Introduction
Gaggan Anand is one of the most renowned chefs in the world today. He is the owner of the Gaggan restaurant in Bangkok, which was named the best restaurant in Asia for four consecutive years, from 2015 to 2018. Gaggan is known for his innovative approach to Indian cuisine, and his restaurant has received numerous accolades for its unique and delicious dishes. In this article, we will explore the life and career of Chef Gaggan Anand, from his childhood in Kolkata to his rise to international culinary stardom.
Early Life and Education
Gaggan Anand was born on April 27, 1978, in Kolkata, India. He grew up in a family of food lovers, and his father was an amateur chef who would cook for the family on weekends. Gaggan was always interested in cooking, and he would often help his father in the kitchen. He was also an avid reader, and he would spend hours reading recipe books and cooking magazines.
After completing his schooling in Kolkata, Gaggan moved to New Delhi to study at the Institute of Hotel Management (IHM). He graduated in 1998 with a degree in hotel management, and he started his career in the hospitality industry by working at various hotels in India.
Career in the Hospitality Industry
Gaggan’s first job was at the Taj Group of Hotels in New Delhi, where he worked as a trainee chef. He then moved to Mumbai to work at the Taj President Hotel, where he was exposed to international cuisine for the first time. Gaggan was fascinated by the different flavors and techniques used in European and American cuisine, and he realized that he wanted to learn more about these cuisines.
In 2000, Gaggan moved to Bangkok, Thailand, to work at the Sheraton Grande Sukhumvit Hotel. He was initially hired as a chef de partie, but he quickly worked his way up the ranks to become the executive sous chef. Gaggan was responsible for overseeing the hotel’s eight restaurants, and he was able to learn more about different cuisines from around the world.
In 2003, Gaggan moved to Spain to work at the El Bulli restaurant in Catalonia. El Bulli is known for its innovative approach to cuisine, and Gaggan was excited to learn from some of the best chefs in the world. He worked at the restaurant for six months, and he was exposed to new techniques and flavors that would inspire him to create his own unique style of cooking.
Return to Bangkok and the Launch of Gaggan Restaurant
In 2004, Gaggan returned to Bangkok to work at the Lebua Hotel. He was hired as the executive chef of the hotel’s Breeze restaurant, which was known for its modern Thai cuisine. Gaggan was given complete creative control over the menu, and he was able to experiment with new flavors and techniques.
In 2010, Gaggan decided to leave the Lebua Hotel to start his own restaurant. He teamed up with his friend and fellow chef, Rydo Anton, and they launched the Gaggan restaurant in Bangkok. The restaurant was an instant success, and it quickly gained a reputation for its innovative approach to Indian cuisine.
Gaggan’s style of cooking was a departure from traditional Indian cuisine, which is often heavy and spicy. Instead, he focused on using fresh, locally sourced ingredients and incorporating techniques and flavors from around the world. Gaggan’s signature dishes, such as the “Lick It Up” dessert, which is served on a spoon and meant to be eaten in one bite, quickly became popular with diners.
