Today, I’m talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of the sea to bring guests a Michelin-level dining experience. You’ll hear about the beginnings of his culinary journey from his childhood home in India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu.Listen to my conversation with chef Vikram Garg on Apple Podcast here!Listen to my conversation with chef Vikram Garg on Spotify here!What you’ll learn from Chef Vikram GargThe foods that remind him of his childhood in India What drove him to become a chef How he moved through the ranks Differences between hotel restaurants and going independent How his culinary style was shaped Flavors he’s picked up from around the world How Japanese simplicity figures into his menu The philosophy of UMI by Vikram Garg Understanding how food is connected to memories An example of how one dish combines multiple influences Recognizing common threads in global dishes Where he sources inspiration at UMI by Vikram Garg Finding the balance in originality and customer preferences The customer demographic at UMI by Vikram Garg Deconstructing the creativity behind a dish What’s important when imagining a dish His unique preparation of foie gras The pairing of salmon with a Maui onion Perspectives on the future of fine dining How Covid-era customers convinced him to add curry to the menu Five places to eat in Honolulu His elegant guilty pleasure food Three cookbooks that have inspired him Pet peeves in the kitchen His home condiment collection I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!Links to other episodes with chefs in HawaiiDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.Conversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon SimeonLinks to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Suzanne Goin Click to tweet The word experience means time. One year experience and 10 years experience, there’s a lot of difference. Click To Tweet You can make a dish, but writing a menu is different because you’ve got to balance out everything. There’s a composition. Click To Tweet I think independent restaurants are more passion-driven whereas hotel restaurants are more requirement-driven. Click To Tweet I don’t like to make dishes on my menu that you can find everywhere else. It has to be unique. But it cannot be totally out of the spectrum that you don’t understand the food. Click To Tweet Social mediaChef Vikram Garg Instagram Social mediaUMI by Vikram Garg Instagram Facebook Links mentioned in this episodeUMI by Vikram Garg