“I embarked on my culinary journey at the tender age of 7, and it’s been a thrilling rollercoaster ride ever since. Going back to 1931, my father and grandfather ran a sweet house, igniting my interest to lend a helping hand. Additionally, my grandmother managed a government-established canteen. This deep-rooted family involvement marked me as a third-generation cook. After school, I eagerly accompanied my father to his hotel, assisting and learning.
Determined to turn my passion into a fulfilling career, I pursued education and honed my culinary skills under professionals. I envisioned making a mark in the culinary world by presenting my unique ideas on the plate. Upon completing my bachelor’s in hospitality and management, I sought training at Madinat Jumeirah, a prestigious seven-star hotel in Dubai. This experience was transformative and taught me invaluable aspects of being a chef.
Subsequently, I joined the Ananthara Group in Abu Dhabi and later, worked for Norwegian Cruise Line, a Miami-based company, where I learned extensively from seasoned chefs.
My love for travel has taken me to various corners of the globe, exploring diverse cuisines. Being a chef, it’s essential to immerse oneself in different culinary styles. During the COVID-19 pandemic, I returned to India and faced the harsh reality of the job market’s downturn due to the situation. It was a challenging time for the entire culinary industry. Eventually, I secured a role as a consultant chef. As things began to stabilize, I resumed working in various restaurants, currently holding the position of executive chef at Lake District by Minerva!
The journey wasn’t without hurdles. Society’s skepticism about my choice of being a chef was disheartening, but I turned it into a motivating challenge, proving my mettle in the culinary domain.
My family’s unwavering support has been my rock throughout this voyage.
Looking ahead, I aspire to innovate healthier Snack options using local millets, eliminating maida and heavy oils. I aim to contribute to a healthier snack landscape, especially in Telangana for following a healthy lifestyle and ensuring the finest quality!”
- Sukesh Kale, Chef