Chef Vikrant Sablok, a distinguished graduate from the Culinary Academy of India from 2016 to 2019, has made significant strides in the culinary world since the inception of his career. His journey began with the prestigious ITC Hotels, where he participated in the Future Leader program, honing his skills and leadership qualities in a dynamic environment.
After his initial training, Chef Vikrant took on the role of Sous Chef at ITC Gardenia, where he further refined his culinary expertise and management skills. His passion for innovation led him to join Burma Burma as the R&D Chef, where he was responsible for developing creative and unique culinary concepts that enhanced the restaurant’s reputation for excellence.
Currently, Chef Vikrant is the Head Chef at Masala Library, where he continues to push the boundaries of modern Indian cuisine. His culinary prowess was recently showcased during a pop-up event at The Leela Hyderabad, where he presented a special menu from his restaurant, Pehchaan, delighting guests with his signature flavors and innovative dishes.
In addition to his culinary achievements, Chef Vikrant is dedicated to nurturing the next generation of chefs. He recently conducted a guest lecture for the final-year students at the Culinary Academy of India, sharing insights on career planning and the future of the culinary arts. His commitment to education and mentorship was recognized by Chef Akshay Kulkarni, HOD of the Culinary Academy of India, who honored him with a shawl and a momento in appreciation of his contributions.
The Culinary Academy of India takes immense pride in Chef Vikrant Sablok’s accomplishments and wishes him continued success in his culinary endeavors. His journey is a testament to the power of passion, creativity, and dedication in the culinary arts.
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