At the helm of our kitchen is our equal parts methodical and poetic Head Chef, Amit Mehta, who has a culinary education and practice stretching over two decades. Amit, who began his career as a trainee banquet waiter at the Taj Mahal Mumbai, forms the backbone of the team and is responsible for the sneaky tweaks in your favourites from the menu, as well as a couple of our soon-to-launch treats. After his stint with the 5-star, Amit felt drawn towards pastry and doubled it up with a diploma at Le Cordon Bleu, London. The next few years of his life as a chef unfolded in restaurants (including grand properties owned by the British Royal Family), boutique catering companies, hotels, world class food manufacturing units, and R&D centres spread across London and Singapore.
Characteristic of his quiet and reassuring presence, our Chef Supreme begins his day on a serene note, doing rounds of our Mecca — the Ode To Gaia facility and kitchen in Chembur, proceeding on to meetings and brainstorming sessions with the team. What we think sets Amit apart is his diffident, but gentle dedication. Even after 22 years of working in some really well-regarded kitchens, he still chalks time out to study our existing and upcoming recipes; Amit loves a good challenge, and we love that about him.
Amit’s signature: The Blackberry And Yuzu entremet.
Amit’s picks: The ‘She’s So Fruity’ box of assorted entremets.
Amit loves OTG because of: The team, the challenges and the customer centric focus.
Amit also loves: Badminton, Cricket and music — he’s into playing the guitar and keys.
Amit says: “The cacophony from the morning becomes pure symphony during the later half of the day, as ingredients are transformed into gorgeously crafted pieces of edible art, waiting to be dispatched.”
