'I miss Butter Chicken from back home'

Hailing from India, Sunil Vaz believes that each dish created should taste like it's the only one that matters.

What is your earliest childhood kitchen memory?
During my growing up years in Bombay (now Mumbai) I used to help the elders prepare food for family gatherings. Bombay played a key role in my decision to train as a chef - the mix of so many cultures and culinary choices in one city was inspiring.
What's your favourite dish?
Fennel pollen crusted sea bass with creamed leeks, sauce vierge, and fennel salad.
A culinary skill that you've mastered and take pride in?
I've developed an excellent eye for buying the freshest ingredients and making quick purchasing decisions based on demand and availability. You'll often find me at food markets putting together specials to run at the weekends.
A food destination that is on your wish list?
I'd love to explore the restaurant scene in Los Angeles and Milan. I'm a big fan of family-owned restaurants with history behind them.
A chef that you look up to?
Jason Atherton - he is my food-guru. It was a pleasure to be a part of his team when he won the first Michelin star for Maze Grosvenor Square, London.
Are there any rules that a chef should follow to please foodies?
Keep up with food trends and create dishes that can appeal to different tastebuds.
A dish that you can have every single day?
Yak Steak.
What do you like about Middle-Eastern food?
Diversity, variety in cuisines, and varied service styles from street food to fine dining.
What do you order at a restaurant that you've never been to?
Sushi rolls.
Any cookbook authors that you refer to?
Gordon Ramsey, Jason Atherton, and Thomas Keller.
A dish that is on your wish list?
Beef Wellington.
What keeps you motivated?
The energy in the kitchen and the drive to ensure that each customer has a great experience.
If not a chef, what would you have been?
A theatre actor.
- As told to Purva Grover
purva@khaleejtimes.com
 

• Food and Dining