Subodh Upadhyay: A Culinary Odyssey through Tradition and Innovation

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Nestled amidst the serene village of Khumar Sult in Almora, Uttarakhand, Subodh Upadhyay emerged into the world on May 4th, 1989, where the crisp mountain air and lush landscapes would sow the seeds of his lifelong passion for culinary arts. His journey from the tranquil foothills of the Himalayas to the bustling kitchens of prestigious hotels and resorts stands as a testament to his dedication, creativity, and unwavering commitment to culinary excellence.

Early Years and Educational Foundation

Born into a culturally rich environment, Subodh’s formative years were steeped in the traditions and flavors of Uttarakhand. His academic journey began under the Uttarakhand State Board, where, alongside excelling in studies, he developed a profound interest in poetry, music, and literature—a testament to his artistic soul. His pursuit of culinary excellence commenced with a Diploma in Hotel Management and Catering Technology from the esteemed Blue Mountains College of Hotel Management and Catering Technology in Dehradun. This academic foundation would later prove instrumental in shaping his illustrious career in the hospitality industry.

Professional Ascendance: From Commi-1 to Executive Chef

Subodh’s professional trajectory started with humble yet pivotal roles that laid the groundwork for his ascent in the culinary world:

St. Laurn Towers, Ahmedabad: Beginning as a Commi-1 and progressing swiftly to Demi Chef De Partie, Subodh honed his skills in Oriental cuisine and butchery. His tenure here not only cultivated his culinary prowess but also instilled in him the importance of meticulous kitchen operations and menu planning.

Anandas in the Himalaya (IHHR Hospitality): A significant milestone in Subodh’s career was his role as Demi Chef De Partie at Anandas in the Himalaya, a world-renowned spa destination hotel. Here, he oversaw the interactive kitchen and managed breakfast buffets, adhering to stringent hygiene standards and catering to discerning international guests.

Vivanta by Taj, Aurangabad: As a Team Leader at ‘The Tea House’, specializing in Chinese cuisine, Subodh showcased his talent in menu curation and event preparation. His tenure underscored his ability to blend traditional culinary techniques with modern trends, ensuring a delightful dining experience for patrons.

Taj Bangalore, Kempegowda International Airport: His role as Asian Kitchen Incharge at Taj Bangalore marked a pivotal phase in Subodh’s career. Here, he was instrumental in setting up and managing Pan Asian specialty kitchens, emphasizing hygiene protocols, and mentoring a team of chefs to deliver exceptional culinary experiences.

Lebua Corbett, Saraca Estate: Elevated to the position of Head Chef/Chef Incharge, Subodh oversaw all culinary operations at this luxury resort, including menu development, cost control, and team leadership. His tenure was characterized by a commitment to organic gardening and sustainability—a reflection of his holistic approach to culinary arts.

Club Mahindra Corbett: Appointed as Executive Chef, Subodh assumed responsibility for the entire kitchen department operations, ensuring high standards of food quality, guest satisfaction, and team performance. His leadership encompassed diverse culinary sections, from Continental and Indian kitchens to specialty areas like butchery and garde manger.

Culinary Expertise and Innovations

Subodh Upadhyay’s culinary journey is distinguished by his expertise in diverse cuisines and his innovative approach to menu planning and kitchen management.

Culinary Specializations: Renowned for his mastery of Chinese, Thai, and Japanese cuisines, Subodh’s culinary repertoire extends to wellness cuisine and traditional dishes from Uttarakhand. His proficiency in crafting homemade pickles, chutneys, and sauces highlights his dedication to preserving and promoting regional flavors.

Authorship and Advocacy: A crowning achievement in his career is the authorship of the first-ever book on the traditional cuisine of Uttarakhand. This seminal work not only celebrates the rich culinary heritage of his homeland but also positions him as a cultural ambassador, spreading awareness of Uttarakhand’s gastronomic treasures.

Recognition and Accolades: Subodh’s contributions have garnered acclaim both within and beyond the culinary sphere. His participation as a jury member at the Uttarakhand Food Festival and his recognition with the Times Food Award for Best Chinese Restaurant in Ahmedabad underscore his influence and impact on the culinary landscape.

Commitment to Excellence and Sustainability

Beyond culinary mastery, Subodh Upadhyay is committed to sustainability practices and community engagement.

Sustainability Initiatives: His tenure at various establishments saw him championing sustainable practices, including organic gardening and the implementation of ISO 22000 guidelines for food safety. These efforts not only minimized environmental impact but also ensured the highest standards of quality and hygiene.

Community and Cultural Engagement: Subodh actively engages with local communities and cultural initiatives, leveraging his platform to promote Uttarakhand’s rich culinary traditions. His involvement in events such as Prayatan Parv and his role as a cultural ambassador highlight his commitment to preserving and sharing cultural heritage through gastronomy.

Personal Pursuits and Future Aspirations

Outside of his professional endeavors, Subodh Upadhyay finds fulfillment in creative pursuits, including poetry, music, and literature. His multilingual fluency in English, Hindi, Garhwali, and Kumauni further enriches his cultural understanding and interpersonal connections.

Looking ahead, Subodh continues to innovate and inspire within the culinary world, driven by a passion for excellence and a desire to push boundaries. His future endeavors aim to explore new culinary frontiers, mentor aspiring chefs, and contribute to sustainable gastronomic practices globally.

Subodh Upadhyay’s journey from the tranquil mountains of Uttarakhand to the forefront of international culinary excellence is a testament to his unwavering dedication, creative ingenuity, and profound respect for culinary traditions. His story resonates as a beacon of inspiration for aspiring chefs and gastronomy enthusiasts worldwide—a testament to the transformative power of passion and perseverance in pursuing one’s dreams.

Ahmed Mainul

My self Ahmed Mainul Mondal, and I'm the founder of the hospitality career profile website. I'm writing blogs and news posts as per user preferences.

2 thoughts on “Subodh Upadhyay: A Culinary Odyssey through Tradition and Innovation”

  1. Professional Experience and Key Accountabilities
    SOUS CHEF Club Mahindra, Ramnagar ( Jan 2022 to till date )
     Menu Planning, Engineering, Food Trials and Implementation.
     Food Production, Quality Control and Supervision, Strategic Planning for Events
     Effective Goods Procurement, Inventory and Supply Management.
     Responsible for developing menus, standardizing recipes and on the job training to establish and maintain
    quality and hygiene standards.
    Responsible for inventory management and effective cost control without compromising on quality of food.
     Recruitment of individuals for food preparation team.
    Controlling food cost at a budget of 20%, controlling wastage, effective team management, and daily
    briefings and training sessions (H.O.T and M.T programmes) and ensuring highest levels of cleanliness and
    hygiene in line with HACCP standards. Cuisine Exposure, Innovations and Training of Staff.
    Worked as a Chef De Partie at Taj fishermen’s cove,Chennai (oct 2021 to jan 2022)
     Running Kitchen Operations in line with Company vision and Goals,
     Menu Planning, Engineering, Food Trials and Implementation.
     Food Production, Quality Control and Supervision.
     Effective Goods Procurement, Inventory and Supply Management.
     Standardizing recipes and on the job training to establish and maintain quality and hygiene standards.
    Worked as a Demi Chef De Partie at Taj Banglore Near KIA, Devanahalli Bangalore,from
    Sept 2018 to sept 2021.

     Menu Planning, Engineering, Food Trials and Implementation.
     Food Production, Quality Control and Supervision.
     Responsible for developing menus, standardizing recipes and maintaing hygiene standards.
     Responsible for inventory management and effective cost control without compromising on quality of food.
    Worked as a Commi 1 at Taj Banglore Near KIA, Devanahalli Bangalore, Sept 2015 to
    sept 2018.
     Consistent production of high quality and imaginative food.
     To maintain a high standard of hygiene and cleanliness in the kitchen.
     Supporting the sous chef, line chefs as well as other kitchen employees in food production
     Preparing ingredients for the team
    Worked as a Commi 1 at Palms Town & Country Club, B-Block, Sushant Lok, Phase1
    Gurgaon, Dec 2010
    to Sept 2015
     Running Kitchen Operations in line with Company vision and Goals
     Consistent production of high quality and imaginative food.
     To maintain a high standard of hygiene and cleanliness in the kitchen.
     Supporting the sous chef, line chefs as well as other kitchen employees in food production
     Preparing ingredients for the team
     Assisting kitchen staff in maintaining high cuisine standards for function clients as well as delegates
    Worked as commi II at kamal Place jalander panja (Dec 2009 to Nov 2010)
     Support the Demi Chef de Partie and Commis I in the daily operation and work
     Working according to the menu specifications by the Chef de Partie
     Keeping work area at all times in hygienic conditions according to the rules set by the hotel
     Preparing the daily mis-en-place and food production in different sections
     Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
    Worked as a commi 3rd at LEO INN Pvt Ltd,Jalandhar,PUNJAB,from nov 2008 TO
    nov 2009.
    Job Responsibilities:
     Responsible for handling Indian Curry and others station.
     Prepared orders according to the customer’s preference using established recipes, portions, and
    methods established by the company.

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