ANUP PAWAR

Growing up in a large family that was very close and dining together where friends and family come together to cook, this was an essential part of Anup’s childhood. As a result, it wasn’t difficult for him to choose a passion that he would pursue professionally, which would keep his soul and the people around him happy. At 14, he decided to become a chef and enrolled at an up-scale hotel management school in India. He received a post graduate culinary degree at the Oberoi Centre of Learning and Development and was part of the Delhi Management Programme, where they handpick 10 chefs per year to be part of the school. He started off working alongside people considered veterans in the kitchen who were trained by French chefs at The Oberoi Mumbai and had the privilege to work with chefs from around the world. This taught him the knowledge that expertise has to be earned, that nothing in life is achieved easily. One of the most influential chefs who shaped his career is Alain Gobeil, Alain showed him that keeping things simple is a great culinary approach and used to say that ‘being simple is very difficult’. Anup truly believes that the most important thing is to respect ingredients and not to overthink and complicate dishes, menus or concepts. Simplicity and consistency are key to running a successful kitchen. The inspiration behind each dish should be to satisfy all of the senses, from its appealing look, mouth-watering smell to unforgettable taste – every one of a customer’s senses should be equally satisfied.