What motivated you to become a Chef?
I have been a Chef since 1999. Being a chef and getting in to this profession was not by chance for me. It was my dream that I worked for. I completed my studies from IHM Patna and took a first step towards my career as a chef. Since then there has been no looking back. After working for few years in different 5 start hotels like Radisson Goa, I joined 1944 The Hocco Kitchen a few years ago.

What is your food philosophy?
I believe in creating new recipes and sharing them with others. Innovation in food is the key for me.

What is a day-in-the-life of a chef at 1944 The Hocco Kitchen?
Every day is different and filled with enthusiasm. There are continuous efforts put towards development and enhancement of our existing recipes. The culture here doesn’t just promote sharing of ideas, it also motivates us to be be more creative in our approach.

What is your favourite 1944 The Hocco Kitchen menu item?
Karari Roomali

What do you enjoy cooking for your family and friends?
Anything and Everything as per their wish. I feel content whenever I cook for them and see them smile.

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