A Conversation With : Chef Dheeraj Mathur, Master Chef, Radisson Blu- Paschim Vihar
Updated on: 02 Jul 2016
How has been the journey so far?
I started my journey in 2000 after completing my education. Working as a kitchen trainee with Le Meridien Delhi for almost two yeras I learned the basic kitchen techniques. I have worked with hotels like Trident Kochin, Radisson Blu Plaza Mahipalpur as comy in Great Kebab Factory. So, I learned most of the kebabs from Chef Miraj and wakil Ahmed Qureshi. They gave me some of the secret recipes to making Galouti Kebab, Kakokri Kebab. The, I moved to Varanasi, Taj harimahal Jodhpur and learned some of the Rajasthani dishes like safed maas, laal mass, dahi ke kebab. Then, I again joined Radisson Great kebab factory in Dubai. And, now I am working with Radisson Blu Plaza Paschim Vihaar for almost five years.
What is your biggest learning from these movements?
I have tried to learn the regional cuisines of the places I have travelled to. I am very grateful to the chefs and team for my learning.