Chef Mahesh Padala is jubilant about winning this year’s Award of Culinary Excellence

Chef Mahesh Padala from The Westin Hyderabad Mindspace believes a chef has to specialise in more than one cuisine. He says as an executive chef he should be able to provide helpful inputs to his team — inputs that are beyond judging taste and selection of ingredients. Mahesh who won Marriott International’s most coveted Award of Culinary Excellence (ACE) says he like to lead his team in impressing his guests. “Isn’t that why one comes to dine at a restaurant,” he says whose excellence and dedication and never-ending passion for culinary arts was rightfully recognised through the award.

A total of 2100 chefs from various Marriott properties across Asia Pacific including China competed for the award. And if you thought the winner is someone who cooked excellent food alone, Mahesh begs to differ, “Food is an important part for the participants but that’s not all. We were judged based on performance, efficiency and innovation when it comes to promotions. An ACE winner is not just about being a good chef with solid cooking or great managerial skills. Like any good dish, it is requires a perfect blend of all ingredients.”

Talking about the award Mahesh says, “It is an honour but also a big responsibility to be able to lead the team to excel and ideate to stay on top of our game.”

Mahesh takes pride in one his promotion that trended on twitter in the culinary scene last year — ‘The culinary treasures of the world’ which saw 12 chefs (six expats and six in-house) working together to present a fusion of flavours to diners.

Mahesh dedicates his wide culinary excellence to his career as a chef for 18 years. “I began my career with specialisation in European cuisine and went on to learn Thai, south Indian and north Indian cuisines,” he explains and adds that his style is simple and he loves to keep it authentic. If asked to name one of his first teachers, he says it has to be his grandmother. “Having started early I have found a way to blend traditional herbs and spices to prep up bold and distinct flavours into my food,” he reveals.

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Printable version | Jul 7, 2020 11:45:37 AM |

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