"Stay passionate and curious," says Chef Manoj Das

Chef Manoj Das has been delighting guests with his culinary expertise as the Executive Chef at Holiday Inn, Sector 90 Gurugram, for over a year and a half. With a wealth of experience that spans multiple continents and renowned establishments, Chef Manoj brings a unique blend of creativity and precision to his kitchen. Educated at the Westin College of Hotel Management and Balangi Mahavidyalaya in Orissa, his journey through the culinary world is marked by a deep commitment to excellence and innovation.

Chef Manoj's favorite ingredients to work with are fresh herbs. Their vibrant flavors and aromatic qualities have the power to transform a dish, adding depth and complexity to even the simplest recipes. One of his most cherished creations is the "Oriental Spiced Lamb with Saffron Rice." This dish, which combines oriental and Indian cuisine with a modern twist, represents his culinary journey through different cuisines and cultures.

In the bustling environment of a professional kitchen, challenges are inevitable. Chef Manoj handles them by staying calm and focused, maintaining a positive attitude, and communicating effectively with his team. He always has a plan B ready, which allows him to navigate unexpected obstacles with ease.

One memorable moment in his career occurred during the inaugural event of the Honda plant in Ahmedabad. As the chef at Hotel Crowne Plaza Ahmedabad, he was tasked with preparing a meal for the Prime Minister of Japan and the Chief Minister of Gujarat. The event required numerous trials to create a menu that beautifully blended Japanese and Indian cuisines. The success of this event was a source of immense pride for Chef Manoj, especially knowing that the Chief Minister of Gujarat who dined with them is now the Prime Minister of India.

Chef Manoj often employs the sous-vide cooking technique, which allows for precise temperature control. This method ensures perfect texture and flavor retention, particularly for meats and fish. His ability to adapt and innovate is exemplified by a cooking mishap he once encountered. While preparing a large batch of risotto, he ran out of stock midway. He quickly improvised by using a mixture of white wine and vegetable broth, which not only saved the dish but also enhanced its flavor profile, much to the diners' delight.

For aspiring chefs, Chef Manoj offers valuable advice: stay passionate and curious. Always be willing to learn and adapt, as the culinary world is constantly evolving. Embracing new techniques and flavors while remaining true to your roots is key to staying ahead in this dynamic field.

Chef Manoj Das's journey is a testament to his dedication, creativity, and unwavering passion for the culinary arts. His story inspires both his team and the guests who have the pleasure of experiencing his exceptional cuisine.