Back of house: chef Ankit Pahuja
Hotelier heads down to the Dusit Thani Abu Dhabi to find out how chef Ankit Pahuja manages the kitchens of Namak by Kunal Kapur
My job in 50 words.
I am currently spearheading the culinary operations of Namak by Kunal Kapur at Dusit Thani Abu Dhabi. One of my main aims is to drive innovation across the board when it comes to food preparation and presentation. I actively engaged in menu planning, budgeting and the menu engineering of Namak.
My hospitality journey
I joined the hospitality industry by chance not choice. I cracked my culinary arts exams but my dad wanted me to do something creative and innovative. Hence, it came to my mind to join the hospitality industry. From there on, everything just started to fall in place and there has been no looking back ever since. I joined Dusit Thani Abu Dhabi on 20 May, 2018 to undertake the project of opening a progressive Indian restaurant. My prime reason for embracing this role is attributed to the fact that the restaurant offers bespoke Indian cuisine infused with global flavours.
Three biggest challenges
1. Managing multiple expectations: Holding the flag of a celebrity chef restaurant in itself is an exciting challenge. It entails not just meeting, but exceeding the expectations of both the celebrity chef and the hotel brand “Dusit Thani”.
2. Perception of local market: The food that we make is not only curry in a bowl, but is a level up to showcase Indian cuisine and to make the local market understand that culinary sophistication is bit more than challenging at times.
3. Staff loyalty: Retaining staff loyalty is one of the major challenges these days for any head chef. With a large number of branded hotels opening in the GCC region, the opportunities are galore for hospitality professionals.
I brought creativity to the tables with dishes such as “Oops I dropped my chaat”, an Indian delicacy prepared live in front of guests with unmatched showmanship of chef’s skills.
My forte has always been to rotate the menu in line with changing seasonality. Competition mapping is also important to see what other culinary brands are doing. In addition to that, I believe in working with the freshest produce that I possibly can.
Why I enjoy my job
I enjoy the busy operation of my kitchen. For me “routine is boring” and I always try to go that extra mile in my culinary preparations while pushing my limits and making every day different. I love to be constantly on my toes to innovate and elevate my skills in food production.
My ultimate goal
Good question! Every chef has a dream of having one restaurant of their own, but that is too early as this age. I would be happy to work and learn more for the next couple of years and possibly have one restaurant of my own someday in the not so distant future.
A regular day
My day starts at 10:30 am with the morning briefing, discussing the business, guest satisfaction tracking system and routine check-ups in the kitchen. Post which the operations and mails of having organised systems in place and following through my follow ups post which the evening service and day ends at 11 pm in the evening.
My single biggest achievement
Having worked with different properties, I have nurtured my skills and grown into my current profile. I am the youngest chef de cuisine in the whole hotel. Innovation has been strength. To stay ahead in fierce competition, especially in Abu Dhabi, it’s imperative to innovate and create unique culinary moments at all times.
1. Future plans
We have a few new dishes and pop-ups lined up in the restaurant for the upcoming events, and we have also started our Signature Brunch on Saturdays. Dishes from Namak will also be served during the upcoming Ramadan. Times are indeed exciting for us!