Chef Tanveer Kwatra has the distinction of being one of the youngest Executive Chefs in the hospitality industry today being appointed at the position at the mere age of 27 of then Pullman Central Park, Gurgaon. A native of Agra, Chef Tanveer is a product of William Angliss TAFE, affiliated to Victoria University, Melbourne. His journey has been a complete adventure, taking him from Agra to Melbourne then to Fiji and finally back to Delhi. Having sharpened his creative skills with stints at various hotels, Chef Tanveer now leads the culinary brigade of Le Meridien Gurgaon at La Riviera, their French Nouveau cuisine restaurant. He has worked on various cuisines and invented various techniques in the course of his illustrious career.
Prior to joining Le Meridien Gurgaon, he was associated with Crown Casino and Grand Hyatt, Melbourne. Chef Tanveer was also associated with Starwood Hotel Complex in Fiji, where he was in charge of all western cuisine restaurants in the Westin and Sheraton resorts. He has been an integral part of Wine and Food festivals in Melbourne till 2009, which included his work with Michelin star chefs Dieter Muller, Fergus Henderson and April Bloomfield.
Chef Tanveer’s exquisite use of textures and flavours has been a trend setter and earned him quite a fan-following in the fine dining space. Tanveer’s passion for excellence drives him constantly to introduce novel food concepts.lity and a charming demeanor. In an exclusive interview with Salt and Sandals, Chef Tanveer Kwatra answers a few rapid fire questions. In accordance with his style of cooking, his answers are crisp and to the point.
Salt and Sandals (SnS): What drives you to be in the food and beverage industry?
Chef Tanveer Kwatra (TK): Firstly, I think it probably gets the best out of me. Competition is so fierce that there is always a need for innovation which makes it creative. Food and beverage has always given me a sense of accomplishment and there is always something exciting you look forward to as you start your day. Not to forget “Food”. Food is an indispensable part of our lives is something that is always a blessing for a chef. Food not only meets connoisseurs, but meets fashion and art too which has made it a trend in the today’s marketplace, therefore food of course, is a key driver.
SnS: Where do you draw you inspiration from?
TK: I draw my inspiration from amazing produce around me. Respect for ingredients is quintessential and it always keeps the ball rolling. Other than that we are a young team of chefs which floats the boat.
SnS: What would be your advice to upcoming chefs?
TK: Treat your kitchen like a playground so that you can have a lot of fun. Keep it simple and stick to basics, get them right. Passion, zeal and faith in your ability is key. Taste everything you cook.
SnS: What is the most essential item in your kitchen?
TK: Recipe has a list of ingredients so therefore there is a list of kitchen essentials too.
Salt being the most essential one. Love for food is the soul of any kitchen.
SnS: What do you cook at home that you never cook at your restaurant?
TK: Honestly, I don’t cook much at home. It is a bachelor’s pad so toasting multi grain bread and lathering it with loads of peanut butter makes me happy.
SnS: What are 3 tips for running a successful kitchen?
TK: Be hands on, do you homework properly and don’t give up
SnS: What’s your regular comfort meal?
TK: My favourite childhood snack is dal pakkwaan, I have introduced 2 versions of it on the menu one is the regular dal pakkwaan and other one is duck pakkwaan.
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?
TK: At this point in life I would say Melbourne or New Delhi as I know this market. As far as style of food and cuisine more inclined to Asian characters.
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?
TK: I don’t consider myself a celebrity so there is no pressure I suppose. But yes, I always thrive on feedback so in subconscious mind there is that little pressure.
SnS: Mention one project which is very close to your heart?
TK: Transformation of Pullman to Le Meridien brand. La Riviera, hopefully the long wait will be over in March 2016. Asian hawkers market cannot be missed from the list either.
