Chef Akhilesh Pathak has travelled the world, from Alaska, Costa Rica and Hong Kong to finally arrive to his dream place, Bangalore. In what seems like another life to Chef Akhilesh Pathak, he was a programer. That to him was not evergreen like the culinary industry. In conversation with Explocity, Chef Akhilesh takes us through his journey that has now reached him to the position of Executive Chef at Royal Orchid Central.

Where did you grow up?

I was born and brought up in Odisha but my roots are from Varanasi (UP). I did my graduation from Sambalpur University and then moved to Delhi and did my Hotel Management.

What led you to becoming a chef?

Passion for cooking and the fact that the culinary field is always changing. You can learn something new every day as food is changing constantly and you can be a part of creating new dishes and menus.

How long have you been a chef?

The journey began in 2000 and it’s been 17 years. I still am a learner. I started as a Commis and have grown all the way to Executive Chef.

What do you enjoy more? Cooking or creating?

Both the things are related to each other. I spend a lot of time cooking and also updating myself, to learn new styles of cooking and presentation.  

Do you feel there is virtue in preserving the authenticity of cuisine?

Yes. Nowadays the trend is to be different but still I believe the authenticity can’t be replaced with anything.

What dish do you like eating the most?

Very simple home made Ghar Ka Khana. Because tasting the dishes throughout the day makes the tastebuds heavy. So at the end of the day a simple home-style meal is what I want.

What’s your least favourite dish?

Always love to eat Mexican or Italian, but my favourite is Chicken Spaghetti Arrabiata

How long have you been in Bangalore?

Almost one year and two months.

Do you like it here?

Yes, it has been my longing wish to be here. I travelled many places but Bangalore weather is really awesome.