Chef Glyston Gracias believes in the ability of a well-designed dish to inspire nostalgia and evoke strong emotions among diners. As Head Chef at Smoke House Deli and Social (Mumbai), and City Chef at Impresario Entertainment & Hospitality Pvt. Ltd., he is known for his simple yet modern cooking style. The celebrated chef speaks to FoodService India about his 15-year-old culinary career and some key learnings.
How would you describe your outlook on cooking and what makes a good chef?
Simplicity and comfort food have always worked for me. While cooking, I keep five basic characteristics in mind and they include local flavors, acidity, sweetness, spice and salt levels. For me, great cooks are those who have the confidence to cook simple meals and deliver results.
What do you regard as your best achievement as a chef?
As a musician or painter, one can only listen to or frame their creativity. However, when you look at a dish that is presented beautifully and is creative, it brings out emotions. The enveloping aroma, the gratifying sizzle and the taste have the power to make you nostalgic. Customer satisfaction has always been my biggest achievement.
Which culinary cuisines have played a part in your cooking?
Simple and delicious interpretations of French, Mediterranean and Nicoise cuisines have been my muses. My North East Indian catholic community has also had a major influence.
Who are the chefs you admire the most and why?
I admire Alain Ducasse for his work in haute cuisine and Thomas Keller for his culinary expertise that has helped me set high standards for myself. I also carry a torch for pastry chef Dominique Ansel for inventing the cronut (croissant-doughnut). In addition to that, I also look up to Marco Pierre White for being the god father of modern cooking and the youngest chef ever to win three Michelin stars.
Which are some of your signature recipes?
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