Interview

A Perfectionist and A Leader!

Chef Aabhas Mehrotra, Culinary Director, W Goa

Born and brought up in New Delhi, Aabhas Mehrotra completed his graduation from IHM, Aurangabad and pursued his post-graduation with the Oberoi School of Learning and Development. During this period, he got the opportunity to work with some of the best chefs from across the country and explore the diverse culture and cuisines. After completing his studies, he got his first placement with The Oberoi Group of Hotels in Nariman Point, Mumbai and ever since there has been no looking back. After his stint with The Oberoi, Mumbai he moved to Taj Dubai, which took him to great heights, working on newer concepts. In 2018, he joined Sorrentina, an All-Day Dining Italian restaurant in the heart of Mumbai. Right from curating the menu to meticulously handpicking the ingredients, he has always put his heart and mind into offering authentic Italian cuisine to his patrons. With his curiosity and penchant for innovation, he refines each dish to perfection - a true reflection of his persona. Chef Aabhas also spearheaded the launch of the brand’s retail arm, Sorrentina – Honestly Italian conceptualizing a range of pantry essentials designed to help patrons of Italian food easily in the comfort of their homes. Now holding a responsible position as Culinary Head, he says the new chapter has just begun and he is very excited to fulfill his role to the best of his ability. In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more

What do you enjoy most about being a Culinary Director?

Being a Culinary Director is one new step in the journey. The pride to teach the young chefs, delivering nouvelle world-class food experiences which are unique and walking alongside the incredible kitchen brigade at W Goa is such an amazing feeling and very gratifying indeed.

What are your plans to introduce in your present role?

We have lots of new things in the pipeline for all the five vibrant dining venues at W Goa. At our all-day dining restaurant ‘The Kitchen Table’ we want to create a live cooking experience showcasing the latest food trends, making it into a complete food theatre.

We have many interesting collaborations lined up for our Pan-Asian restaurant ‘Spice Traders’ and the exclusive gin and tequila haven ‘Sylviah’. And of course, our sleek restaurant which is perched along a naturally carved cliffside façade – ‘Rockpool’ will be in its true glory from October onwards with a revamped menu.

How challenging is your position?

As they say - with great power comes great responsibility! W as a brand is already famous for its flamboyance so to inculcate the same within the food and beverage outlets whilst being sustainable and at par with global dining trends is challenging yet truly exciting.

What excites you the most in your present job?

Working in Goa’s biggest B&F playground is the most exciting thing because it’s a playground where we can learn and grow together as professionals.

What is the USP of your F&B outlets?

All outlets have their own USP – while we continuously work on bringing in newer concepts, there is a constant effort being put in remaining consistent. This year with a revamped space at Rockpool, it’s going to be one of the biggest seasons ever. Sylvia and WooBar will be revamped with great beverage programming supplemented with a new bar food menu with a focus on international tapas.

What is your working philosophy?

My philosophy and fundamental style of cooking have evolved through my experiences as adaptability is something which is very important in this era. To deliver innovative, authentic and exciting experiences (food) with local relevance, consistency and training are the key to any successful establishment.

What is your take on how best to cope with the challenges of the present pandemic times?

Personally, for me, I like to break up my tasks down into smaller tasks and then focus on completing them one by one. I feel the biggest challenges of the pandemic are behind us – the future looks really bright with travel and tourism being at its peak, as revenge travel kicks in. Over the past 2 years, everyone has gone through major anxiety and stress levels and are now just looking forward to unique and personalized experiences to rejuvenate themselves and that is what we will focus on going forward. How do you define yourself?

There is no definition as such as the world keeps on evolving, I like to adapt and be ahead of the curve. I like to keep things extremely simple and transparent, concentrate on basics and the rest will follow in place.

How do you like to de-stress?

Catching up with fellow industry mates over an occasional drink is something I enjoy, it helps me to get out of the box and innovate even further.

How has your journey been in the culinary field?

It’s been an amazing one so far! I am grateful to have the privilege to work with some of the best chefs in the world and to understand their ideologies and cooking styles. These have been fuelled with lots of time spent on ranges and as I take this new step in my career with W Goa – I am extremely excited to pass on my learning to the young guns in the kitchen.

Anything else you would like to say?

I think over the last 2 years, where the entire world has gone through a pandemic, the hospitality industry has suffered a lot. Hospitality has been perceived as a thankless job and there is a big vacuum created for passionate candidates. We as chefs have to make sure that we lead from the front and remove the notion of a toxic kitchen environment, and create a culture of learning and development with allocated time for personal growth as well. Cooking is an art and we need to share and respect each and everyone starting from our colleagues, vendors, suppliers and guests, everything else follows. Happy cooking!