A Masterchef is a genius & brings the best out of the food to give you an experience which is a world apart. He is a person who brings the art, science & craft together & is constantly innovating with ingredients that are unique and exotic to create the most delightful experiences with food.
WORLD ON A PLATE (WOAP) gives Indian chefs an opportunity to showcase food as a form of a genuine expression of passion. Restaurant pop-ups by the city’s top restaurants, Masterclasses by renowned master chefs, Exclusive curated dinners & lunches, Competition amongst amateur chefs, Awards given away by some of the world’s most influential culinary artists and the Beer & Canine Street makes WORLD ON A PLATE the biggest and the most credible International Food Festival in the country.
As part of this Food extravaganza this year at WOAP – Season 3 on the 9th and 10th June @ VR Bengaluru, I was happy to meet Chef Ajay Chopra & CEO Mr. Mithun Appaiah from Sumeru & Chef Vikas Seth from Sanchez.
Chef Ajay Chopra has a sparkling career as the head of the kitchen brigade for globally recognized chains Marriott and Starwood, successfully hosting food shows on two of India’s leading television channels has now reinvented himself. He is now taking on the role of an entrepreneur in the brick and mortar world.
Ajay began his career with the Cecil Oberoi in Shimla. He then joined the Oberoi Center for Learning and Development (OCLD) from where he completed the culinary and management training program, graduating as a gold medallist. His first assignment as a chef was at Kandahar, the Indian specialty restaurant at the Oberoi New Delhi. In addition to Kandahar, he was also responsible for the hotel’s banqueting operations as well as the coffee shop.
Following a successful stint in Delhi, he moved to the JW Marriott, Juhu as the chef de cuisine of Lotus Cafe, the busiest and the largest coffee shop in Mumbai. He then moved to Saffron, the Indian specialty restaurant of the JW Marriott, as the chef de cuisine. After working in India for ten years Ajay decided to venture west and moved to the UK.
In London, Ajay took up the position of an executive head chef of the acclaimed Mint Leaf chain of restaurants. Already regarded as the benchmark for Modern and Indian fine dining, the chain, under his stewardship, rose to new culinary heights in Indian cuisine. Over the last 7 years, Mint Leaf has enjoyed critical acclaim for its ability to re-interpret classic Indian dishes in a contemporary fashion. During his culinary sojourn in the UK, Ajay was voted one of the eight best Indian chefs of London. At his stint at Mayfair, he has brushed shoulders with Gordon Ramsay and Angela Hartnett. Atul Kochar, Vineet Bhatia, and Vivek Singh.
On returning to India he took up the position of executive chef of The Westin Mumbai Garden City. Ajay is greatly committed to taking Indian cuisine into new and uncharted areas and constantly experiments with new ingredients and flavors. apart from being a passionate chef Ajay Chopra is also hosted food show is a stage performer, singer and has a knack for photography.
Today Ajay has a brigade of 15 restaurants which he is mentoring in India and Abu Dhabi. Apart from Being the brand ambassador of Sumeru, Sodexo and a brand friend to many brands such as HUL, Havells, and Qatar Tourism, he is passionate to create food with a playful twist.
I had a discussion with him around Sumeru, What’s New to expect from him in near future, about his visit to Bangalore & What to expect from him in World on a plate event while sitting in Whitefield Arms beer & canine & while taking a walk towards the garden city during the food tasting. Do check out the Video on YouTube channel for more details & don’t forget to subscribe & like the video.
Quick connect followed by Masterclass of Chef Vikas Seth
A well– travelled Chef with an innate understanding of culinary concepts and a strong passion for innovation, this IHM Mumbai alumnus comes with over two decades of work experience, in which he has travelled across some of the best culinary capitals of the world.
Currently the Culinary Director at Embassy Leisure and Entertainment Projects LLP (Embassy Group), Chef Vikas Seth has been the brains behind Sanchez Restaurante & Cantina, Sriracha – Contemporary Pan-Asian Dining, F&B outlets @ BLVD Club – Embassy Boulevard, Eat – Food Truck at Wework, Eden Café at Embassy Springs, Hakka-Chow, and #garam-masala at Embassy Tech Village amongst others.
Born into a culturally-rich family in Amritsar, he is blessed with the acumen of culinary innovation and the palate of a well-eaten gourmand – few virtues that Chef Seth honed and enhanced during his stint at the Culinary Institute of America.
A truly multi-faceted chef, he has authored books for private circulation “The Modern Indian Odyssey” and a unique twin cover book ‘Sanchez & Sriracha’. Chef Seth has been listed in the ‘Top Food Entrepreneurs’ book by Restaurant India 2018, a franchise India publication, this book is about top food entrepreneurs of India who have not only changed the dining scenario of the country but also played a huge role in putting India on the global culinary map.
He is the winner of Upper Crust Food and Wine Celebrity Chef Competition. Chef Seth also has a YouTube video playlist dedicated to him under the title ‘Mexican Fiesta’. Chef Seth was one of the Super Chefs on the Sony TV telecast Cooking Reality Show – ‘Sanjeev Kapoor Ke Kitchen Khiladi’ and has featured in ‘Sixty Years Sixty Chefs’ Book where the Top 60 Talented Chefs in Sixty Years from IHM Mumbai has been listed.
I had a discussion with him around Sanchez, What’s New to expect from him in near future, about his visit to Bangalore & what to expect from him in World on a plate (WOAP) event while tasting the delicacies made by him & available for tasting in Taste Theatre.
The day was ended with beer tasting & enjoying the lovely day I had at Whitefield Arms beer & canine. Do check out the Video on YouTube channel for more details & don’t forget to subscribe & like the video.
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