Chef Rounak Kinger, the new Executive Chef at Kochi Marriott Hotel reveals his signature recipe
He has been whipping up a storm in the kitchen of five star and luxury hotels for the past 13 years. Chef Rounak Kinger has now joined the Kochi Marriott Hotel as the new Executive Chef to share his knowledge and skills and build a powerful culinary team.
A native of Mumbai, Chef Rounak gained his skills in culinary art from the prestigious IHM, Mumbai. He started his career at the Taj group of hotels and has worked with top brands like Shangri-La Hotel in Mumbai, Novotel Hotel in Lucknow and Waldorf Astoria Dubai, the uber Luxury hotel in Palm Jumeirah before joining the Marriott family. He is thankful for the priceless experience he has acquired from being the South East Asia finalist of the San Pellegrino Young Chef challenge held in Bangkok in 2016, where he got an opportunity to work with celebrated chefs from all of South East Asia.
“Having worked in different places of India and the world has not only enhanced my culinary skills but has given me an edge to adapt to different cultures and their palates. The city of Kochi appreciates cuisines from different parts of the world and I am excited to offer unparalleled dining experiences to this city,” said Chef Rounak. As he believes in Kaizen, a Japanese philosophy that imparts the teaching of ‘continuous improvement over time’, he takes interest and uses his time to find and study new approaches and on-the-job training to keep up with the culinary world.
When free from his busy schedule, he is a philanthropist, who works passionately towards doing what he can for the hungry and poor. He loves traveling to explore new horizons of cuisines and culture, as a result of which he has adapted his culinary style from different regions of the world. He is a father to an adorable son and is married to an enthusiastic home baker.
Chef Kinger shares with us one of his signature recipes of Seabass with saffron potatoes, Amalfi lemon, black olives and crispy chilli
For potato sauce:
50 g olive oil extravirgin
40 g leeks
60 g onions
400 g potatoes
2 g thymes
0.4 g saffron
200 g cream
500 g vegetable stock
2g salt – white pepper
Heat oil in a pan, add leeks, onion, garlic and thyme, then add the potato, then the vegetable stock and cream, add salt and pepper. Blend to fine puree.
For Seabass:
40 g olive oil extravirgin
4 g thyme
480 g Seabass fish with skin
2g salt – white pepper
5 g gralic
Marinate the fish with thyme, garlic, salt and white pepper. Heat oil in the pan. Sear the fish and finish cooking in the oven.
For lemon air:
400 g vegetable stock
6 g lemon zest
1 g lecithin
Boil the vegetable stock and keep infusion lemon peel. Before using add lecithin and whisk to form a foam.
For powdered black olive:
100 g black olives
Cut olives in pieces and dry in oven then blend.
For crispy chilli:
10 g dried chilli
Cut in half and fry
For purple potato chips:
200 g purple potato
Cut into slices and fry
For Cherry tomato confit:
200 g cherry tomato
1 g garlic
1 g thyme
2 g lemon zest
5 g olive oli extra virgin
2 g salt and black pepper
2g iceng sugar
bake at 80 ° C for about 6 hours, then keep in extra virgin olive oil
Ingredients to complete:
Micro green
Assembling the plate:
For the base, pour the cream of potato, then the black tails, black olives in half, dust olives, crispy chili, potato chips, tomato confit complete with lemon air and micro greens
Do give it a try and we are sure all the wonderful flavours will leave you wanting for more! Enjoy!
