Posted on 6/12/2016 by Leisure People Marketing
Leisure People is delighted to be part of something special.
The Cavendish Hotel, London has just recruited one of our spectacular candidates and employed him as Head Chef. Glen Padiyar joins Petrichor Restaurant, marking a new era of impeccable, contemporary dining that guests have long come to expect from the Cavendish.
Glen was previously Head Chef at the M Restaurant Group and the Charlotte Street Hotel, London. He is committed to creating high quality, trendy dishes with passion, and using the best seasonal ingredients.
Glen followed his parents into the world of hospitality, with an early experience working as an Intern at the well known Ritz Carlton. He never looked back.
With an obvious passion and talent for Cheffing, he became a trainee Chef at the Oberoi Hotel Group in India, before sampling life in a London kitchen.
As we know Glen first hand as a Leisure People candidate, he kindly agreed to an insightful Q&A.
What inspired you to become a Chef?
I never really have an answer for that. I got into hotel management only because my parents have a hotel background. During my college internship at The Ritz Carlton, I experienced a few months in the kitchen. I fell in love with the atmosphere, work pressure, noise and since then; have never looked back.
What was your very first job?
I got selected by Oberoi group of Hotels in India as a trainee Chef.
What three words best describe your cooking style?
Seasonal, humble, trendy
What attracted you to role of Head Chef at The Cavendish Hotel?
I knew I could make a difference here at the Cavendish. The Cavendish has a long history of top class hospitality and I’m raring to take up the mantle.
What do you hope to accomplish in the first 6-12 months of being here and for Petrichor itself?
The Petrichor has a tradition of being an AA rosette restaurant, and I want to leap the bar that’s been set. I’m introducing a new style of menu to cater for guests no matter what time of day. My kitchen is full of energy and creativity, and my aim is for the dishes to reflect that.
In terms of the new menu you have created, where did you get ideas/inspiration from?
Going to markets, reading cook books, watching cooking shows
If you could only cook with 3 ingredients for the rest of your life which would they be and why?
Scallops, because it’s such a delicate flavour, still so versatile. Pan fry it, poach it, make a mousse, eat it raw
Beetroots, I really can’t explain how much I love this vegetable
Beef, I love beef, ageing it (dry/wet), curing it, there is so much you can do with that animal
What would be your last meal and who would cook it?
A Kobe steak with my chilli sauce, truffle fries & broccoli cooked by my ex sous chef
What’s your favourite kitchen utensil?
Finally, what piece of advice would you give to an 18 year old Glen Padiyar if you met him today?
Cook from your heart & trust your gut and don’t waste so much of your time partying!