Private Chef Bhuwan Bhatt

I moved to the UK in 2000 where I worked at the sister company of Cinnamon Colour, TABLA Restaurant as a Sous Chef. I have also worked as a consultant chef in the US and France in the years 2008 to 2011 where my main responsibilities included cost control, menu preparation, introducing new dishes and overlooking food and hygiene.

I specialise in fine dining Indian cuisine alongside healthy ayurvedic recipes. Since 2016, I have worked alongside Dr Gauri Motha on creating and providing ayurvedic cuisines for a multitude of high end customers. Another venture of mine in ayurvedic food has been with the new and upcoming company FoodHak who I have designed and created ayurvedic menus and recipes for.

Recently, I have just left Cinnamon Culture after working there for 9 years as a Head Chef since 2014. Here I led and managed a team of chefs, designed the lunch, A La Carte and tapas menus for the restaurant. Outside hours I led master chef classes and worked in catering events ranging from birthdays to weddings and festivals.

For me, cooking is...

Cooking is my passion not a lifestyle. Simply put I love to cook, and the art of mixing different ingredients is something I will never grow tired of.

I learned to cook at...

After completing a 3 year diploma in hotel management I started my career at the Taj Group Hotel, India where I learned the art of culinary practices.

A cooking secret...

I pride myself in being innovative with ingredients. I believe no ingredient is useless anything can be used in making a new dish if used artistically