How I Got Here: Rohit Ghai
Why restaurants?
I’ve been in the hospitality industry for as long as I can remember. I started my career with an international hotel chain in Europe, but I prefer standalone restaurants as you can be more creative, and it's more challenging.
What time do you wake up?
Between 7 and 8am.
Tell us something you wish you had been told at the start of your career?
I wish someone would have told me that cooking is a type of addition. The more you get in to it, the harder it is to get away.
What’s your favourite restaurant or group of restaurants (besides your own)?
Zuma and Roka are my favourites - I love Asian flavours.
Coffee or tea?
I always like to have a double espresso shot before service.
What motivates you?
Customer satisfaction is a real driving force, and positive reviews are always nice.
How often do you check your email?
Every hour.
What keeps you up at night?
I often think about my parents who live overseas.
Do you prefer a night on the tiles or a night on the sofa?
A night on the tiles, especially after a busy service!
Best business decision?
A QSR business model.
What’s your signature dish to cook at home?
I love to cook Malabar prawns, aloo tikki and keema paratha.
What piece of advice would you give to those looking to climb the rungs in the business?
Always try to bring something new, fresh and unique. A business model doesn’t need to follow a trend to work.
Favourite holiday destination(s)?
I love Mauritius and Denmark.
If you could change one thing about the restaurant industry today, what would it be?
More industry events that everyone can enjoy with friends and family.
Bio
Born in Punjab, India, Ghai started out studying Indian cuisine at the Institute of Hotel Management in New Delhi, then moved on to work at some of most esteemed hotel groups across the country including the Oberoi Hotels and Resorts and The Taj Hotels and Resorts. After moving to the UK in 2008, he worked and headed kitchens at some of London’s leading Indian restaurants including as Benares, Trishna, Gymkhana, Hoppers, and most recently Jamavar and Bombay Bustle. Ghai opened Kutir, his debut solo restaurant, in November 2018.
