Would Love to Take Lavaash by Saby Across the Country and the World : Chef Sabyasachi Gorai

IN THE recently held Indian Culinary Forum’s 15th Annual Chef Awards, Chef Sabyasachi Gorai bagged the Golden Hat.  Known to use food as a medium of creative expression, Chef Saby has taken a long road in the culinary journey to put his thoughts into the plate.  Over the years, he has worked across the globe and has cooked for the Bachchans, Ambanis among other known names and has acquired a cult following of his own. Hailing from a middle Bengali class family in Asansol, he has engraved his roots in his heart and has been successful in showing that in his many ventures. His own restaurant ‘Lavaash By Saby’ has been receiving good remarks since its opening, and of course, chef has great plans for its future. Being a chef-entrepreneur" he advises to partner with people who have a good understanding of finance and technology. “Never stop believing in yourself and know the core DNA of every food business revolves around the chef, keep cooking and keep on spreading happiness,” he says.

BW Hotelier spoke to Chef Saby on the occasion of ICF 15th Annual Chef Awards to share his happiness with this achievement. Experts:

Brief us about your experience on receiving the Golden Chef Hat by Indian Culinary Forum?

Humbled, elated, very happy and feel I have more responsibility now, thank you universe!

Who have been your biggest inspiration for stepping into the kitchen?

Hunger and feeding the hungry was the main inspiration and also space where I could express my self with my art and skill.

What is your future plan in terms or Lavaash or innovation in food?

 Lavaash is the jewel in the crown, I would love to take it across the country and the world for diners to enjoy and experience Lavaash, our signature food, beverage and hospitality

How do you see the culinary industry changing in India?

There is a tremendous growth in the midmarket segment and QSRs. Chefs will take centre stage and will help in the eradication of hunger.  Also, food safety and reduction of food wastage would take the centre stage

According to you what are the trends in the F&B industry for next year?

Fresh and honest food, clean food, natural and local food, sustainable food, regional cuisine and lost and forgotten ingredients (recipes) will definitely be in trend.