Philosophy

This is Sanjay Thakur a very passionate chef from the Himalayas Himachal Pradesh( India )been cookingnow for more than 11 years .Started my studies with Hotel management college Chandigarh in India thenjoined as STEP trainee with Oberoi group of hotels which is regarded one of the best programs in Indiadue to better opportunity for further studies I moved to Melbourne Australia to Pursue Hospitalitymanagement with Holmes colleges alongside studies.
I was fortunate enough to kick start my journey in Melbourne with Langham hotel one of the finestproperties in heart of Melbourne after an year time I moved on with an event venues which helped megrow in different sectors for which I worked through out the year for different seasonal work which includes Melbourne cup , AFL league ,Australian open , international cricket tournaments and Caulfieldrace cup .Adapting different style of events with serving high end guests and celebrities I grew my skillpretty quick which helped me get a chance at Australia best hotel Crown casino where worked with banquet team for an year.

Watching my dedication Chef d cuisine of Nobu gave me chance to work for Nobu which is one of the veryhigh end restaurant in crown casino after working with great team of Nobu my target was to get knowledge ofdifferent cuisines and how they are rated on an fine dining level for which I joined few big names over the timeperiod which comprises of Shannon Bennett at vue de monde , George Colambaris team at press club , chef Bellucci.

In short span of time my aim was to adapt as many different kind of cuisines I can as I was very muchdetermined to learn things quick and put 200 percent of my devotion to it working with crown I had opportunityto work with world biggest names for exclusive events including chef, Nobu , Atul Kochhar , Morimotto ,David Burke Phillip mouchel And list goes on Countless hours and hard work was well paid off .During thisspan I had an yearly trips to India to my hometown Himalayas where my biggest inspiration my dad who hasbeen cooking for Himalayan cusine over 4 decades wanted me to do something for preserving , promotingHimalayan food to global scale as he himself was highly dedicated to nothing but educating future in thedirection to preserve the past.

During my work at Etihad stadium Melbourne I came to knew that I needed to move closer to India and work onpromoting Himalayan Cuisine globally which introduced me to this opportunity in Abu Dhabi of Inflight chefprofession so I was tempted to know about it and my curiosity to work close by India brought me to Abu Dhabiwhere my work inspired a lot of people .

2013 was the year I started self funded Himalayan Soil project and started researching for the team to work on thisproject. As it’s a non commercial project so there were not many people interested in becoming part of it. Then Idecided to showcase my involvement in culinary world to get noticed and 2014 had been a great year where I gotselected from India to represent in Bocuse d’or Asia pacific which is regarded as the Olympics in culinary worldand a dream for many passionate chefs around the globe .Where I was fortunate enough to share my dream withChef Jerome Bocuse.

Same year I was also awarded as culinary champion for Etihad which motivated me to excel in what I am good at2015 was another year where I was fortunate enough to represent Middle East and Etihad in San Pelligrino youngchef held at Cape Town where I finished as second best in Middle East. 2016 was an icing on the cake where I gotselected second time to represent India in Bocuse d’or which was really a great achievement for me as only Indianchef to represent twice in Bocuse d’or so far my journey every year just been fantastic and being member of IFCAhave just opened doors of a lot of opportunities for me.