Vivanta by Taj, Gurgaon recently appointed Chef Arzooman Irani as the new Executive Chef of the hotel. Chef Irani joins the hotel after his last assignment in Sri Lanka as the Executive Chef of Vivanta by Taj, Bentota. With 22 years of culinary experience, Chef Irani started his journey with the Taj Group in 2005. His stint with the Taj has taken him to various Vivanta properties including Vivanta by Taj – Fishermans Cove, Chennai; Vivanta by Taj – Green Cove, Kovalam; Vivanta By Taj – Fort Aguada, Goa and Vivanta by Taj – Whitefield, Bangalore. Chef Arzooman Irani has taken over the reins from Chef Neeraj Chaudhry and will be overlooking the entire F&B for the hotel including the iconic Thai Pavilion; the all-day diner Latitude, the high energy bar Tease, banquets and in-room dining. Speaking on the occasion Chef Arzooman Irani said, “I am excited about my new association with Vivanta by Taj, Gurgaon that brings me back to India from the coastal shores of Sri Lanka. Gurgaon is a melting pot where people from various countries and cultures come together. It is an exciting time for Gurgaon as it’s quickly becoming the millennium city and a new food destination.” Chef Arzooman specializes in Mediterranean cuisine but also enjoys innovating with the various techniques he has picked up from across the globe during his expeditions. Some of his signature dishes include Black & White Sesame Crusted Sea Bass, Pizza con Salmone e Mascarpone and mildly spiced “Goan” Crab Cake. We catch up with Chef Irani over an elaborate course of his new menu at Latitude
Salt and Sandals: What drives you to be in the food and beverage industry?
Chef Arzooman Irani: One word defines it – Passion.
SnS: Where do you draw you inspiration from?
AI: Honestly inspiration can originate from anything. It all starts from different spheres of one’s daily life, it may be from the markets on the road, to the novels and movies I read and even my children’s jokes and their imagination.
SnS: What would be your advice to upcoming chefs?
AI: In my opinion the basic difference between a cook and a chef is that a cook will cook to satisfy a bodily need – hunger. While a chef cooks to satisfy his two hungers – curiosity and creativity. My advice to all the upcoming chefs is that “they should cook with their heart and follow their instincts.” Also update yourself on the latest trends but never forget the classics and the basics which will never go out of style.
SnS: What is the most essential item in your kitchen?
AI: Two essential items — Passion & Imagination
SnS: What do you cook at home that you never cook at your restaurant?
AI: Honestly, whatever is available in the fridge and on the mood or occasion, it all depends on that. Food in a restaurant is serious stuff, at home it is much more relaxed.
SnS: What are 3 tips for running a successful kitchen?
AI: Detail! Detail! Detail! As they say “God is in the details”
SnS: What’s your regular comfort meal?
AI: A tricky question with an honest answer – I personally prefer any food cooked at home in the comfort of my warm surroundings. It is again the food I grew up with and which is the closest to my heart, made with love.
SnS: If you were to open a new restaurant, what style of food would you pick and where would you want it to be located?
AI: A casual laid back restaurant and the style of food will be more of snacks and starters but in wholesome and generous portions. I am still looking for a location though.
SnS: When you’re at home or someone else cooks for you, do people feel pressured to cook you something fancy because you’re a big a celebrity chef yourself?
AI: Not really, as a kid growing up we were taught that whatever is put in front of you, you should eat. That’s still the way I am now.
SnS: Mention one project which is very close to your heart
AI: Every project I have done has been done with the same zeal as on a new one, hence I would say each one has been important to my growth.
