Chef Vikram Garg’s culinary philosophy is rooted in two essential island concepts—sustainability and terroir—and depends upon the interchange of ideas and techniques.
Born and raised in the Andaman and Nicobar Islands territory of India, Garg grew up surrounded by locally sourced food. Sustainability is an essential component of living on islands, where imports are expensive, often far from fresh, and lack flavor.
Having crisscrossed the globe throughout his training and career, he is influenced by the flavors of international cuisine and by the colleagues, mentors, family and friends who have shared their enthusiasm for local foods with him. He takes particular delight in the menu dégustation—a chef’s finest expression of innovative cooking—creating series of dishes that evoke a sense of time, place and memory distilled through the culinary matrix of sweet, salty, sour, bitter, heat and spice.
Classically trained in French, Mediterranean and Southeast Asian cuisine, Chef Garg is a graduate of the Oberoi School of Hotel Management (New Delhi, India) and holds a post-graduate degree from the Oberoi Center for Learning and Development. Garg’s most recent position was as the executive chef for the Halekulani hotel (Honolulu, Hawaii), where he oversaw the luxury resort’s Forbes Five Star. Prior to his time at the Halekulani, Garg was the executive chef and operating partner of IndeBleu (Washington, D.C.), deemed “one of the 80 hottest new restaurants in the world” by Condé Nast Traveler. He has worked at leading luxury and five-star resorts around the world, including the Metropolitan Palace Hotel (Dubai, United Arab Emirates), Little Dix Bay Hotel (Spanish Town, British Virgin Islands) and the Leela Palace Kempinski Hotel (Bangalore, India), Oberoi Hotel (Delhi & Mumbai, India)

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