“success doesn’t find you, you have to go out & grab it. To become a Successful chef hard work and a deep-rooted passion for food is essential.”

— Chef Shivam Dixit

Editor: How did it all start? Share your culinary journey with us.

I believe everything was decided in the book of life because I never thought of being a chef or being in the hospitality industry. But I will say my destiny bring me Here,

Because I came from a society where people only want to be a Doctor, Engineer or be in civil services.

But for me, as I said ‘MY DESTINY’

I was Born & Bought up in the city of Varanasi, I began my culinary career at Hotel Marriott Jaipur as an Apprentice in 2012 worked there for 3 years, and groom myself as a better chef on every opportunity since then, I continued to work in the hospitality industry with some of the renowned Brand hotels in INDIA, & Intercontinental MALDIVES. I was awarded a Bronze Medal in the Chef Competition of Asia Culinary Challenge in the Maldives..!

Having found early my passion in the kitchen, I have worked my way up from an Apprentice to an experienced chef in recent years and in different parts of India & Maldives working in some of high- end hotel & resorts. Being able to have had the privilege to work with some of the amazing chefs at different times and given me the opportunity to understand many different cultures through the Food industry. currently, I am Working at Amaya Homes & resort as a Sous Chef

It’s a pre-opening property in Himachal Pradesh (Kasauli), Also I hold the position of Vice President in Varanasi chef Association

Editor: What are your earliest memories of the kitchens you worked in?

Actually, Each Day Comes With New Energy & Learnings.

Starting My First Day in a Garde manager kitchen, I was encouraged to be part of the Cold Salad Section where I learned & prepared a variety of Salads.

I was lucky enough to be part of the culinary team to prepare a dish for many celebrities Also. That was a Happy moment for me.

Editor: A dish your patrons/guests love.

Fresh Burrata Mozzarella Salad with Avocado puree & Olive Dust.

Vanilla infuses Duck Breast With Parsnip Puree & Asparagus.

Editor: A dish that you love but do not have on your menu

Sesame Seared Tuna With Spicy Ponzu Lemon Zest.

Editor: What according to you does it take to become a successful chef?

Actually, success doesn't find you, you have to go out & grab it. Being a chef requires a lot of hard work & determination. Having a deep-rooted passion for food is essential to becoming a successful chef, you will need to be open to constant learning. And a real desire to be the person who makes other peoples dining experiences special

Editor: What advice would you give to a young culinary student?

In Culinary Industry I will Say Patience is a must if you want to stick to your career. Never Give up & Continue to Grow. You are going to make a hundred mistakes but just learn from them. Sometimes we are tested not to show our weaknesses but to discover our strengths. *Celebrate your small win, it will help you to stay motivated through your journey.

If you are interested in working abroad, it is necessary to find a job in the country of your choice so as to sustain yourself and in some cases to clear legal requirements to stay in that country.

I can share the experience of Maldives how & what I did

The idea of moving to a Maldives country and working there is an attractive one but it also requires proper planning and preparation. If you are interested in working in the Maldives you must commit fully to the idea and do your research, followed by polishing your CV.

Editor: What instruments/ equipment/devices you cannot imagine working without?

A Sharp Knife And

Mixture-Blender is essential equipment.

Editor: Your favorite ingredient is…

Garlic is a versatile ingredient. It is Intense & gives a unique flavor make it a mainstay of Cuisine around the world.

Editor: Name chefs, you find amazing or chefs work you admire.

Chef Joseph Nagy ,Chef Pankaj Semwal , Chef Ravikant Pathak & Chef Sunny Kashyap

Editor: What books should every chef read?

Theory of Cookery (Basic & Best)

The whole Fish (if you love cooking fish)