Forethought India | Culinary Arts
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About Session | Culinary Arts
Forethought India has hosted an online talk session in Culinary Arts in India. World Renowned Chef working at Gates Hospitality have shared their knowledge in this session.
Topic: New generation inside of the Kitchen and mentality, Culinary Arts within Hospitality, Knowing your ingredients, hospitality and art of food
Speakers for the talk session
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.
- João Garcia
Head Chef at Gates Hospitality
The Culinary Institute of America