True to roots: Chef Vivek on authentic culinary tradition

From mastering French and Italian cuisines to celebrating sustainable, locally sourced ingredients, the chef shares his principles shaping his 23-year career in the culinary world

NT Bengaluru: With over two decades of culinary excellence, Vivek Kalia, Executive Chef at Four Seasons Hotel shared his culinary journey with News Trail and an array of experience, innovation and dedication to every dish and dining experience. With a portfolio of accomplishments, including recognition in top publications and on TripAdvisor, he continues to make a remarkable impact in the culinary world.

What inspired you to enter the culinary world? I graduated in 2000, which happened to be a year of recession, so job opportunities were scarce. However, I was passionate about becoming a chef, so I took any job I could to gain experience. I even worked at a bar for a while. Eventually, some experience gave me a strong foundation in French cuisine, and I went on to learn Italian cuisine at Renaissance, working with Chef Enrico Rulce.

How has the evolution of people’s tastes impacted your cooking? Taste trends change constantly and adapting to that change is crucial. I believe that if you stop learning, you stop progressing. Working with different generations and understanding the tastes of Gen Z, millennials and even baby boomers has been a rewarding challenge. My goal has always been to understand the essence of what customers are looking for and to deliver it with authenticity and respect for the dish’s origins.

Is there a particular lesson or mantra that has guided you throughout your career? I believe that to keep learning, you must remain humble and open-minded. Good mentors can guide you, but you must be willing to absorb knowledge without ego. Authenticity has been one of my key principles.

How often do you incorporate fusion elements into your dishes? I believe that fusion often creates confusion. I prefer authenticity and staying true to the roots of a dish. I might take a traditional Japanese dish and adapt it to modern tastes. Fusion should enhance rather than muddle the flavours, so I take inspiration. Social media has made it easier to draw inspiration from global trends, but I am cautious about not straying too far from authenticity.

With such a diverse culinary background, do you have a signature dish? I have developed signature dishes across different cuisines. One of my favourites is a coconut lemongrass soup inspired by Thai flavours. It is not a fusion but rather an inspired dish that maintains the integrity of Thai ingredients. Since I have only been at Four Seasons for a couple of weeks, I am still getting a feel for the preferences of our guests and the local palate.

How do you approach the use of seasonal ingredients in your cuisine? Seasonal ingredients are essential, not only for flavour but for sustainability. Using locally sourced seasonal produce helps reduce our carbon footprint by limiting the need for long-distance transport. Sustainability has always been important to me. It is a way to showcase that the region is produced in the best light.

What is your go-to comfort food throughout the day? For lunch, I love a good plate of rajma chawal that is definitely my comfort food. Forreakfast, it has to be idli sambar