In an interview with Restaurant India, Chef Gautam Chaudhry, Director, Demiurgic Hospitality Pvt. talks about creating food experience.
Chef Gautam Chaudhry represents the exclusive group of creative chefs who pioneered the trend of Progressive Indian Cuisine. Having started his career with the Radisson Group, Chef Gautam went on to work with The Oberoi's. He was instrumental in launching three sixty degrees at The Oberoi's New Delhi, before heading to Tanzore Restaurant & Lounge in the very glamorous Beverly Hills, USA. He came back to India and rejoined the Radisson Group briefly. He followed this with a long and successful stint with the Hyatt Group through their Hyderabad, Bengaluru and Pune properties. Chef Gautam launched a luxury catering company by the name of Gourmet Aura, for which he received the prestigious Most Promising Entrepreneurs Award in the field of Food & Beverage by The Economic Times in 2015. Most recently, Chef Gautam added yet another feather to his cap by being listed as one of India's Top 10 Chefs by Hotelier India. Today, he operates a company in Dubai by the name of Giant Foods LLC and owns Demiurgic Hospitality Pvt. Ltd.
How do you define experience?
Experience is about nurturing each and every touch point. Generally, when people speak to a chef and they talk about experience, the only thing that comes to the mind is ’food’. But on the other way round, that is not an experience, only a recipe can’t create that spark. Food is the most important element but only a part of experience. There are various vital touching points and they start right from the customer walking in the restaurant placing the order and so on. The whole process is about creating an unforgettable experience.
How do you create that spark among your guest?
First impression is the last impression. Greeting a guest with the best manner possible is the first step to build that spark. Hospitality is all about service and host must look for even minute things i.e., what kind of water is being served when a customer is seated, the ambience etc. All these pretty little things are the part of experience.
What kind of experience do you create at your restaurant?
There is a restaurant which I have launched in Beverly Hills named Tanzore. We started to create an experience by the ambience. The theme of the restaurant has to blend well with the food. Each and every employee of the team has to speak the same language because all that accounts in experience. If we talk about food industry, there is way too much scope. Chefs are trying to add anything and everything on the plate in the name of creativity but it should make a logical sense between the concept that you are offering to the customer and your thought process. It is the need of the hour that chefs should focus on giving quality products because they have lots of responsibilities on their shoulders. Health and taste has to go hand in hand.
What do you think is the new menu evolving in food industry?
I feel there are varieties of trends and healthy food is one of those. People today are forgetting the definition of healthy food. There is lots of Indian stuff out in the market which can be considered healthy. For example, ghee is taken as an unhealthy ingredient by most of the people but it is healthy if used properly.