As the world celebrates the International Chefs Day today, we bring to you an insight into the minds of the culinary masters. They are the movers and shakers in the kitchen and bring to the table not just food but memories and creativity as well. Here is a sneak peak into their minds and memories.
Chef Gautam Kumar, Executive Chef, Foodlink F&B Holdings (India) Pvt. Ltd, Delhi/NCR
The International Chefs Day in my last hotel-a boutique mountain resort was a truly memorable event, showcasing the creativity and skill of the culinary team. The vegan food competition brought together 45 chefs, organized into 15 groups of three. Each group was tasked with preparing two dishes: a traditional vegan recipe and an innovative creation. The judges, comprised of the Heads of Department and invited our distinguished guests, were treated to a diverse array of delicious and visually appealing vegan dishes. The chefs skilfully described their creations, highlighting the unique ingredients and techniques used. It was heartening to see that chefs were articulating the importance of vegan food and even named a few celebrities who have transitioned to a vegan lifestyle. Three groups emerged as winners, receiving Gold, Silver, and Bronze awards. The General Manager presented the awards, and a celebratory cake cutting followed. The cafeteria was beautifully decorated for the occasion, and a gala lunch was served to all attendees. The event was a resounding success, not only showcasing the talent of the chefs but also promoting the importance of vegan cuisine and sustainable food practices. The decoration of the Executive Chef's office and the thoughtful gesture of employees presenting flowers to the chefs added to the festive atmosphere.
Chef Rahul Shrivastav Sesame , Hyatt Centric Juhu, Mumbai
Early in my career as a young chef at The Oberoi New Delhi , I recall feeling overwhelmed by the sheer volume of orders during a busy lunch service. As a newcomer to the industry, I doubted my ability to keep up. That's when Chef Tijender Chauhan , a seasoned CDP, stepped in and offered valuable guidance. I confided in him, expressing my concerns about managing the workload. His reassuring words still resonate with me: 'Don't feel overwhelmed, it happens to everyone.' He then shared a simple yet profound Hindi phrase: तू करते रह हो जाएगा (Keep going, it will get done). In English, it translates to: 'Keep doing small tasks, and the bigger task will finish by itself.' This wisdom helped me shift my focus from feeling overwhelmed to tackling smaller tasks, one by one. That moment marked a turning point in my career. I never looked back, and regardless of the chaos, I knew I could manage. Chef Chauhan's advice taught me the value of breaking down complex tasks into manageable chunks and staying focused under pressure. Even today, I draw inspiration from those words, and I'm grateful for the mentorship that helped shape me into the confident chef I am today.
Chef Uddipan Chakravarthy, Director of Culinary Operations President, Mumbai – IHCL SeleQtions
It's hard to capture a truly memorable experience in words. Each day, when a guest leaves our restaurant with a smile, that's the memory we carry with us. It's what gives us the energy and drive to recreate that magic again the next day.
Chef Shreyas Kadam, Brand Chef, The Smokey Kitchen, Mumbai
As a chef, one of the most memorable experiences has been the creation of signature dishes that resonate with customers and become their favorites. Participating in culinary competitions has pushed my skills and creativity to new heights, offering both personal growth and inspiration. What stands out most is the camaraderie in the kitchen—the teamwork under pressure, late-night conversations, and the joy on a guest’s face when they savor a dish prepared with passion. There’s also a deep satisfaction in discovering seasonal ingredients and using them to craft fresh, innovative recipes. For me, International Chef's Day is a time to reflect on these incredible moments and celebrate not only the art of cooking but also the people and experiences that make this journey so rewarding. It’s a day to mentor the next generation of chefs and continue the tradition of learning, growth, and cultural exchange in the kitchen.
Pritam Singh, Chef de cuisine, Moksha Himalaya Spa Resort , Parvanoo
As someone working in the kitchen, I consider it my responsibility to ensure that every guest enjoys an exceptional dining experience. Our Food & Beverage (F&B) offerings are one of our key strengths and unique selling points. The fond memories we cherish come from the appreciation and meaningful interactions we have with our valued guests. Recently, we had the pleasure of hosting a couple who visited our property to celebrate their first wedding anniversary. My team and I prepared a special anniversary cake, which we presented to them as they enjoyed their welcome drinks. To make the occasion even more special, the entire team of chefs visited their table to personally congratulate them. The couple had some specific requests, so we prepared their desired dishes - ‘Dahi Ke Kebab’ and ‘Chicken Tikka’, which they thoroughly enjoyed. Their heartfelt appreciation for our efforts was truly rewarding. When a guest leaves happy, especially while celebrating a milestone like their first anniversary, it makes our day and creates a lasting and cherished memory for all of us.
Chef Rahul Desai, Culinary Director, Magna Restaurant, Mumbai
Being a chef has been a journey filled with memories, from watching my mum cook in the kitchen and learning the fundamentals from her to my first internship at Taj Goa, where I fell in love with the fast-paced world of culinary arts. Over the years, I’ve had the opportunity to help shape multiple kitchens, each one teaching me something new and deepening my passion for food. This International Chef Day, I’m celebrating by reflecting on these experiences and the flavors that have inspired me along the way. It’s a day to honor the craft, the people, and the moments that make being a chef so special
Chef Lakhan Jethani, Co-Founder & Head Chef, Mizu Izakaya, Mumbai
One of my fondest memories as a chef or one of my most memorable moments, as you would say, is actually the power to change emotion. We had a guest some time ago, who'd come into the restaurant, and the guest was a regular guest. And that person had come in with a broken-down mood. And she had a meal at the restaurant, and she was there for an hour, hour and a half alone. She ate a couple of things, maybe had something to drink, and had a dessert. And then when she was leaving, she left a small note for the team, saying that she'd had a really bad day, and she left feeling happy. The food made her feel warm, and it had changed her day from a pathetic day to actually something in which she could go back home and sleep peacefully. So this is my fondest memory as a cook, as a chef, is having the power to change someone's mood or someone's emotion by what you create in your kitchen or what you create with your hands and your food. That has been one of my most memorable moments. What I would like to be doing for Chef's Day, actually what I do for most of International Chef's Days is cook family meals for this team of 60 people that we have at this 60-seater restaurant. Yeah, so I'm going to be cooking a couple of things so everyone can sit and enjoy a nice family meal together, bond over memories, bond over food, and, you know, make it a little special for the team. And that's how I would like to celebrate International Chefs Day, is with my whole team, not just the chefs, yeah. Because they are all as important to the restaurant as a single chef or all the chefs.
Chef Subhash Shirke , The Pantry, Mumbai
As a chef, each dish is not just a creation but a story—a fusion of passion, tradition, and innovation. Some of my most memorable moments in the kitchen come from the shared joy of crafting experiences that transcend the plate, creating lasting memories for those we serve. On International Chef’s Day, I’d like to celebrate by honoring the rich culinary heritage that inspires us, while also embracing the future of food—sustainable practices, fresh creativity, and a deeper connection with the communities we nourish.
Mitesh Rangras, Chef at Abokado Cafe and Tango Tamari Mumbai
One of the things that I believe is at the heart of our profession is making good food that nourishes people’s bodies and their minds in equal measure. There is no greater joy than seeing an empty plate returning to the kitchen wiped clean by the diner and seeing that satisfied look on their faces after the meal. I would just like people to be a little more understanding and appreciative of the efforts Chefs put into their craft. I know it’s a job and everyone has one and nobody obviously expects chefs to be given thank you notes every time you eat out ... .but if a meal has wowed you truly and given you serious joy, I’d like you to take a minute and call the chef and speak to them.
Chef Vadim Shin, Yazu, Mumbai
When I was young and not married, we had lots of time and energy. At that time, what comes to my mind as a memory is gathering together with colleagues after work almost every day. And it could be any occasion depending on season and mood. We used to visit pubs and nightclubs often, partying all night long till 5am, going home to freshen up, sleeping for 3-4 hours and reaching the office by 11am. Crazy right, I know. As I started my career in Moscow-Russia, where the winter is cold and almost 4-5 months long, we loved to go ice skating in the parks. Or I remember there is one of my favourite street in Moscow called Tverskaya, its almost 2km till Red Square (Kremlin) and even thou it’s a winter and -18/-20 outside, the beauty of a snowy streets and sidewalk with lights and chandeliers, shop, cafes and boutiques along the streets, it's worth it. After marriage, everything is different. You have responsibilities as a husband and father. There are lots of crazy memories that I can’t share of course, but if you’ll ask me, if I regret, I’ll say No. As a chef in the service industry, I often miss out on personal life while others enjoy holidays and festivals. If I had the chance to celebrate International Chefs Day, I would spend it with my family. I’d love to have a picnic or BBQ in the countryside and fishing by a river or lake.
(Images courtesy: Canva)
Chef Gautam Kumar, Executive Chef, Foodlink F&B Holdings (India) Pvt. Ltd, Delhi/NCR
The International Chefs Day in my last hotel-a boutique mountain resort was a truly memorable event, showcasing the creativity and skill of the culinary team. The vegan food competition brought together 45 chefs, organized into 15 groups of three. Each group was tasked with preparing two dishes: a traditional vegan recipe and an innovative creation. The judges, comprised of the Heads of Department and invited our distinguished guests, were treated to a diverse array of delicious and visually appealing vegan dishes. The chefs skilfully described their creations, highlighting the unique ingredients and techniques used. It was heartening to see that chefs were articulating the importance of vegan food and even named a few celebrities who have transitioned to a vegan lifestyle. Three groups emerged as winners, receiving Gold, Silver, and Bronze awards. The General Manager presented the awards, and a celebratory cake cutting followed. The cafeteria was beautifully decorated for the occasion, and a gala lunch was served to all attendees. The event was a resounding success, not only showcasing the talent of the chefs but also promoting the importance of vegan cuisine and sustainable food practices. The decoration of the Executive Chef's office and the thoughtful gesture of employees presenting flowers to the chefs added to the festive atmosphere.
Chef Rahul Shrivastav Sesame , Hyatt Centric Juhu, Mumbai
Early in my career as a young chef at The Oberoi New Delhi , I recall feeling overwhelmed by the sheer volume of orders during a busy lunch service. As a newcomer to the industry, I doubted my ability to keep up. That's when Chef Tijender Chauhan , a seasoned CDP, stepped in and offered valuable guidance. I confided in him, expressing my concerns about managing the workload. His reassuring words still resonate with me: 'Don't feel overwhelmed, it happens to everyone.' He then shared a simple yet profound Hindi phrase: तू करते रह हो जाएगा (Keep going, it will get done). In English, it translates to: 'Keep doing small tasks, and the bigger task will finish by itself.' This wisdom helped me shift my focus from feeling overwhelmed to tackling smaller tasks, one by one. That moment marked a turning point in my career. I never looked back, and regardless of the chaos, I knew I could manage. Chef Chauhan's advice taught me the value of breaking down complex tasks into manageable chunks and staying focused under pressure. Even today, I draw inspiration from those words, and I'm grateful for the mentorship that helped shape me into the confident chef I am today.
Chef Uddipan Chakravarthy, Director of Culinary Operations President, Mumbai – IHCL SeleQtions
It's hard to capture a truly memorable experience in words. Each day, when a guest leaves our restaurant with a smile, that's the memory we carry with us. It's what gives us the energy and drive to recreate that magic again the next day.
Chef Shreyas Kadam, Brand Chef, The Smokey Kitchen, Mumbai
As a chef, one of the most memorable experiences has been the creation of signature dishes that resonate with customers and become their favorites. Participating in culinary competitions has pushed my skills and creativity to new heights, offering both personal growth and inspiration. What stands out most is the camaraderie in the kitchen—the teamwork under pressure, late-night conversations, and the joy on a guest’s face when they savor a dish prepared with passion. There’s also a deep satisfaction in discovering seasonal ingredients and using them to craft fresh, innovative recipes. For me, International Chef's Day is a time to reflect on these incredible moments and celebrate not only the art of cooking but also the people and experiences that make this journey so rewarding. It’s a day to mentor the next generation of chefs and continue the tradition of learning, growth, and cultural exchange in the kitchen.
Pritam Singh, Chef de cuisine, Moksha Himalaya Spa Resort , Parvanoo
As someone working in the kitchen, I consider it my responsibility to ensure that every guest enjoys an exceptional dining experience. Our Food & Beverage (F&B) offerings are one of our key strengths and unique selling points. The fond memories we cherish come from the appreciation and meaningful interactions we have with our valued guests. Recently, we had the pleasure of hosting a couple who visited our property to celebrate their first wedding anniversary. My team and I prepared a special anniversary cake, which we presented to them as they enjoyed their welcome drinks. To make the occasion even more special, the entire team of chefs visited their table to personally congratulate them. The couple had some specific requests, so we prepared their desired dishes - ‘Dahi Ke Kebab’ and ‘Chicken Tikka’, which they thoroughly enjoyed. Their heartfelt appreciation for our efforts was truly rewarding. When a guest leaves happy, especially while celebrating a milestone like their first anniversary, it makes our day and creates a lasting and cherished memory for all of us.
Chef Rahul Desai, Culinary Director, Magna Restaurant, Mumbai
Being a chef has been a journey filled with memories, from watching my mum cook in the kitchen and learning the fundamentals from her to my first internship at Taj Goa, where I fell in love with the fast-paced world of culinary arts. Over the years, I’ve had the opportunity to help shape multiple kitchens, each one teaching me something new and deepening my passion for food. This International Chef Day, I’m celebrating by reflecting on these experiences and the flavors that have inspired me along the way. It’s a day to honor the craft, the people, and the moments that make being a chef so special
Chef Lakhan Jethani, Co-Founder & Head Chef, Mizu Izakaya, Mumbai
One of my fondest memories as a chef or one of my most memorable moments, as you would say, is actually the power to change emotion. We had a guest some time ago, who'd come into the restaurant, and the guest was a regular guest. And that person had come in with a broken-down mood. And she had a meal at the restaurant, and she was there for an hour, hour and a half alone. She ate a couple of things, maybe had something to drink, and had a dessert. And then when she was leaving, she left a small note for the team, saying that she'd had a really bad day, and she left feeling happy. The food made her feel warm, and it had changed her day from a pathetic day to actually something in which she could go back home and sleep peacefully. So this is my fondest memory as a cook, as a chef, is having the power to change someone's mood or someone's emotion by what you create in your kitchen or what you create with your hands and your food. That has been one of my most memorable moments. What I would like to be doing for Chef's Day, actually what I do for most of International Chef's Days is cook family meals for this team of 60 people that we have at this 60-seater restaurant. Yeah, so I'm going to be cooking a couple of things so everyone can sit and enjoy a nice family meal together, bond over memories, bond over food, and, you know, make it a little special for the team. And that's how I would like to celebrate International Chefs Day, is with my whole team, not just the chefs, yeah. Because they are all as important to the restaurant as a single chef or all the chefs.
Chef Subhash Shirke , The Pantry, Mumbai
As a chef, each dish is not just a creation but a story—a fusion of passion, tradition, and innovation. Some of my most memorable moments in the kitchen come from the shared joy of crafting experiences that transcend the plate, creating lasting memories for those we serve. On International Chef’s Day, I’d like to celebrate by honoring the rich culinary heritage that inspires us, while also embracing the future of food—sustainable practices, fresh creativity, and a deeper connection with the communities we nourish.
Mitesh Rangras, Chef at Abokado Cafe and Tango Tamari Mumbai
One of the things that I believe is at the heart of our profession is making good food that nourishes people’s bodies and their minds in equal measure. There is no greater joy than seeing an empty plate returning to the kitchen wiped clean by the diner and seeing that satisfied look on their faces after the meal. I would just like people to be a little more understanding and appreciative of the efforts Chefs put into their craft. I know it’s a job and everyone has one and nobody obviously expects chefs to be given thank you notes every time you eat out ... .but if a meal has wowed you truly and given you serious joy, I’d like you to take a minute and call the chef and speak to them.
Chef Vadim Shin, Yazu, Mumbai
When I was young and not married, we had lots of time and energy. At that time, what comes to my mind as a memory is gathering together with colleagues after work almost every day. And it could be any occasion depending on season and mood. We used to visit pubs and nightclubs often, partying all night long till 5am, going home to freshen up, sleeping for 3-4 hours and reaching the office by 11am. Crazy right, I know. As I started my career in Moscow-Russia, where the winter is cold and almost 4-5 months long, we loved to go ice skating in the parks. Or I remember there is one of my favourite street in Moscow called Tverskaya, its almost 2km till Red Square (Kremlin) and even thou it’s a winter and -18/-20 outside, the beauty of a snowy streets and sidewalk with lights and chandeliers, shop, cafes and boutiques along the streets, it's worth it. After marriage, everything is different. You have responsibilities as a husband and father. There are lots of crazy memories that I can’t share of course, but if you’ll ask me, if I regret, I’ll say No. As a chef in the service industry, I often miss out on personal life while others enjoy holidays and festivals. If I had the chance to celebrate International Chefs Day, I would spend it with my family. I’d love to have a picnic or BBQ in the countryside and fishing by a river or lake.
(Images courtesy: Canva)
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