With his Culinary prowess, Chef Anthony Fernandes has been captivating food enthusiasts. Having worked in the hospitality sector for a while, he is pleased that the majority of his customers seem to love his food. He talks about his trip thus far as he travels down memory lane. My grandpa, who served as Siemens’ top executive chef in the early 1970s, served as the foundation of my family’s rich culinary tradition. I adopted family culinary legacy and pursued a profession in the hospitality sector, following in his footsteps. I went to IHM Dadar in Mumbai for culinary school and learned a lot at The Oberoi, where I got the honour of receiving training from German management, the man says. He started an incredible journey with Carnival Cruise Line in 1998, where he spent 12 years honing his abilities and pursuing his passion for the the culinary arts. Then, after arriving back in Mumbai, he worked at a number of independent eateries, including Jimmy Hu, Big Nasty, Bombay Bronx, and WTF. With the help of a creative team that included mixologist Ami Shroff and Michelin-starred Chef Nagraj Bhatt, I launched London Taxi in 2017, a restaurant that serves international food. I joined the iconic and storied Bombay Gymkhana to be the General Manager of Food and Beverage and Administration in 2019, taking my experience to new heights. It has been a remarkable journey, influenced by my love of food, my devotion to hard work, and my desire to achieve culinary greatness,” he says. His journey through Mumbai towards New York is just as extraordinary and motivating, especially for recent immigrants who wish to succeed in this field.

The post Chef Anthony Fernandes Discuss about his journey appeared first on Boogle Bollywood.