Chef Deepak profile
The Orchid Mumbai Executive Chef Deepak Dandge’s journey to becoming a
chef has been tremendously interesting. Carrying an experience of 21 years, he
had the chance to work with some of the key names in the hospitality industry such
as Sofitel, J W Marriott, Taj, Starwood, InterContinental hotel and has
mastered the art of various cuisines ranging from Mughlai to Mediterranean and
more.
A student of Institute of Hotel Management (IHM), Chef Deepak Dandge
strikes inspiration from seemingly mundane places. Since his early college
days, he would wander around the highways near Mumbai and observe the way food
was cooked at dhabas. Hailing from a Maharashtrian family, a simple but
delectable mutton dish with coconut gravy that his mother cooks was the dish
that got him his first job. A few of the dishes served at the hotel today are
recipes that he has learnt from his mother, who also happens to be his finest
critic along with his wife and daughter.
Italian, Mediterranean,Lebenese, French and Progressive are some of
the cuisines that chef Deepak enjoys cooking. He believes that these cuisines
give him a lot of room to innovate and just like Indian cuisines, they have an
interesting legacy.
In his free time, Chef
Deepak loves to catch up on books about new cooking methods and food styling as
he finds it interesting to read.
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