Head Chef Guarav Mahajan, an Indian national, has 10 years of culinary experience, seven of which are in the UAE.
Can you give us a glimpse of your career journey so far?
I started my career as a chef in Hotel Equitorial, in Malaysia, after I completed my hotel management degree. While working with the hotel, I got an opportunity to work with Liwa Minor Group in Dubai in 2014, when I was selected to take on the role of chef de partie as a part of the pre-opening team, and I became a part of many successful concepts.
While working with Liwa Minor, I got the chance to set up many cafés and restaurants, which has given me more opportunities for my journey as a chef.
What’s your favourite dish to eat and why?
There are so many, but I love the Thai, spicy chicken cashew nut-fry with oyster chili sauce, as its has a sweet and spicy taste. The dish is made with chicken breast slices, coated with corn and tempura flour, which make it extra crispy; its then coated with the freshly made sauce, and served with sticky rice.
What are you cooking up today? Tell us more about the dish.
Today, I’m cooking chicken cashew nut stir fry with oyster and chili sauce, mixed with capsicums and onion, and served with sticky rice.
As a chef, what are the top ingredients and products you’re using these days?
I always have different types of mushrooms, vegetables and sauces in my kitchen.
What are some of the most recent important food trends you can tell us about?
As the market is now more aware of what consumers have on there plates, many are looking for plant-based, healthy foods; even trendy fast food is now in demand.
What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
The product needs to be simple and understood by the consumer; each menu item should be explained in detail, along with the calorie count clearly mentioned.
