Today, I’m talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of the sea to bring guests a Michelin-level dining experience.
You’ll hear about the beginnings of his culinary journey from his childhood home in India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu.
What you'll learn from Chef Vikram Garg
- The foods that remind him of his childhood in India 3:12
- What drove him to become a chef 3:59
- How he moved through the ranks 5:56
- Differences between hotel restaurants and going independent 8:26
- How his culinary style was shaped 11:22
- Flavors he’s picked up from around the world 12:20
- How Japanese simplicity figures into his menu 13:37
- The philosophy of UMI by Vikram Garg 14:17
- Understanding how food is connected to memories 16:59
- An example of how one dish combines multiple influences 17:40
- Recognizing common threads in global dishes 19:27
- Where he sources inspiration at UMI by Vikram Garg 20:25
- Finding the balance in originality and customer preferences 22:01
- The customer demographic at UMI by Vikram Garg 23:15
- Deconstructing the creativity behind a dish 25:11
- What’s important when imagining a dish 27:27
- His unique preparation of foie gras 28:50
- The pairing of salmon with a Maui onion 32:14
- Perspectives on the futur
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