TO BECOME THE MASTER CHEF

Hailing from Bharatpur Rajasthan, Chef Dinesh came down to Goa in the year 2007, and before joining the Fern Calangute he worked with Hotel Majestic for some time.

Tell us something about your journey, are you from Goa? If not then when you came down to Goa and How was it for you to move to Goa?

I am basically from Bharatpur, Rajasthan. Came down to Goa in the year 2007 and joined Hotel Majestic. Since Goan Hospitality is very popular around the globe so it was very exciting to move for me to work and grow in Goa.

When did you realize that you wanted to become a chef?

While doing Hotel Management after industrial exposure in the kitchen I decided to work in food production and become Chef

Tell us more about your tenure and journey at The Fern Hotels Goa

Even though I joined Fern Hotels & Resorts recently but I have got the best learning and training about being a chef and serving exclusive meals to guests

What are your signature dishes? Tell us more about it

Being an expert in Authentic Indian cuisine my signature dishes are Kebabs & Curries. I.e. Galauti Kebab, Murgh Jaffrani Kebab, Dahi Ke Kebab, Bhutte di Seekh, Mutton Rogan Josh, Dhaniya Wala Murgh, Bhuna Gosht, Subz Malai

Kofta, Corn Palak, Dum Biryani etc.

What is your personal favorite cuisine?

Being a Desi Chef my favorite cuisine is Indian and Northwest Frontier

What’s the dish you enjoy cooking the most?

I truly enjoy cooking dum Biryani with various types of meat

When it comes to eating, as a person what is your comfort food? Well, I enjoy eating Chinese food very comfortably. Thai Curry with Jasmin Rice too is my favorite.

What are your biggest strengths and your weaknesses when you are leading a team?

I am a team player and working with my team always that's my biggest strength. Being very polite and soft becomes my weakness often. How did you keep the momentum going with your team during the low phase due to COVID-19?

Handling the pandemic situation was a learning as well as challenging task. My priority during Covid time was to keep my team absolutely safe and virus free. Gave them enough time to boost their immunity and remain safe by maintaining safety protocols

Rapid Fire Questions

Q.1 WHERE DO YOU SEE YOURSELF 5 YEARS FROM NOW?

Would like to grab the master chef position at Fern Hotels & Resorts

Q.2 WHAT IS WEIRDEST THING YOU HAVE PUT IN YOUR MOUTH? Duck. I found it unbearable to eat.

Q.3 5 KITCHEN TOOLS YOU CAN’T DO WITHOUT

Knife and Palta are the best tools I ever want to work with