Fine Dining Indian Food Magazine April Issue 2 | Page 4

STAR CHEF
#FINEDININGINDIAN
PAGE 4
Star Chef of the
Month
Q . How did you convince your investor or partner?
Was there any groundwork already?
 This restaurant is a result of a drunken night. Me
and my partner were drunk and I just said: let’s open
up a restaurant. And we started working towards it. I
quit my job, the one which I had. And we worked on
this project. And with all the blessings good we took
this decision. And we did it. 
 Q. How did you get into the radar of the
World’s Best Restaurant awards?
 You learn a lot when you start working on
an international platform. You come in contact with
many people who know more than you. You learn
from them. And most importantly you say yes to all
the opportunities that come your way. Pull it off by
hook or by crook. Keep working towards your goal
and keep making your food better without doubting
your creativity and also assessing the market you are
thriving in. All that comes with experience and
struggling in various fields and there you are
suddenly noticeable while moving towards your goal.

follow @
Gaggan Anand
Chef Gaggan Anand shows us that anything in the
world is achievable when you have a burning desire
and passion, and you back this up with hard work
and never taking shortcuts.
He keeps the Indian national flag flying high, and we
are proud to write about Chef Gaggan. 
"I remember him as a very
passionate but ordinary student. He
was not into cooking much, but
Gaggan was brilliant in marketing
and canvassing. He almost single
handedly sold out one of  our
college's themed dinners. "
Senior Chef Instructor
Dennis Mathew IHM Trivandrum