Taking India to the global table

A man with so many talents, from being a chef to a writer, restaurateur and a humanitarian, Vikas Chawla makes India proud with his achievements around the globe. With his cookbook being close to his heart and his home, he talks about how his mother inspired him to write the book and bring the world closer to his kitchen. 

Q. Tell us about your journey before being a Chef?

My name is Vikas Chawla, and I belong to Chandigarh, which is also my birthplace. Before becoming a Chef or entering into this stream, I used to cook food with my mother from the age of 10 and later got involved in bulk cooking in Langar (community cooking) at a religious place near my house at the age of 13. From there I decided to do Hotel Management and l completed my culinary education from CIHM Chandigarh. I started my career in a multinational food chain, Domino’s Pizza in 1997. 

Q. How has your professional journey been till now?

After 1997, I entered the hotel and restaurant industry and there I worked as a F&B Manager. I worked for 5 years in the same position and then joined one of the biggest restaurant chains of North India as a General Manager in 2005. Parallel to handling properties as a GM, I worked in kitchens to set the quality standards. In 2011, I left the company and shifted back to my hometown, Chandigarh.

Then I started a consultancy company in the name of Core Hospitality Solutions and partnered with various Restaurants, Cafes, European Cafes, Indian Sweet Shops, Bakeries and Highway Joints to create out-of-the-box menus and modern state-of-art kitchens. In 2020, I started my dream project of culinary studio in Chandigarh in the name of Cuisineart Culinary Studio. It’s a platform where anyone can learn Indian and International cooking skills. 

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