<p>My culinary journey began in Naples, Italy, where I honed my skills as a chef at the prestigious Luigi de Medici Institute, Ottaviano. After this foundation, I have come to enjoy experimenting with different cuisines of different cultures and present them to my guests as a fusion of innovation and traditional culinary styles. My belief in the Kaizen philosophy — continuous improvement over time — has given me a different outlook and approach towards my work life. <br /><br /></p>.<p>Working in different parts of the world has not only enhanced my culinary skills, but given me an edge to adapt to many cultures and palates. Most of the time, I also integrate the French technique into my craft. I decided to move to Asia after I worked in Europe and the Caribbean for a while, to solely broaden my culinary profile — beginning with an exposure to the cuisines of the ‘Far East’. <br /><br />I decided to move to India to experience the deep history and unique flavours of the Indian cuisine. Bengaluru, which has a rapidly expanding culinary scene, appreciates cuisines from different parts of world and I am excited to offer unparalleled dining experiences to this city.<br /><br />I started my career in Asia at Shangri-La’s Far Eastern Plaza Hotel in Taipei, where I headed the hotel’s renowned Italian restaurant ‘Marco Polo’ as chef de cuisine. Shortly after that I was appointed as the executive sous chef at Shangri-La Hotel, Guangzhou. Having been in the culinary industry for more than 20 years and gaining experiences and skills in different five-star and luxury hotels, I am currently serving the position of the executive chef at Shangri-La Hotel in the City. <br /><br />Apart from my work as a chef, I am passionate about cycling and explore the countryside and hidden natural sceneries. I love to travel and this encourages me to participate in various events promoting health and an eco-friendly lifestyle by adopting cycling as part of my daily routine. <br /><br />My wife and my children love to spend their leisure time exploring different places, wining and dining in Bengaluru. <br /><br />The recipe that I am sharing is ‘Vegetarian kebab platter — Saunfiyan paneer tikka, bhatti da sloo and subz seekh kebab’. It is a tasty and easy-to-make dish that everyone should try. It has three parts to it.<br /><br />Antonio Tardi <br />Executive Chef of Shangri-La Hotel<br /><br />(As told to Surupasree Sarmmah)<br /></p>
<p>My culinary journey began in Naples, Italy, where I honed my skills as a chef at the prestigious Luigi de Medici Institute, Ottaviano. After this foundation, I have come to enjoy experimenting with different cuisines of different cultures and present them to my guests as a fusion of innovation and traditional culinary styles. My belief in the Kaizen philosophy — continuous improvement over time — has given me a different outlook and approach towards my work life. <br /><br /></p>.<p>Working in different parts of the world has not only enhanced my culinary skills, but given me an edge to adapt to many cultures and palates. Most of the time, I also integrate the French technique into my craft. I decided to move to Asia after I worked in Europe and the Caribbean for a while, to solely broaden my culinary profile — beginning with an exposure to the cuisines of the ‘Far East’. <br /><br />I decided to move to India to experience the deep history and unique flavours of the Indian cuisine. Bengaluru, which has a rapidly expanding culinary scene, appreciates cuisines from different parts of world and I am excited to offer unparalleled dining experiences to this city.<br /><br />I started my career in Asia at Shangri-La’s Far Eastern Plaza Hotel in Taipei, where I headed the hotel’s renowned Italian restaurant ‘Marco Polo’ as chef de cuisine. Shortly after that I was appointed as the executive sous chef at Shangri-La Hotel, Guangzhou. Having been in the culinary industry for more than 20 years and gaining experiences and skills in different five-star and luxury hotels, I am currently serving the position of the executive chef at Shangri-La Hotel in the City. <br /><br />Apart from my work as a chef, I am passionate about cycling and explore the countryside and hidden natural sceneries. I love to travel and this encourages me to participate in various events promoting health and an eco-friendly lifestyle by adopting cycling as part of my daily routine. <br /><br />My wife and my children love to spend their leisure time exploring different places, wining and dining in Bengaluru. <br /><br />The recipe that I am sharing is ‘Vegetarian kebab platter — Saunfiyan paneer tikka, bhatti da sloo and subz seekh kebab’. It is a tasty and easy-to-make dish that everyone should try. It has three parts to it.<br /><br />Antonio Tardi <br />Executive Chef of Shangri-La Hotel<br /><br />(As told to Surupasree Sarmmah)<br /></p>
