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– Executive Chef of CVS hospitalities


What motivated you to become a chef?

I come from a family of foodies, my uncle is a chef and often when I was little used to allow me to help him around with odd jobs. From a really early age I had decided that this was my calling. I would trot around in the kitchen quite a bit and try new things. I think the pleasure that you get when someone appreciates your effort to create something yummy and satisfying is something that really motivated me to become a professional chef.


What does cooking mean to you?

Cooking for me is the easiest way to express myself. It has become an integral part of who I am and what I do. I am the happiest when I am cooking, it allows me to de stress and also


Highpoint of your career?

Getting recognized for your effort and work always feels good and the best feeling in the world is to see the satisfaction on the face of a guest who has enjoyed your food, because every dish you create is a small part of you. That being said I was very happy when I was adjudged the Top Chef in South India by the World association of chef societies.


How long have you been cooking?

I have been cooking professionally for the past 9 years. But I’ve been cooking since the age of 5.


Where did you train to be a chef?

I did my bachelor’s degree from the culinary academy of India in Hyderabad and then my post-graduation with the Oberoi center of learning and development


why did you choose to become a chef?

My love for eating good food and at the same time recreating it for friends and family motivated me to pursue a career in food. Cooking is an art and it allows me to express myself.


How would you describe your ‘Style of Cooking’?

I enjoy the process of cooking and the science behind it. I love cooking any type of food as I feel you have something to learn from each cuisine and culture,. At the moment I am doing food with modern European technique and world flavours. I like to keep my menus seasonal and like using fresh produce obtained by working closely with various suppliers and farmers. I also enjoy baking and plated restaurant style desserts.


Which dish do you like cooking the most?

Don’t have one particular dish in mind but I love cooking seafood.


What’s your favorite ingredient? Why?

I love cooking with eggs. It’s often one of the easiest things to do but if you get it wrong it can be a disaster.


What’s your most interesting/fun time in the kitchen every day?

For me the most interesting time is between lunch and dinner service as that when I get to do some research and try out new things. I also love being in the midst of a busy dinner service, when things go great and all the food goes out exceptionally well.


What’s the first thing you do when you enter your kitchen for the day?

I greet my staff and check on all the production to be done for that particular day. Make sure everyone’s got their individual lists of misc en place to finish by the end of the day.


Which other chef do you admire?

This list can go quite long but I really respect and admire Marco Pierre white, Thomas Keller, Daniel Humm, Eric Riepert, Gordan Ramsay, Jason Atherton and Heston Blumenthal.


Do you have any advice for someone wanting to become a chef?

My only advice to someone who would want to be a Chef is that they should be absolutely sure they have a passion for food. Cooking as a hobby and cooking professionally is a total different ball game. Unless you have the passion to do the same things everyday you will not succeed as a Chef



Passion is one ingredient that Chef Jamsheed Bhote brings in profusion and one that has upheld to be the most important aspect of his budding culinary career. A graduate in Culinary Arts (B Sc) from the ‘Culinary Academy of India’, Hyderabad,a post grad from the Kitchen Management Programme at the‘Oberoi Centre of Learning and Development’, New Delhi; as part of the training program Bhotehad the opportunity of working as an understudy in the kitchens of the various Five Star deluxe hotels and resorts of the Oberoi group. After passing out of OCLD he was positioned as a kitchen Executive at the Trident Chennai for three years. Post his stint at Trident Chennai he was selected to be a part of the pre-opening team of  Trident Hyderabad, where as Senior Kitchen Executive at Trident Hyderabad he was in charge of the All Day Dining restaurant ‘Amara’, in room dining, the bar, poolside dining and the executive lounge. During his stint at the Oberoi hotels he travelled to the United Kingdom to Stage at a couple of 2 Michelin star restaurants, Pollen street social and Viajante. He worked in the kitchens for a month each and gained in depth knowledge of European cuisine with modern techniques used today in gastronomy.  Combined with the hard skills gained from his formal education, on-the-job training, and the rich experience of life skills gained from his position at ‘The Trident’, hemoved to free standing restaurants in India. Formerly joined the Specialty group of restaurants as Chef de cuisine and was in charge for all the European food amongst various brands of theirs such as Café Mezzuna, Hoppipola and Global grill. Today Bhote is the Executive Chef of CVS hospitalities which is the parent company for the modern European restaurant ‘Tres’ , ‘Mad batter’, a bakery and patisserie factory and ‘The pop up Delhi’ which is a fun casual dining concept with European and Asian influences.



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  1. Chari says:

    Jamsheed we all at BRAND CAI-Culinary Academy of India are proud of you.Our alumni are force to reckon with, in the culinary world.

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