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Chef of the Year
Soumya Goswami,
The Oberoi Group
Goswami, executive chef and chef de cuisine, wholly responsible for The Oberoi New Delhi as well, believes there is no shortcut to success, and has put in a lot of hard work to open three innovative restaurants since 2007.
One of them, ‘Samudra’, has a coastal seafood concept with modern presentations using ingredients and seafood from along the coastal belt of India. The restaurant features live crabs, prawns, and other seafood, in fish tanks.
His menu comprises lobster, pomfret, mussels, anchovies, and mackerel from the Bay of Bengal and Arabian Sea. The restaurant has won numerous accolades from the day it opened its doors and continues to sustain the same till date.
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His other innovation is ‘The Dining Room’ at Trident Agra - a restaurant that pioneered the brasserie-style dining in Agra. It features wood fired oven pizzas, organic vegetables and lettuce, and signature dishes from Lucknow and Agra.
He was also instrumental in opening The Oberoi Patisserie and Delicatessen, India’s first state-of-the-art gourmet food store.
The store consists of six distinct sections spread out over a 4,000 square feet area, and each section offers a wide range of high quality products, varying from delicatessen items, homemade pastas and single origin chocolates, patisserie, freshly baked breads, cheeses, and condiments.
He was involved in the conceptualisation, design, and project implementation of Raj Mahal, a boutique Indian restaurant set against landscaped herb gardens in The Oberoi Rajvilas, Jaipur.
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