Chef Saurabh Sachdeva is the Executive Sous Chef at Tambu Phuket, housed on the rooftop of Hotel Avista Hideaway Patong. His culinary passion brought him to this place where he continues to experiment with traditional Preparations and giving them a modern twist. At Tambu Phuket he has executed some exciting food promotions such as bringing different regional cuisines through pop-ups.

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

I chose to become a chef inspired by my childhood experiences in the kitchen. Growing up, I would help my mom prepare meals for myself and my brother, allowing her to finish household chores more quickly and head to work. The joy I found in cooking led me to attend culinary school and pursue a career in this field.

Who were your biggest influences to embrace a cooking career?

I have to admit that my love and passion for cooking came from my mother.

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

The trend now leans towards sourcing sustainable, locally produced products and organically grown ingredients.

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

I wouldn't call it an emerging ingredient, but I've been incorporating more acidity into my dishes lately. It not only balances and enhances the flavors but also tenderizes the meat.

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

Finding the right ingredients for Indian cuisine in Phuket, particularly spices, can be challenging. We source most of our spices from Bangkok, where there's a large Indian community, and obtain our produce locally from sustainable sources.

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

"Bombay Sandwich" — a renowned Indian street food delicacy, widely celebrated on the streets of Mumbai.

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

Being Executive Chef in India the emphasis would be on local flavors and traditional cooking techniques whereas in Phuket we need to incorporate international produce with progressive techniques to cater to a diverse customer base.

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

Certainly. Sourcing local ingredients not only supports local agriculture and farmers but also ensures the freshness and quality of the ingredients.

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

I believe it all comes down to the traditions, culture, eating habits, and history of the people in each of the countries.

Is there one dish that sums up your style?

"Delhi Ki Chaat" — a dish from my birthplace, combining various textures like shiso leaf, yogurt espuma, and snow yogurt created with liquid nitrogen, accompanied by a selection of tangy dips.

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

We keep trying new dishes continuously and some of them are a part of our 7-course tasting menus.

Do you try out dishes with your family or friends?

Yes, I do. I believe the feedback that you get from your family and friends is genuine and it helps to achieve the desired goal.

How often do you change the menu at Tambu?

We do the trials regularly throughout the year and change the menu every 6 months. I like to work with seasonal products.

Do you serve vegetarian dishes?

Yes, we have a vegetarian option for our 7-course tasting menu as well for a la carte.

What are your customers' most frequently requested dishes?

Delhi Butter Chicken is the most requested /ordered dish in my restaurant by our customers.

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

Every young chef must have a pre-requisite quality of being passionate about cooking and also caring about others' well-being.

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

I don't know him personally, but I believe it's crucial to promote our cuisine through social media platforms and reality TV shows, much like Chef Gordon has done. I greatly appreciate and respect his significant impact on fine dining.

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

In my opinion, a spoon is essential as it helps determine whether the taste of the food meets the desired standard.

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

Learn from mistakes and do the right thing when no one is watching you.

What are your favorite restaurants in Phuket?

There are many restaurants I enjoy, especially in Phuket Town. For Italian cuisine, Marni is a favorite. For Thai food, I recommend Tu Kab Khao, and for Indian cuisine, Tambu in Patong is my top choice.

Your favorite holiday destination?

My favorite holiday destination is back home in New Delhi, India, where I was born and raised. I cherish spending time there with my family and exploring the variety of street foods available.

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

One of my dreams is to have my own restaurant, a small 15-seater restaurant serving regional Indian cuisine in a modern setting. I love Thailand and plan to settle down here, living out my dream.

About Chef Saurabh Sachdeva
Chef Saurabh Sachdeva is the Executive Sous Chef at Tambu Phuket, housed on the rooftop of Hotel Avista Hideaway Patong. His culinary passion brought him to this place where he continues to experiment with traditional Preparations and giving them a modern twist. At Tambu Phuket he has executed some exciting food promotions such as bringing different regional cuisines through pop-ups.

After 18 years of working around India, Dubai, Abu Dhabi, and Thailand with different luxury hotels, standalone restaurants, and Michelin kitchens he believes Thailand to be his second home as he has been in the country for more than 10 years. Indian Cuisine has always been his favorite. He believes it is the most beautiful cuisine in the world and no other cuisine has so much vibrancy or diversity.

Saurabh Sachdeva won the Iron Chef Thailand battle in July 2019 and defeated their in-house Chef. He was one of the youngest chefs to win the title of Master Chef North Indian Cuisine at the 10th annual Chef Awards by Indian Culinary Forum 2013.

His biggest inspiration to be a chef was his parents. He was born into a Punjabi family and food is something he loves. He grew up seeing his parents cook for him and his brother and he was always fascinated by what they created. He always believes in using fresh seasonal local ingredients and developing simple yet exciting dishes. He believes that the pleasure of cooking lies in cooking and eating together. He always greets guests with a smile, ensuring they enjoy both the food and the experience that he and his team create at the workplace

• Hobbies: He loves to spend his time traveling, learning about different cultures, and exploring new restaurants and cafes serving different cuisines.
• Fun Fact: He likes to invest in cryptos and bitcoins.
• Fav Quote: “Success is best when it is shared”
• Favorite Music:  Punjabi Music
• Favorite Dish: Pani Puri aka Gol Gappe
• Favorite Ingredient: Black Pepper as it can spice up anything.
• Favorite Drink: Gin and Tonic

Discover more about Chef Saurabh Sachdeva, Executive Sous Chef at Tambu Phuket, Avista Resort Phuket, here...