With over two decades of experience to account for, Chef N Gopi culinary journey has been nothing short of applause-worthy, an exemplary display of culinary skills combined with boundless creativity.
Commencing his culinary journey, working for the Taj Group of Hotels as a trainee in the kitchens of Taj Mahal Mumbai’s famous Zodiac restaurant and Taj President’s famous Thai Pavilion and Trattoria, this journey has carried him across the kitchens of quite a few places in Mumbai, Pune, Kolkata, Hyderabad and Chennai where the chef through working on various assignments gained mastery in the Western and Asian cuisines, two cuisines which always piqued his interest. The pre-opening of IHCL’s Taj Blue Diamond (now Seleqtions Blue Diamond) restaurant- Whispering Bamboo was another endeavour undertaken by the chef, as Commis Chef. Since that day, the Chef Gopi has assisted in pre-opening of ten other restaurants and hotel kitchens.
Thereby, coming a long-way from where he started. His experience in the kitchen has even surpassed continents with the Chef leading an entire team as the Executive chef in-change for the pre-opening in the Heritage Park Hotels in Brisbane, Australia- an ocean side property with concepts like live kitchen, fresh catch, Bay view concept. The knowledge acquired during this period, can also be viewed as an ace up his sleeve, for his current position as the Executive Chef of Taj Holiday Village Resort and Spa - a property facing the glimmering waters of the Arabian Sea.
Chef Gopi has also shared twelve year long relationship with the Hyatt Group of Hotels, spanning across the Hyatt’s Properties in the Indian-Subcontinent. Assuming position at Chef de Cuisine in 2010, the Chef during his role undertook responsibility of managing events, setting of the commissary and butchery and managing STIX- Hyatt’s Chinese Speciality Restaurant, ultimately earning for himself the position of Executive Sous Chef.
Now, Chef Gopi is back at Taj Hotels, upholding the Pride of his Chef Coat and carrying within himself the deeply imbibed teaching of his mother- “Whatever or for whomever you making the food, make food by heart, so the food tastes the best as you are not feeding the stomach but the soul and God lives there”.