Javed Ahamad Vismark Asian Cuisine Chef of the Year 2015
| Designation |
Corporate Chef
|
| Company |
Punjab Grill, Marina Bay Sands
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| Restaurant Type |
Indian
|
| Category |
Asian Cuisine Chef of the Year
|
| Country |
Sydney, Australia
|
| Location |
Zaaffran by Vikrant Kapoor
|
|
|
|
Travel Takeaway
My experience of Sydney’s culinary scene is that of a cosmopolitan nature, with Australian cuisine that’s peppered with global influences. There’s evidence of British traditions persisting to some degree within domestic cooking and the take-away food sector, as popular dishes like Australian meat pie and fish n’ chips are still a staple.
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Hosting Restaurant’s Profile
The elegant and unique Zaaffran Indian Restaurant was established in 1998 with one simple aim – ‘to serve authentic, home-style Indian cooking, just like Indian mums would make’. Zaaffran’s kitchen utilises exotic Indian herbs and spices with Australian produce and the freshest seafood, meat and vegetables.
Hosting Chef’s Profile
Born in Bombay, schooled in Dehradoon & Bombay, Vikrant obtained his Hotel Management education from one of the premier institutes in Bombay – ‘Institute of Hotel Management, Catering Technology & Applied Nutrition’ (IHMCTAN). He specialised in kitchen training for one year at Taj Mahal, Bombay and then in ‘Tanjore’. Vikrant joined Raffles in Singapore in July 1993. In 1997, he was awarded a Silver medal in ‘Salon Culanaire’ – a cooking competition for new Asian food. While he was the head chef of the Tiffin Room in Raffles Hotel, the hotel was recognised as one of the top 100 restaurants in Asia by Tatler Singapore.
