Chef Gautam Sethi is the Cluster Executive Chef of Avista Hotels & Resorts. He is committed to elevating the culinary offerings and overall dining experience to new heights of excellence and innovation. One notable initiative is the collaboration with renowned restaurant consultants like Blue Salt and Co. to conceptualize and execute unique F&B concepts for SIZZLE and TAMBU restaurants, offering guests an unparalleled gastronomic journey. Additionally, we've pioneered POP-UP dinner events in partnership with Michelin Star restaurants like HAOMA, redefining the boundaries of fine dining.

Was your decision to become a chef conscious or did you fall into it?

My decision to become a chef was a conscious one. From a young age, I was enchanted by the art of cooking. The aromas, flavors, and the joy of creating something that brings people together fueled my passion. It was a deliberate choice to turn that passion into a lifelong career.

Who was your biggest influence to embrace a cooking career?

My mother was my greatest influence. Her kitchen was a sanctuary of love and creativity. Watching her transform simple ingredients into extraordinary dishes sparked my initial love for cooking. She taught me that food is not just sustenance but a medium to express love and culture.

What are some emerging food trends that you’re noticing?

I’ve noticed a significant shift towards sustainable and plant-based cuisine. There is a growing appreciation for locally sourced ingredients and a renewed interest in traditional cooking methods combined with modern techniques.

What’s an emerging ingredient that you’re using a lot of these days?

Lately, I’ve been experimenting with seaweed. It’s incredibly versatile, packed with nutrients, and adds a unique umami flavor to dishes. Its sustainability also aligns with my commitment to environmentally conscious cooking.

How easy or difficult is it to find the right ingredients for your menu in Phuket?

Phuket offers a vibrant array of fresh produce and seafood. However, sourcing specific international ingredients can be challenging. We have established strong relationships with local farmers and suppliers to ensure we get the freshest and highest quality ingredients available.

What would you cook at home if you were just making a laid-back dinner

Nothing, My wife is an excellent cook and she prepares me simple yet amazing Indian vegetarian food.

What’s the difference between being an Executive Chef in India (Asia) and in Phuket?

The primary difference lies in the culture, people, ingredients, and the local palate. In India, the focus is on bold, complex spices and flavors, while in Phuket, there is a greater emphasis on fresh, vibrant, and often lighter dishes. Adapting to these differences has broadened my personal career and culinary perspective and skills.

Do you source as much local produce as possible for each restaurant and does this have a big impact on the menu?

Absolutely. Sourcing local produce is a cornerstone of our culinary philosophy. It not only supports the local economy but also ensures the freshest ingredients, which significantly enhance the quality and authenticity of our dishes.

How is people’s relationship with food different between India and Thailand?

In India, food is deeply intertwined with tradition and family, often characterized by communal dining and elaborate meals. In Thailand, there’s a strong street food culture and a focus on balance and harmony in flavors. Both cultures share a profound respect for food and its role in bringing people together.

Is there one dish that sums up your style?

My signature dish would be a fusion of East and West: a delicate seafood bisque with a hint of saffron flavored with Thai herbs and spices and coconut and garnished with micro herbs. It’s a reflection of my culinary journey and the melding of diverse flavors and techniques.

Will any of the dishes you discovered recently be making their way onto your menus?

Definitely. I’m constantly inspired by my travels and experiences. Discoveries often find their way into my menus, adding exciting elements and keeping the dining experience fresh and innovative.

Do you try out dishes with your family or friends?

Yes, my family and friends are my most trusted critics. Their feedback is invaluable in refining new dishes before they make it to the restaurant menu.

How often do you change the menu at ...?

We aim to refresh the menu seasonally to take advantage of the best available produce and to keep our offerings exciting and relevant.

Do you serve vegetarian dishes?

Absolutely. We have a dedicated selection of vegetarian dishes that highlight the richness and diversity of plant-based cuisine. It’s important to cater to all dietary preferences and showcase the versatility of vegetables.

What are your customers' most frequently requested dishes?

Our sustainable fresh Phuket lobster, picked live from the tank and marinated with a signature remoulade enhanced with Old Bay spice, is a perennial favorite. Cooked on an open fire, it truly stands out as a signature dish

What do you think the most important qualities are in a young chef?

Passion, resilience, and a willingness to learn are crucial. A Young chef should be open to new experiences and continuously strive to hone their craft. Humility and the ability to work well in a team are also essential. Creativity and ability to work under pressure. Customers constantly look for new dishes and a creative chef will be able to innovate in the kitchen. Also, the ability to work under pressure is a must. It’s a fast-paced job, and you must be able to make quick decisions and prioritize tasks.

What do you think about chefs like Gordon Ramsay, who have taken haute cuisine to the masses via reality TV?

Gordon Ramsay has done a tremendous job of bringing the art of haute cuisine to a wider audience. His passion and dedication have inspired many to appreciate and pursue culinary excellence.

Can you name some famous people you have cooked for?

Discretion is key in my profession, but I’ve had the honor of cooking for various celebrities and dignitaries who appreciate fine dining and the art of gastronomy.

What’s the one cooking tool that a Chef should not be without

A sharp, high-quality chef’s knife is indispensable. It’s the most versatile tool in the kitchen and essential for precision and efficiency.

What's the best advice you've ever been given?

“Cook with love and respect your ingredients.” This advice has guided me throughout my career, reminding me to stay true to the essence of cooking and to honor the ingredients I work with.

What are your favorite restaurants in Phuket?

I have a deep appreciation for authentic local cuisine. Some of my favorite spots include small, family-run eateries that offer traditional Thai dishes made with passion and care.

Your favorite holiday destination?

I love the tranquility and beauty of the Amalfi Coast in Italy. The combination of stunning scenery, rich history, and exquisite cuisine makes it my ideal getaway.

What’s next for you (plans, dreams, …)?

I’m constantly seeking new challenges and inspirations. In the future, I hope to open a culinary school to mentor young chefs and share my passion for cooking. Expanding my restaurant portfolio while continuing to innovate and elevate my cuisine remains a key aspiration.

About Chef Gautham Sethi
Chef Gautam Sethi has been in hospitality for nearly two decades, starting with OCLD, Udaipur. His first job was Chef-de-Partie at the Radisson Blu Hotel, Delhi in 2010. He was lucky to make rapid strides in his career by securing the position of Junior Sous Chef at Hilton Worldwide, Maldives. That was the start of his international journey.

From there, he moved to the UAE and stayed there for nearly seven years, working for reputed brands like Jumeirah, Etihad Towers, Double Tree by Hilton, and Hilton Garden Inn. Each step in Dubai was marked by defining moments that shaped his career trajectory. Next, he moved to China, working as a Cluster Executive Chef for Hilton Dalian and an Executive Chef for Crowne Plaza, IHG. This gave him invaluable insights into catering to the needs of distinguished guests on a global platform. This was followed by another short stint in Dubai, before moving to Phuket.

Chef Gautam Sethi is the Cluster Executive Chef of Avista Hotels & Resorts. He is committed to elevating the culinary offerings and overall dining experience to new heights of excellence and innovation. One notable initiative is the collaboration with renowned restaurant consultants like Blue Salt and Co. to conceptualize and execute unique F&B concepts for SIZZLE and TAMBU restaurants, offering guests an unparalleled gastronomic journey. Additionally, we've pioneered POP-UP dinner events in partnership with Michelin Star restaurants like HAOMA, redefining the boundaries of fine dining.

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