Abhijeet is our fabulous head chef at The Arden Hotel in the heart of Stratford-upon-Avon, heading up our 2 AA Rosette Waterside Brasserie.
Abhijeet has recently been awarded the top ‘Food and Beverage Professional’ by the miaList2016. Abhi’s creative talents in the kitchen, nuturing management style and dedication to his profession saw him rise above the competition, with the judges commenting,
“Abhjeet is a great chef who effortlessly combines both commercial skills with creativity and has a guest-centred approach. He cares and invests in his team to make sure that they are continuing to learn and stretch what they do to push the boundaries”.
We’re all very proud of him here at Eden, so let’s find out a little more about him…
Where did you start your career as a chef?
I started out at what was Le Petit Blanc in Birmingham – Raymond Blanc’s Brasserie, currently re-branded as Brasserie Blanc.
What was the first thing you learnt to cook?
What three ingredients would you take with you if you were stranded on a desert island?
Watermelon, avocado and water.
What is the most memorable meal you have eaten?
My Le Cordon Bleu graduation dinner at The Savoy in London.
What is the most memorable thing you have cooked?
Dover sole paupiette, stuffed with scallop mousse and wrapped in crispy filo pastry.
What are your aspirations as a chef?
As a chef I want to exceed my diner’s expectations by conquering their taste buds, giving them an amazing experience when they come to eat at The Arden. I want to be well known for my food, and I want to be an inspiration to my team.
Where is top of your list to eat?
The Waterside Inn, Bray.
Who has been your biggest inspiration so far in your career?
Many people have inspired me throughout my career. It’s difficult to single out one but a few names come to mind…
My mother, who passed down her passion for cooking to me
Eden Hotel Collection’s Food and Beverage Director, Chef Simon Haigh
Clive Fretwell, my Executive Chef when I was at Le Petit Blanc
Manuel Monzon, my Head Chef when I was at The Swan at Streatley
What is your food ethos?
To respect the techniques of classic cookery, and to cook fresh, seasonal, and local produce as much as possible. There is no need to re-invent the wheel to impress dinners, the key is in the attention to detail.
I enjoy serving takes on classic food which my guests will know and recognise, but to wow them with small details in terms of textures, techniques and presentation.
Imagery courtesy of TH Photography.