Chef Arzooman Irani
Executive Chef Arzooman Irani loves to cook and believes that magic happens in his kitchen.
“Wild at heart, deep in soul.”
These words aptly describe the food as well as the chef behind it. There is definitely an inventive streak — to taste, mix and match new ingredients, and create food that people enjoy and take home the very essence of it.
Born and raised in Pune, Arzooman has a Diploma in Hospitality from Australia, a degree in Professional Cooking from the Baltimore International Culinary College, USA, and a Diploma in Management Studies from the Swiss Hotel Association – Les Roches, Switzerland. Whilst gaining theoretical and technical knowledge, Arzooman has also been hands-on, hence making him very versatile in his trade.
Since then, his career has taken him to hotels and restaurants from Australia to the United States and back home to his native India.
Though Executive Chef Arzooman Irani specialises in Mediterranean cuisine, as a result of his travelling and absorbing the cuisines of different places, he has picked up many cooking techniques and ingredients from each and every place that he has worked and brought some element of his own creativity to that cuisine.
READ E-MAIL INTERVIEW WITH CHEF IRANI
During his career as a chef with the Taj Group of Hotels, he has worked at the Taj Fisherman’s Cove, Chennai; The Taj Green Cove Resort, Kovalam, Kerala; The Taj Fort Aguada Beach Resort, Goa; and now at Vivanta Whitefield Bangalore.
“Cuisine is experimentation, research, imagination and most importantly, guest’s appreciation and I have built my food philosophy on the harmony of all these aspects.”
Creative Process
“Seeing the colors and breathing in the aromas of fresh ingredients are all the inspiration I need. From there, I begin to visualize the combinations and construct the recipes.”
Some Signature Dishes
- Black & White Sesame Crusted Sea Bass, beetroot reduction and lemon scented rice.
- Pizza con Salmone e Mascarpone, handmade thin crispy pizza with smoked salmon and mascarpone.
- Mildly spiced “Goan” Crab Cake, Kokum fluid gel, basil seeds.
Words He Lives By in His Kitchen
“Let’s not even talk about what we can’t do, let’s just talk about what we can do!”
Check Our Gallery
Download Free Ebooks