Chat with new Fairmont group chef

Firstly, Chef Karan left behind some really big shoes to fill. How do you plan in taking over from where he left off?

Chef Karan and I studied together, resulting in a similar training background so you might note some similarities in our style and approach to cooking. However, I have my unique style and specialties, including molecular gastronomy which I have picked up in my career.

I will exceed the expectations of our guests, by honouring what works, improving what needs further refinement and raising the culinary standards within Fairmont Kenya and the local culinary scene.

When did your career with food begin?

Originally from India, my career succession can be attributed to my culinary studies and extensive work experience at the esteemed Oberio Group in New Delhi and its collection of hotels across India.

I later got an opportunity to work at Russel Court Hotel in Ireland before moving to Four Seasons, Ireland. I was working at the prestigious Leela Palace in Chennai India, before joining Fairmont Hotels & Resorts Kenya.

What does being the Group Executive Chef at Fairmont Hotels & Resorts Kenya entail? How is it different from where you worked before?

As a Group Executive Chef I’m responsible for all culinary operations at our three Kenyan properties. I’m in charge of developing all hotel menus in a creative and trendsetting manner for our properties with suitable wine pairings.

It’s different in comparison to other places because my role involves a lot of coordination between all the three properties, which was previously not the case.

What inspired your decision to come to Kenya?

I met some of my best friends from Kenya while I was working at The Four Seasons Hotel in Ireland so the moment I got this opportunity, I called them and the great things they told me about this place made it all easier in making the decision.

I love going on African Safaris and in fact I plan on publishing a book with my approach and style to Kenyan cuisine.

Do you have any changes planned?

I plan on making the Fairmont Hotels & Resorts Kenya known for its food and beverage both locally and internationally. In doing so, changes are inevitable which could be the ingredients, suppliers, the techniques used and the nature of the cuisine offered. I plan on using more of the local ingredients which are distinct to this region – organic and very flavourful.

Word is that Tatu Restaurant is getting a new menu. Can you preview any of the things that you’re thinking about changing for the restaurant?

I have given the current menu an overhaul to include new flavours not familiar in the local culinary scene. The new menu now features Japanese and other oriental signature cuisines, as well as a fresh approach to preparing Kenyan delicacies and a re-introduction of classic items such as Lobster Thermidor and Lamb Ossobuco.

Gradually, I would like to create a specialty fine dining restaurant which appeals to everyone whether your preference is international cuisine, old classics or Kenyan cuisine.

We are also working towards changing the perception that Tatu is expensive by ensuring greater value for money, combined with one of the best dining experiences in Nairobi.

Having worked in great hotels around the world, what do you love about Fairmont the Norfolk in Kenya?

The Norfolk is an iconic property and has a strong heritage which makes one proud to work in it. I work with a great team and love the fresh, organic vegetables and fruits that are abundant and readily available, a dream for any chef. Besides all these, I love the culture, the people and natural beauty of the country.

What’s are your favourite newly discovered ingredient(s) in Kenya?

There are not one but many new ingredients which I love, discovered here in Kenya. Tree tomatoes, sukuma wiki, purple arrowroot, ugali, ostrich meat, crocodile meat, egusi, palm wine and ginger beer .

Do you have a favourite meal that you love to cook?

I love simple dishes and my favourite is the local South Indian kottayam meen curry with steamed rice (a spicy fish curry) which I learned from my mother and later improved the recipe under the guidance of my wife. Two of my greatest teachers in cooking.

What do you like to do when you are not in the kitchen?

I love spending time with my wife and kids. Besides that, I love photography, travelling and learning new cultures.