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Chef Jitin Joshi

Born and raised in a strictly vegetarian household in Northern India, Chef Jitin Joshi spent his early years in an Army school and aspired to be a doctor. After studying plant sciences in an agriculture college, he pursued his culinary passion and underwent a rigorous training at the Oberoi School of Learning and Development, and topped his class receiving the coveted Ishran Devi Gold Medal.

With hands on training in various cuisines such as French, Pastry, Thai, Chinese and Indian, Jitin moved to London to work in the Two Michelin Star kitchen of Capital Hotel and quickly rose to Junior Sous Chef. In the years to follow, Jitin learned the secrets of fish cookery at Sheraton Park Towers, (voted the Best Seafood Restaurant – Hardens Guide for numerous years). He added his own learnings by bringing in fresh elements of Indian and Asian cuisine on the menu. Jitin later joined Gordon Ramsay’s Maze as Head Pastry Chef in Jason Atherton’s team, and within that year it was awarded One Michelin Star.

With almost ten years’ experience in western kitchens, Jitin returned to his roots to assimilate and use his experiences, to develop and refine Indian cuisine. Taking on the role of Executive Chef at Atul Kochhar’s fine dining Indian restaurant Benares, Jitin sank his teeth into modernizing presentations, incorporating seasonal and local produce in the menus and creating new concepts of Grazing Menus and Platter Menus, which are now part of the success story for Benares. In 2007 Benares received One Michelin Star. Jitin then had the privilege of working with the chefs from El Bulli, giving him exposure to the world of molecular gastronomy.

An indistinguishable passion and years of rich cooking experience led Jitin to open Vatika, in a vineyard in Hampshire, giving him an opportunity to craft his own culinary creations. The emphasis on local produce, detailed presentation and cooking techniques led Vatika to win the Best Restaurant in Hampshire 2011.

Jitin anchored another restaurant for Atul Kochhar as they set up the first Indian restaurant Sindhu onboard the prestigious P&O Cruise, serving Indian Tapas style lunches and modern Indian dinners.

Jitin was awarded the Ethnic Chef of the Year Award 2010, by the Craft Guild of Chefs and subsequently was featured on the cover page of the Tandoori magazine, captioned “the most talented young Indian chef in the UK today.”

Jitin’s desire to continuously learn and grow brought him to Middle Eastern shores, as he went on to head the Amal brigade at the Armani Hotel Dubai located in the iconic Burj Khalifa. Creating modern tasting menus and changing the look and feel of the cuisine at this restaurant, led him to bag the Best Indian restaurant in Dubai (Time Out Dubai 2012-13) and attain No. 1 spot on Trip Advisor.

Following his success in Armani/Amal, he was assigned the challenge of the world’s highest restaurant – At.mosphere, located at level 122 of the Burj Khalifa; as Executive Chef, making him the only chef of Indian origin to have held this coveted position. In November 2013, At.mosphere bagged the Best Fine Dining Restaurant in Dubai (AHLAN Magazine).

Jitin Joshi then took the helm as Executive Chef of the iconic Taj Group’s first luxury hotel in the Middle East – Taj Dubai. Jitin’s strengths lie in his constant drive for creativity, immaculate presentation, exceptional flavours and innovative dining out experiences. He is actively involved with the community conducting weekly Farmers’ Market demos, hosting television and radio talk shows and being featured in various magazines. He was recently appointed the Coach for Team India, at the prestigious Bocuse d’Or competition in Singapore in April, 2016.

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