Nitin’s passion for cookery came up early in his life, and his first experience in the industry was an unpaid work experience in a friend of his father’s restaurant back in India. His talent and engagement became quickly evident and he managed to work for Taj Hotel in Nashik and the Renaissance Marriot in Mumbai. All these years of hard work and commitment finally gave him the tools to become Head Chef at Petrichor at The Cavendish London. He took charge in February 2010 and since then, he has made considerable achievements.
Nitin championed the idea of a sustainable restaurant, and has made substantial improvements in that area. He has brainstorming sessions with his team where they come up with the bimonthly menus, which are carefully planned around the seasonal ingredients available in the local markets. Nitin selected a network of high quality local food suppliers and, together with his team, has even visited many of their farms! This helped him establish a great working relationship, which in turn allowed him to request a reduction in the packaging for each delivery. This reduced cardboard and plastic wastage, as well as costs for both parties. In his own words the whole thing “started to make sense, in environmental, economic and practical terms.”
Other sustainable measures taken are using the orange peel left from our orange juice to make marmalade and buying our cheese from Paxton and Whitfield, just around the corner from the hotel!
If you have any questions for our Head Chef, please email them to firstname.lastname@example.org , or call us on 0207 930 2111.