As a culinary artist with a passion for food – Girish is a talented and high-performing Chef, trained and studied in preparing and supervising the preparation of foods of all types. His talent he inherited from his family as his father had great hands-on cooking.
Girish is adept at managing all food-related personnel and activity in the hospitality field in the best ways to cook, design, and present Creative and innovative foodstuff for guests.
He has a strong education and hands-on experience in the preparation and management of meals and menus. His exceptional communication skills stand out as the best way to instruct and train staff. His talent is well-known for building streamlined and cohesive teams.
A solid understanding of how to adjust taste and ingredients helps him to accommodate a variety of tongues diets cultures etc. Possessing a genuine gift for food preparation coupled with sincere enthusiasm for his craft, Chef Girish gives recipes a soul.
After his studies and training from the Culinary Institute of Hotel & Tourism Management in India, he served as Commis Chef at the renowned Café Italia restaurant in Marina at Dubai, developing daily specials based on locally sourced, seasonal ingredients were his job profile.
He then joined Carnival Crise Lines- which is the most popular cruise brand in North America that operates 24 ships. Started as raw and now after 12 years of continued hardship and commitment currently working as a Fleet Executive Chef-Specialty Restaurants.
Managing the topmost American Food network
branded restaurants like:
RUDI’S SEA GRILL | EMERIL’S BISTRO
1396 – CHEF EMERIL LAGASSE |GUY’S PIG &
ANCHOR SMOKEHOUSE & BREWHOUSE |
SHAQUILLE O'NEAL’S- BIG CHICKEN | 555
FAHRENHEIT STEAKHOUSE - CONTEMPORARY
AMERICAN CUISINE | CUCINA DEL CAPITANO:
CAPTAINS ITALIAN KITCHEN| SEAFOOD SHACK-
BOSTON STYLE SHACK | BLUE IGUANA
CANTINA| CHEF’S TABLE- MOLECULAR
GASTRONOMY)
His talent was advertised in the well-recognized culinary magazine called Flavor &Menu (published April 19, 2019) for his specialty dish called Tuna Tartar.
Today and for the past five years, Chef Girish has honed his skills of creating an innovative menu with an exceptional trendy plate presentation.
