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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


"Culinary Innovations Unleashed: Advanced Skills Workshop" is a dynamic and intensive culinary program designed to transform participants into skilled culinary artisans and innovative gastronomists. This course delves into the world of culinary arts, equipping attendees with a diverse range of advanced techniques and creative insights. From mastering the precision of knife skills to exploring the art of molecular gastronomy, participants will embark on a journey of culinary discovery that transcends traditional boundaries. They will immerse themselves in the world of flavors, textures, and presentation, pushing the boundaries of culinary creativity. Additionally, the course places a strong emphasis on the art of plating, enhancing the sensory experience of dining. Students will develop an understanding of food and beverage pairing, including wine, mixology, and the fusion of global cuisines. With a focus on culinary trends and innovations, participants will harness the power of experimental techniques and sustainability practices. Ultimately, graduates will be well-equipped to achieve culinary excellence, develop their own unique culinary styles, and make their mark in the ever-evolving world of gastronomy, all while building a strong professional network and finding opportunities for recognition within the industry. This workshop promises to be an enriching and transformative experience for all culinary enthusiasts and professionals.


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.

Culinary Innovations Unleashed: Advanced Skills Workshop 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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