As a trainee Chef, Chef Moolya has been directly mentored by Miss Madhu Krishnan, the first lady chef of India. And for five years, he was a Chef De Partie at Royal Caribbean International Cruises before becoming a Sous Chef at Royal Orchid Hotels. He was an executive sous chef for Country Inns & Suites by Radisson, and four years later, he became an executive chef at Tamaral Al Jubail. He served as an executive chef at Manipal and Jammu and Kashmir before taking over Clarion Hotel President, Chennai, as the executive chef for the past 11 months.

Here is his exclusive interview for Hospitality News.

What inspired you to become a Chef?

Being a chef is a unique and respectable profession. When I started my journey in hotel management, I had no interest in becoming a chef. However, during my initial training, I got to experience the life of a chef and see how much admiration and respect they receive from others. The way they carry themselves with grace and how people respect them left a strong impression on me. Now that I became a chef, I get to feed people every day, and the feedback I get for my food gives me energy like anything else. 

What food gives you satisfaction?

Basic foods like Dhal Kichdi. Anything basic and simple. I like to keep things and foods simple. These simple foods have a lot of health benefits and energy components. Consuming these foods is satisfying. Taking these recipes to the next level to create something eye-appealing to feed my customers is even more satisfying.

What is the one ingredient that you believe is the most important in your kitchen?

Salt. He laughs. Aside from salt, I would say rice. Rice serves as a fundamental energy source in our diet. It forms the basis of many dishes and is a staple in various cuisines worldwide. Every energy source of our food starts from rice. Rice and every other grain. 

What is your process for curating a menu?

Understanding your customer base is the primary thing when it comes to designing a menu. You cannot serve your personal favourites to an audience and expect them to like everything. I consider my crowd’s preferences and the regional best cuisines and design my menu in such a way that their taste buds get satisfied, with the uniqueness we add to our preparations.

The second thing to consider is the value for money. If I am paying for something, I expect the best in return. In the case of restaurants, it is not only about the food. It is the service we give, how we serve it, who is serving, and why are they serving that way, everything like these counts. It is by following those, we stand apart from the competition.

The ingredient availability is the third and possibly most important thing to consider. I should be aware of the ingredients which are seasonal and regular in the region I am serving to deliver the best dishes to my customers.

Can you share any memorable experience or achievement in your career that you are particularly proud of?

I was one among the first batch of people who got selected for the Royal Caribbean International Cruises, and even more, I was the only Indian among the batch. I got selected and went through the training, completed the training and presented the ‘Certified Culinarian’ from the American Culinary Federation. I was standing there as a proud Indian when presented with the certificate in front of chefs from different countries. It still gives me goosebumps.

What is the signature dish of Ganesh Moolya?

This is the dish I prepared for my first trial. I prepared a French Cuisine. It was Herb Crusted Sea Bass. I gave my twist to it by adding orange juice to the sauce. You can call it Herb Crusted Sea Bass with Orange and Saffron, and so far, it is my favourite. It gives me comfort to cook that dish. It is very healthy as well. It has protein, carbohydrates, starch and fibres. As you can see, it is balanced. And the tanginess of the orange and the flavour of food just jumps out in your first bite. 

What sets your property apart from its competitors?

Clarion Hotel President is the oldest legacy in this place I came to know about ever since I started here. The owners here are very proud and happy to serve customers and consider every detail seriously. Whatever we are doing, and whatever services we are providing, we take priority in making sure that every guest is leaving our place satisfied. 

How do you de-stress?

I like music, and I love to travel. Whenever I feel like I need to calm myself and relax, I would take my bike and go for a drive. I would go to different places and immerse myself in nature’s beauty. I would take my family and go for a vacation, and it is my therapy.

Can you share a piece of advice for Aspiring Chefs?

I started my career back in 2007. We are standing here in 2023. There is a big generation change that happened over this period. But one thing remains the same. Whoever starts their career with passion, shines big. Instead of looking at the hospitality industry as a regular 9 to 5 job, you can reach heights if you enter the field with passion and interest. It is with that mindset you’ll succeed. Developing a keen eagerness to learn and being open to accepting new things are attitudes that lead to achievements in life.