Meet Chef Sandeep Kumar. He is the Executive Chef at Aloft Bangalore. Chef Sandeep talks to Explocity about his food journey, his likes and dislikes.

Where did you grow up?
I was born and brought up in the city of Kangra in Himachal Pradesh.

What led you to becoming a chef?
Cooking was always a passion though I had never really planned on it as a profession, until I realised my hidden potential. Today I am happy I chose this profession and I feel every individual should follow their passion to create a successful and satisfying career path.

How long have you been a chef?
I have been a chef for 14 years.

What do you enjoy more? Cooking or creating?
That’s a really interesting question. I would say that I would stick to cooking any day because through cooking, I can also create. Cooking is the basic foundation to creation.

Do you feel there is virtue in preserving the authenticity of cuisine?
There are few dishes which are defined by their authenticity and that’s what makes them unique. And then there are dishes that can have different variations and each variation brings out different flavours. We ensure we have the right chemistry of heat and time to tantalise the palate level of the guests.

What dish you like eating the most?
I believe all dishes taste equal to me yet unique in taste. However, if there was a personal favourite dish of mine, I would prefer a good ‘ol plate of Eggs Benedict. It’s simply a classic.

What’s your least favourite dish?
So picking a least favourite dish is a very tough task for me. But I can say that I would avoid dishes that doesn’t have proper seasoning.

How long have you lived in Bangalore?
I joined Aloft in August 2015 which happened to be my first job profile in Bengaluru so I would say approximately two years. But I have to say that it just feels like yesterday that I joined this wonderful hotel.

Do you like it here?
Of course. What’s not to like? I had my doubts at first regarding Bengaluru but I soon found out that this city is heaven for a foodie. There are so many types of eateries and pubs that one can barely keep numbers. The awesome weather all year long is just the cherry on the cake.