Recently appointed Culinary Director at The Westin Pune, Chef Vikram Khatri is one of those chef who is known for elevating every dining experience with unrivalled hospitality and devotion to freshness, hygiene and technique.

A dynamic team leader and mentor, chef Khatri, in his current role, he is focusing not only on providing guests with a curated and immersive dining experience post the pandemic, but also working towards redefining the hotel’s gastronomic offerings, recognizing unique blends of creative flair and passion for food, balanced by strong business acumen. Excerpts from the interview:

How it all began?

My journey started at an early age as I have always been fascinated with food around, and was very clear to take my Passion for food as Profession. Finished my Culinary school in 1999 post which was with Nikko Internationals for 7 years. Took a trip to Sydney – Australia in 2007 and some hands-on staging at a few restaurants, changed my thought process and vision for F&B. 

Upon returning I joined Olive Bar and kitchen and was there with the group for 15 years.

What was the inspiration behind being a chef? 

I felt self-fit for one thing and that’s cooking. Food is the essential part of any and every celebration. Think of one profession which allows you to celebrate 10 birthdays and many Anniversaries and many more happier moments and you are blessed to be a part of all.

Chef, you have worked with some of the top fine dining restaurants like Olive Group’s Guppy by ai. What are the top learnings you are incorporating here at Westin?

My two keep learning that I always incorporate is-Guest satisfaction and Consistency.

How are turning every dining into an experience at Westin?

That’s the window every Guests table gives. A two hours of food, service and hospitality should translate to an experience to remember and cherish!

What is more important to you, flavor or presentation? How much does both contribute to a restaurant?

First school of thought, food is eaten through eyes (Hello! it’s an Instagram ERA) then comes the aroma and taste. Yet the core competence lies in the last…Taste!

Chef, you are an expert in Oriental gourmet cuisine. Where do you map India on the same as we see too many restaurants entering the segment?

Though my specialization is Asian - The fun part of living 15 years in my last assignment was in a structure where we were a part of many different cuisine restaurants. Now many restaurants entering the segment will only bring more options of eating /venturing out which I always feel is required for the industry’s growth.

How to focus on lower-calorie foods without sacrificing taste, quality?

Eat on time, Eat Well and burn out should be the mantra while avoiding the Junk.

Chef, we see that beverage has also taken a center-stage in restaurant menus. How to attain beverage consistency?

Wine N Dine has always been together and now with India expanding its market share and opening up the import trade policies with the rest of the world, it should further see a surge. To get the consistency of brands solely depends on the importer and the commitment of keeping it available on the shelf.

What’s your view on the culinary scene in Pune?

Awesome and it is going to explode further. 

What’s your plan on making Westin one of the best fine-dine destinations in the city?

DT Aka Daily treats is a perfect coffee shop, The Market being the core Asian with comfort European offering from its all new menu, Asilo Lounge with its Mediterranean with Asian Flair, THOM aka Medici, an elegant Night Club. The New Indian restaurant (Aafreen) soon to be open with its all new Indian flavours and flair …Isn’t it already a one – Huh !

Top 5 trends that you foresee as a chef?

No Buffets, Regional cuisine, Chefs owned, Pop-ups, Vegan.