Chef Hemant Oberoi is a legend in the culinary world, a visionary who has not only shaped Indian gastronomy but elevated it to international acclaim.
From leading over a thousand chefs at the Taj Group to opening restaurants that redefined luxury, his five-decade journey continues to influence chefs and diners alike.
We caught up with Chef Oberoi to reflect on his extraordinary path, the philosophy that guides him, and what continues to inspire him in the kitchen.
The Journey
Your career spans over four decades, with countless accolades. When you look back, is there one moment that truly defined your journey as a chef?
In fact it’s five decades now in this field. I took over as Executive Chef of the Taj Mahal Hotel Mumbai at the age of 31, and when I completed 25 years in the role, I considered that a milestone in any chef’s career.
You originally planned a very different path – medicine or the military. Do you ever wonder what your life would have looked like if not for that one high fever?
I am a firm believer of destiny and one should accept destiny gracefully. Whatever comes in your life, one must work with the same passion.
You helped shape the identity of fine dining in India and beyond. How do you define Indian fine dining today, and how has your own view of it evolved over the years?
Indian dining is changing at a very fast pace from fusion to confusion, everything is happening. In the name of fusion we are losing our own roots and the essence of our cuisine. One must understand the spices, their flavours and usage properly before experimenting.
Leading over 1,000 chefs across 23 luxury properties must have come with incredible responsibility. What was your approach to leadership in such a vast culinary empire?
Luxury hotels mean a luxury feeling and an luxury experience. Luxury has to be felt. For this you have to evolve yourself every day and be ahead of the competition.
For me, Quality and consistency are the name of the game, and for that, you need loyal staff with zeal and passion. One has to lead by example.
What’s one dining concept or idea you introduced at Taj that you feel truly changed the game?
There are many examples, one being Zodiac Grill’s Cheese Soufflé and Kalhua Mousse. The second was Varq which was the first fine dining Indian and the last being Wasabi which is refined Japanese. It was a game changer
After such a monumental career, what still excites or challenges you in the kitchen today?
I think my passion of creativity still drives me to take challenges. I am the creator of the Chocolate Shawarma in Martabaan and Indikaya. This has had such an impact on diners. To be honest, being ahead of others still excites me.
You’ve mentored countless chefs. What’s the one piece of advice you give to every young chef stepping into a professional kitchen for the first time?
Learn the basics and roots of cooking and techniques and you will never fail. Curry in a hurry is my biggest worry.
From India to the world stage, your influence is global. How do you balance tradition with innovation, especially when introducing Indian cuisine to international audiences?
Our own classical cuisine can be presented in an elegant manner. I do not forget my roots else roots will forget me
Quickfire: Just for Fun
If you’re awake at 1am and craving something comforting — what are you making or ordering?
A masala omelette sandwich
It’s a Sunday at home and dinner needs to happen quickly. What’s Chef Hemant’s go-to 30-minute dish for family or friends?
A pasta and a good salad
Where’s your favourite hidden gem in Dubai – whether it’s for chai, a quick snack, or just a quiet place to unwind?
At Indikaya
In a career built on precision, discipline and immense creativity, Chef Hemant Oberoi remains committed to authenticity. Whether crafting global concepts or mentoring the next generation, his message is clear — know your roots, lead with passion, and never stop evolving.
