Fairmont The Palm’s Culinary Director manages the daily operation of 11 restaurants, serving an eclectic range of cuisines and flavours from all over the world

Where did you grow up?

On the outskirts of one of the most vibrant cities in the world, Mumbai, in a small province called Vasai.

Did you eat your veggies?

Vegetables were the main part of every dish that my mother made me when I was growing up. All our vegetables were freshly picked from our garden, so I have an emotional connection to all the veggies that I cook with, even today.

When did you know you wanted to be a chef?

At the age of 14. I always wanted to have a title either before or after my name. The other option was to be a doctor, but the idea didn’t excite me.

What is your favourite food memory?

My aunties cooked for the family and weekend parties when I was young. All the cooking was done on a wood fire, which conjures very nostalgic memories for me.

Where did you train?

Initially at Oberoi Hotels & Resorts. I graduated from one of Asia’s best institutes, The Oberoi Centre of Learning and Development where individuals were handpicked by masters in the field. Not only were we trained to cook, but we were also trained on how to manage hotel operations in general.

Where do you draw inspiration?

I’m still very old school, so I refer to culinary books. I read a lot about the latest trends in food.

Favourite kitchen gadget?

Mandolin slicer - it adds various dimensions to your food.

Best piece of advice you would give a home enthusiast?

Cooking is like meditation; it is a journey so enjoy it and use it to express yourself and be creative.

Best cooking tip for a novice just getting into the business?

Keep it simple and respect the people that either work with you or for you. Remind yourself you are nothing without them. I would also say understanding your guests is very important if you want to really impress. Finally, consistency is key.

What’s the most popular dish at Fairmont The Palm and what’s your spin on it?

The smoked lamb chop in our Indian restaurant is smoked in a jar with charcoal and cloves. The seared barbeque beef maki roll at our Asian restaurant BA- Boldly Asian is also wonderful. We sear the roll at the table on a heated Himalayan pink salt slab.

Where do you shop? Are you a fussy shopper?

Local seafood markets give me inspiration and ideas.

Five ‘must-have’ items in your basket…

Tomatoes are the most versatile ingredient. I would also take garlic, a good sea salt, plenty of seafood, and butter.

Funniest kitchen incident?

Once a guest requested medium-rare french fries. Who knew!

Who in the food world do you most admire?

Thomas Keller for his approach and simplicity. He focuses on basic cooking skills and is a genius. I also admire Daniel Humm as he is extremely creative, not only in the kitchen but with his dining experience at Eleven Madison Park.

Favourite foods to cook with?

Anything fresh and in season.

What's the most challenging ingredient to work with?

Dry fish. I personally don’t like it, the flavours are too intense to control and it overpowers the entire dish.

What do you like to eat when you’re at home?

Bread baked by my wife and a healthy, hearty salad packed with lots of veggies.

Are there any foods you just don’t like?

Dry seafood, it’s just not for me.

Favourite cookbooks?

Bouchon by Thomas Keller, as well as a recent one that I bought called My French Cuisine by Daniel Boulud.

Where do you see yourself in five or 10 years' time?

I would love to start my own business and build something I can pass on to the next generation of my family. It's a dream.

What is going to be the next big thing in the food world?

This young generation is very health conscious and is far more aware of where food is coming from. I think people are going to begin expecting natural and organic as the standard as these foods are now easily accessible and more affordable.

What do you do for fun?

I love spending time with my two-year-old son, reading non-culinary books.

Where is your favorite place in the world?

Udaipur in India. A city is rich with flora, fauna, great food, and amazing culture.

If you had just one wish, what would it be?

I would make the world a better place for everyone.

What would be your ‘Last Supper’ meal?

Roast chicken with creamy potato mash and gravy.

Since joining Fairmont The Palm, Anup has helped establish venues such as Little Miss India, BA Boldly Asian, and the ocean-front Seagrill Bistro.

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