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Vikram Garg, Halekulani Executive Chef since 2008, emerges as a chef of limitless proportions, celebrated for his masterful ability to envision uniquely inspired cuisine beyond conventional ethnic food groups, infusing the finest in regional ingredients while establishing a universal palette built on a foundation of memorable gastronomic experiences.
A graduate of Delhi’s Oberoi School of Hotel Management and a recipient of a Post-Graduate degree at the Oberoi Center for Learning and Development, Vikram Garg has honed his culinary skills at some of India’s top five-star Hotels and Restaurants. Garg’s culinary philosophy is that cooking at its root is the language of experience, provocative foresight and cultural revelations as expressed through profound sensory expressions of global cuisine. With a commitment to using the best of seasonally appropriate local ingredients employed with a view towards global culinary sensibilities, Vikram incorporates and exploits his classical training in French, Mediterranean and South-East Asian cuisine with his own indigenous Indian influences. His sensory approach towards cuisine awakens the guest’s memory of earlier times and places with mellifluous force and passion of Proustian proportions.
Outside of the kitchen and away from farms and markets, Vikram enjoys life in Hawai‘i with his wife Abhilasha and two daughters Iya Akanke, Veda Asmi. He finds extreme pleasure in preparing a custom degustation-style meal, around a chefs table, for his friends…truly, his guests.
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