10 Best Avant Garde Chefs 2015 ~
Taking food to another level
Chef Sujan Sarkar
Having started with Andre Garrett & Chris Galvin from Michelin starred: Galvin at Windows at London Park Lane. While it gave him a lot of exposure working for the biggest brands in the business, he personally interned under the best Chefs as well to understand their cooking style and techniques. Jamie Oliver’s Fifteen; Relais & Châteaux Grand Chef: Peter Tempelhoff, Freemasons at Wiswell, Viajante, Cipriani are just few names to flaunt that shaped his career along with defining his own distinctive culinary style. Within a few years of conscientious cooking, he was promoted in the department to be the Head Chef at Automat in Mayfair, London. Soon after, he successfully opened and was running the adjoining Almada that served as the celebrity hotspot in Berkeley Street, London. While he had massive responsibilities running this duo impressing the Hollywood biggies, he took up further challenges by competing in the London chef of the year finishing as a proud Finalist consecutively for two years in 2008-09, and National chef of the year in 2011 and 2013.
To keep up with changing trends and the latest in gastronomy, he continued his Study tours to the likes of Mugaritz, El Celler de Can Roca, Osteria Francescana that added newer dimensions to his roots of cooking with introduction of latest methods and techniques. He started the Gastronomy Guys with the Temple & Shian Events at the Whistling Shop where he carried out his nitro experiments with food that rightfully lead him to few distinguished projects. Hosting dinner showcasing modernist Indian cuisine at Hyatt Andaz, London and then at the prestigious Cannes Lions Festival of Creativity for Google, at Cannes, France and many more.
Yet always loyal to his Indian roots and for the love of cuisine, he was keen to present an integrated aspect that could combine what he knew and what could be done. Albeit the opportunity came into fore when he returned to India last year joining in the capacity of Chef de Cuisine at the renowned Olive Bar and Kitchen. He had just had the chance to play with his own ideas and demonstrate whatever he had ingrained so far and the industry rewarded him with the Best Chef, European Cuisine, 2014 in the shortest stint possible.
Coming back to experimenting with the Indian cuisine, and after much observation of the Indian palate everywhere, he had the opportunity to conceive, create and launch a unique concept, in the shortest timeframe that is now famously known as TRESIND in Dubai. After taking up the challenge of a new-launch, he’s back under the Banyan tree with Olive Qutub, the flagship restaurant where his association continues till date. He is currently busy showcasing his skills and wooing the glitterati at Greenhouse on the Ridge.
