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Welcome to Forethought India One-on-One Courses. Our program is designed to provide students with the skills and knowledge necessary to excel in their chosen profession. Our instructor for this course is João Garcia, Chef at Jumeirah Hotels & Resorts



"The course on 'The Science of Flavor: Exploring Gastronomy' offers a comprehensive exploration of the intricate world of taste and culinary artistry. Through a series of engaging lectures, students will delve deep into the fundamental principles of flavor, learning about the five basic tastes, aromas, textures, and the art of seasoning. The course covers the physiological aspects of taste, unraveling the science behind food and wine pairing, the sensory perception of flavors, and the impact of cultural and historical influences on gastronomy. It also explores modern trends, culinary innovation, and sustainability in the world of food. Students will emerge from this course with a profound understanding of flavor, an appreciation for the art and science of gastronomy, and the ability to apply these insights to their own culinary creations."


At the end of the program, students will receive a certificate & performance letter by the eductor indicating that they have completed the program and acquired the necessary skills and knowledge to excel in their chosen profession.

The Science of Flavor: Exploring Gastronomy by João Garcia

  • Meraas Group Head Chef F&B with an international career spanning over 15yrs within the Culinary and Michelin Star restaurant, experienced with delivering operational controls and menu innovation.
    My career in the culinary world starts back on my 15th, working in the most prestigious places in Lisbon. I open the first Westin in Portugal, working as a Demi-chef in the pre-opening team. After a couple of years learning and developing myself I accepted the challenge to be Sous Chef of a Michelin Start restaurant Eleven in Lisbon. In UAE I had the role of Executive Chef of La Cantine and now the Group Head Chef of Meraas Holding.
    During all this process I always had the wish to learn more and this took me to USA to the Culinary Institute of America and to the Alain Ducasse school in Paris.
    Today in Meraas I’m in-charge of the grow of QSR concepts, Casual and Premium restaurants, developing menus, implementation of standards, hire of chefs, procurement, contracts and relationship with the stakeholders. With my experience I’m able to deal large culinary teams, controlling food COS and manning of the BOH teams.

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