Chef Manish Mehrotra is a graduate from the Institute of Hotel Management, Catering Technology and Applied Nutrition, Mumbai (1996). He joined Thai Pavilion restaurant at Taj President, Mumbai and trained under the expert guidance of master chefs from Thailand. During his tenure of 5 years with the Taj group, Manish organised various Thai Food Festivals at different properties of the group. He also won several medals at various competitions organised by the Culinary Associations of India.
His last position was with Old World Hospitality Pvt. Ltd. (OWH) New Delhi, where he headed the oriental cuisine kitchens at Habitat World, India Habitat Centre, New Delhi. His responsibilities included the creation of creative pan Asian recipes for India’s largest banquet facility (over 5000 meals served daily) but his full time presence was usually at the fine dining restaurant Oriental Octopus. Known to be the city’s top power lunch destination, the restaurant serves the who’s who of the capital. With a branch in Noida too, Oriental Octopus is regarded as one of the best pan Asian restaurants in the country. At OWH, he has been on various culinary expeditions including training stints at top restaurants in the East.
Manish’s moved with OWH as Head Chef of Tamarai, London. Within a short span, Manish has earned rave reviews from diners and critics for his cuisine and is well on his way in establishing Tamarai as a premier fine dining restaurant in London.
Try out his delicious recipe for CARAMEL PEPPER PRAWNS, GOLDEN GARLIC
