ABOUT YOUNG CHEF YOUNG WAITER SOUTH ASIA

Cyrus Todiwala OBE DL

Cyrus Todiwala is a chef, restaurateur, educationist, author and entrepreneur. Genial and down-to-earth, his accessible persona masks an encyclopaedic knowledge of food history and cuisine and many a sophisticated turn in the kitchen. read more Together with his wife Pervin, Cyrus runs four restaurants. Café Spice Namaste at the edge of the City of London is a 25-year old institution, and the world’s longest running Michelin BIB Gourmand restaurant (‘good food, good value’). Two hotel restaurants bear his name: Mr Todiwala’s Kitchen at the deluxe Hilton London Heathrow Airport Terminal 5, and Mr Todiwala’s Kitchen at the Lincoln Plaza London, part of the Hilton Curio Collection. Mr Todiwala’s Petiscos in Buckhurst Hill is a small neighbourhood restaurant located in the London-Essex border.

Following a traditional boarding school education in Maharashtra, India, Cyrus decided on a road less travelled, completing four years of classical chef training in Bombay. He began his career as a hotel chef with the Taj Group, rising to Executive Chef of the sprawling Taj Holiday Village in Goa.

In the early 1990’s, he immigrated to London taking with him his young family. Almost immediately, his culinary gifts and boundless energy impressed the food cognoscenti, and helped to reshape Britain’s then limited expectations of Indian cuisine. He has since inspired a generation of Asian chefs, many of whom have gone on to open their own restaurants.

Cyrus is a staunch advocate of education and training; Café Spice Namaste was the first ever restaurant in the UK to win a National Training Award. Today he personally mentors chef apprentices and provides work experience training for a number of student chefs. Other issues close to his heart include social responsibility, sustainability, buying British, food waste, and healthy eating. As an environmental pioneer, he has won several awards including the Sustainability Champion award from the London Chamber of Commerce and Corporation of London.

Cyrus has written seven cookbooks, including the best-selling ‘Simple Spice Vegetarian’ published in March 2020. His line of hand-crafted, limited-edition condiments, oils, spice blends and sauces under the Mr Todiwala’s brand are increasingly coveted by professional and home cooks alike.

He appears regularly on BBC Saturday Kitchen and the BBC 4 Food Programme, which awarded him the Food Personality of the Year at its 2014 Food & Farming Awards. In 2015, he formed one half of the ‘Incredible Spicemen’, appearing on a BBC TV series of the same name alongside Tony Singh MBE.

Cyrus is an Ambassador of The Clink Charity, Patron of the British Lop Society, and Ocean Ambassador of the Marine Conservation Society. He is also a Founding Member of the Guild of Entrepreneurs, a Fellow of the Royal Academy of Culinary Arts and a Freeman of the Worshipful Company of Cooks.

In line with the Parsee ethos of philanthropy (‘Good fortune is for him who makes others happy’), Cyrus has devoted much of his time and energy to missions he believes in. One of these is Zest Quest Asia, the student chef competition he founded with Pervin in collaboration with the Master Chefs of Great Britain. Now on its eighth year, Zest Quest Asia aims to develop students’ skills, knowledge and understanding of classical Asian cuisine and raise its profile as a future career. It is widely considered the most prestigious culinary competition of its kind in the UK.

Cyrus has an MBE for his services to education and training and an OBE for services to the catering and hospitality industry. As a Deputy Lieutenant of Greater London, he assists the Lord Lieutenant in the fulfilment of social and civic duties carried out on behalf of HM The Queen.

ATUL KOCHHAR

CHEF, RESTAURATEUR AND ENTREPRENEUR

Atul Kochhar’s unique talent as a twice Michelin starred chef has changed the way people perceive and experience Indian cuisine. Taking inspiration from his native India, read more while continuously researching regional dishes, Atul has managed to combine his heritage with his love of British ingredients to create a unique and innovative modern Indian cuisine.
Since 1994, he has been at the forefront of Indian cuisine, achieving his first Michelin star in 2001. His contemporary style and love of traditional cooking techniques led him to open his own restaurant, Benares, which won him a Michelin star in 2007. Since then he has opened numerous successful award-winning restaurants including: Sindhu in Marlow; Hawkyns in Amersham and Indian Essence in Kent. In 2018 Atul left Benares to pursue other independent ventures. In March 2019, he opened Kanishka in Mayfair and Vaasu in Marlow July 2020. Summer 2021 Mathura in Westminster, London is set to open.

Having recipes featured in international publications and regular appearances on Amazon and television, including most recently BBC2’s Million Pound Menu, James Martin Saturday Morning and Saturday Kitchen, Atul has also written a number of successful cookbooks; Simple Indian; Fish, Indian Style; Curries of the World; 30 Minute Curries. Atul is currently in the process of developing a new book.

His work ethic and talent have not gone unnoticed as he has had the privilege to cook for Prince Charles at St James’s Palace, as well as having been personally invited to meet HM The Queen during one of the President of India’s official visit.

Dedicating time outside of the kitchen to philanthropic endeavours, Atul has worked with The Prince’s Trust and stands as an ambassador to The British Asian Trust to support high impact charities in South Asia and the UK. Atul embarked on his second voyage to Antarctica in January 2019 for the Great Ormond Street Hospital charity, which is very close to his heart.

When not busy with one of his various restaurants or projects, Atul enjoys spending time at home in London with his family. Continuing to thrive, the next few years look full of exciting new projects for Atul and his team.

JITIN JOSHI

EXECUTIVE CHEF, GYMKHANA

Jitin Joshi is a Michelin-star chef who has worked and lead some of the most prestigious kitchens across the world. Originally from India. read more He trained at the renowned Oberoi School in Delhi, graduating from the Kitchen Management programme and bagging the Ishran Devi Gold medal for his studies, before beginning his culinary career in Jaipur.

In 2001 he moved to London to work at the Capital Hotel under two Michelin star chef Eric Chavot. He rose the ranks quickly showcasing his skill for French cooking and in particular, pastry and after a few years Jitin moved on to take the role of Head Pastry Chef at Gordon Ramsay’s Maze.

Post a solid tenure in French kitchens Jitin wanted to apply his learnings to Indian cuisine taking on the role as Executive Chef of Mayfair’s Benares where he led the team to win a Michelin star in 2007.

Finding comfort in the combination of French cooking technique with Indian flavours, he relocated to Dubai in 2011 to lead the kitchen at the Amal restaurant within the Armani Hotel. He was then appointed Executive Chef of Atmosphere, the world’s tallest restaurant located on the 122nd floor of the Burj Khalifa, and then Executive Chef at the Taj Hotel. Where he oversaw an impressive ten food & beverage operations across the group, gaining attention with the UAE media and appearing regularly on Sony TV, and Dubai Eye Radio.

In 2018, Jitin relocated back to London to join hands with JKS Restaurants as Executive Chef of Michelin starred Gymkhana the critically acclaimed restaurant inspired by the Indian gymkhana clubs, which won its star in 2014, just a year after opening.

In his spare time Jitin is a keen sportsman and runner, completing 10 full marathons and has plans for many more! He lives in London with his wife and teenage daughter.