In the dynamic world of culinary artistry, where flavors evoke memories and dishes tell stories, Chef Arun Vats stands out as a seasoned professional whose journey is as inspiring as the meals he crafts. With over 22 years of experience in the hospitality and food & beverage industry, Arun’s culinary odyssey is a testament to dedication, continuous learning, and a deep-rooted love for cooking.
Humble Beginnings to a Global Palette
Arun’s first tryst with cooking was born from familial affection. As a schoolboy, he would prepare hot chapatis for his grandmother, following his mother’s instructions with earnest discipline. This seemingly simple act would sow the seeds of a lifelong passion. He found himself observing his mother’s techniques and was soon captivated by culinary shows, especially Khana Khazana by Chef Sanjeev Kapoor. These early influences shaped his dream of becoming a chef, a dream he pursued through formal training at the Institute of Hotel Management, Gurdaspur, affiliated with the National Council, PUSA, New Delhi.
A Versatile Professional Journey
Arun’s expansive professional portfolio reflects his multifaceted skillset. From managing kitchen operations and curating unique dining experiences to overseeing vendor relations and mentoring culinary teams, he brings a holistic approach to leadership. His professional training began at the prestigious Siddharth Hotel by Jaypee Hotels in New Delhi. Over the years, he honed his skills at iconic establishments such as The Oberoi Amarvilas, Taj Umaid Bhawan Palace, Vivanta by Taj (Yeshwantpur, Coorg, Bekal), and Taj Mahal Hotel, New Delhi. His international exposure includes learning Caribbean cuisine during his time on cruise lines, further enriching his global perspective.
Culinary Passions and Signature Style
Arun’s love for fresh, vibrant ingredients reflects in his preference for French, Mediterranean, Italian, and Caribbean cuisines. Known for his prowess in slow pit roasting and barbecuing over open flames, his cooking is a blend of rustic technique and refined execution. One of his proudest creations, “Pan Seared Scallops with Nutty Butter, Green Pea Puree, Pumpkin Crisp, Olive Pearls & Espuma of Hollandaise with Aged Balsamic,” perfectly exemplifies his flair for combining complex flavors with visual artistry.
Thoughtful Menu Creation and Ingredient-Driven Philosophy
For Arun, menu planning is a strategic and thoughtful process. He considers the location, target clientele, and availability of regional ingredients while curating dishes that are not only innovative but also reflective of the locale. He believes in the power of seasonality, leveraging fresh produce to design starters, mains, and desserts that resonate with nature’s rhythm.
His cooking philosophy begins at the root — sourcing. Quality control starts from receiving and segregation to plating, with each step demanding attention and respect toward ingredients. Training his team to understand and uphold these values remains central to his kitchen ethos.
Leadership with Empathy and Precision
Arun’s approach to kitchen management is rooted in transparency, mutual respect, and consistent training. He thrives in high-pressure environments by maintaining composure, enabling thoughtful decision-making during peak service hours. For him, leadership is about fostering communication and building trust, ensuring that every team member feels valued and heard.
Customer-Centric and Solution-Oriented
Feedback, whether appreciative or critical, is welcomed with open arms. Arun sees it as an invaluable tool for growth and customer satisfaction. His personal touch — understanding guests’ preferences and crafting bespoke dining experiences — adds a heartfelt layer to his culinary service.
When faced with challenges, be it missing ingredients or customer dissatisfaction, he believes in approaching situations with humility and empathy. According to Arun, “To solve any situation, be a human first. Empathize, take ownership, and make it right.”
Sustainability and Ethical Cooking
Sustainability is not a trend for Arun; it’s a practice deeply ingrained in his operations. He advocates for seasonal menus, local sourcing, reduced plastic usage, and zero-waste initiatives within his kitchens. Ethical sourcing is paramount — if it means saying ‘no’ to a customer to avoid ecological harm, he doesn’t hesitate.
Milestones and Recognitions
Arun’s contributions to the industry have not gone unnoticed. Among his accolades are:
- Outstanding Culinary Skill Award (2017–2018) by Trinity World Biz in collaboration with the Government of India
- People’s Choice Award for “Sessions” restaurant by Goan Foodies (2016)
- Best Newcomer Restaurant for “On the Rocks” at the 14th Oman Restaurant Awards (2014)
- Best Casual Dining Restaurant for “Espeto Gaucho” at the same awards
Each honor is a reflection of his dedication, creativity, and commitment to excellence.
Vision for the Future
Arun’s long-term aspiration is to establish a luxury and sustainable culinary brand — a dream currently in progress. He is particularly drawn to India’s diverse culinary heritage, with a keen interest in jungle cooking and exploring the traditional food practices of the North-Eastern states.
Words of Wisdom
To aspiring chefs, his advice is clear: Be selfish about learning. Never forget the basics, and don’t take shortcuts. His guiding mantra — “Get Up, Dress Up, Show Up & Never Give Up” — encapsulates his resilient spirit. As he says, “Work hard & party harder, but always stay humble and believe in yourself.”
A Culinary Luminary in Every Sense
From humble chapatis for his grandmother to award-winning fine dining, Arun Vats’ journey is a celebration of passion, discipline, and integrity. In an industry where trends come and go, he remains rooted in timeless values — honesty, respect for food, and the pursuit of excellence. A visionary chef and inspiring mentor, Arun continues to leave a lasting impact on everyone who tastes his food or works by his side
