My favorite dish to cook…

Lamb Shanks

4. A cuisine that I want to learn…

Israeli cuisine, especially the traditional dolmas.

5. My secret to great food…

Keep your basics strong

6. In my free time, I like to…

Long drives with my wife and my two daughters

7. My guilty pleasure…

Starbucks white mocha caramel cold brew

8. I will describe my restaurant to a first time visitor…

A plate where culture meets modern cuisine

9. My menu design…

local for vocal

10. My recommendations in my restaurant…

European plated cuisine especially lamb chops with maple and coffee drizzle sauce