Hyatt Centric's chef believes in balancing local delights with international flavours

NT Bengaluru

Chef Gaurav Ramakrishnan, the Head Chef at Hyatt Centric, MG Road, shared his remarkable culinary journey spanning over 15 years, along with his insights into Bengaluru’s evolving food scene with News Trail. With more than a decade and a half of experience in the hospitality industry, Chef Gaurav combines global exposure with a deep-rooted appreciation for Indian culinary traditions, bringing a unique and refined touch to his creations in the kitchen. “I have been associated with Hyatt for over 15 years, on and off,” Chef Gaurav begins. “My career started in 2003 after graduating with a BSc from the Institute of Hotel Management, Bengaluru. I worked internationally for three years, including a stint at an Italian restaurant in London, which gave me exposure to European cuisine.” Having spent much of his childhood in Bengaluru, Gaurav shares a special connect with the city.

“Bengaluru is an amazing place for any chef,” he says. “The city’s diverse population creates a melting pot of cuisines and a thriving food culture. Food lovers here appreciate everything— from native delicacies to international fare. It’s rewarding to see plates wiped clean no matter what you serve.” However, competition is fierce.

“Every chef and restaurant, whether standalone or part of a larger brand, brings their best to the table. It keeps us on our toes,” he adds. Gaurav’s loyalty to Hyatt speaks volumes. “Hyatt is not just guest-focused but also deeply associate- focused. The care they extend to team members is unparalleled and keeps me coming back. It’s a brand that fosters growth and innovation,” he shares. Gaurav emphasises balance. “Our menu celebrates both local and international cuisines. We have a dedicated section for native specialities, featuring dishes from Karnataka, Gujarat, Rajasthan, and Maharashtra. For example, we have reimagined dishes like misal pav with a contemporary twist.” Hyatt’s menu also caters to international palates. “We offer options like quinoa salads, vegetable broths and deconstructed tiramisu, blending global flavours with local ingredients,” he explains. Seasonal produce is central to Hyatt’s kitchen. “We organise monthly food pop-ups that incorporate seasonal ingredients,” Gaurav reveals.

“During the mango season, for instance, we featured dishes like mango dahi bhalla paired with complementing beverages. These events celebrate festivity and freshness.” Looking ahead, Gaurav hints at exciting plans. “In January, we’re hosting a culinary promotion with a chef from our Grand Hyatt property in Cochin. December will feature festive brunches and evening grills, blending seasonal cheer with culinary creativity.” Fusion cuisine is another area of exploration. “We experiment with fusion food quite often,” Gaurav says. “But the key is to maintain the authenticity of the original dish. There’s no limit to creativity as long as we don’t lose the essence of the food.” He continues, “For instance, our bar’s liquid menu complements the dishes seamlessly, enhancing the overall dining experience.” Hyatt Centric is also making strides in sustainability. “We are pitching in to go 100% cage-free by next week,” Gaurav announces.

“It’s a significant milestone for our property and a step towards more ethical food practices.” Amid the whirlwind of creating intricate dishes, Gaurav’s comfort food remains simple. “Dal, rice, and pickle,” he says. “There’s nothing like a plate of home-style food to unwind after a long day.”