Impossible, Plated

Executive chef, entrepreneur, mentor, Guinness World Record holder, and now a familiar face on television, Chef Tushar Malkani wears many hats, but at the centre of all of them is one constant: a plate of food that means something. In this candid conversation with The Chefs Arena, Chef Malkani opens up about the humble beginnings that shaped his palate and his values, the mentors who guided him, the toughest days in his kitchens, and the philosophy of cooking with soul that he tries to instil in every team he leads. From personal struggle and quiet victories to the adrenaline of a record-breaking edible painting, this is a look at the chef behind the accolades, and what really drives him, service after service.

Can you tell me about your childhood and your family background?
 I come from a very simple middle class family where nothing came easy. Growing up, we weren't surrounded by luxury, but we were surrounded by values: hard work, honesty and respect. My father always taught me that success isn't given, it's earned. As a child, I was curious and loved watching food being prepared at home. I didn't realize it then, but those small moments planted the seed for what would become my life's passion. I remember helping in the kitchen during family gatherings too. There wasn't much, but everyone contributed, and seeing how one meal could bring an entire family together made a lasting impression on me. That's when I understood that food isn't just nourishment, it's connection, celebration and love. Looking back, my childhood taught me resilience, and that's probably the biggest reason I am where I am today.

Was there a particular moment when you realized cooking was more than a profession, it was your way of expressing yourself?
 I don't think there was one single moment, it was a journey. When I started my career, I was focused on learning techniques and perfecting recipes. But as I grew, I realized that every plate I created reflected a part of who I am, and cooking became my way of expressing emotions that words often couldn't. Today, every dish I create carries a story, a memory, or an experience. That's when I understood that cooking wasn't just my profession, it had become my identity.

You say you cook from the heart and bring soul to your food. What does that mean to you, and how do you get your team to embrace it?
 For me, soul in food is something guests may not see, but they definitely feel. It's about respecting every ingredient, cooking with honesty, and paying attention to the smallest details. I always tell my team that we're not just preparing meals, we're creating memories. A guest might forget what they ordered, but they'll never forget how we made them feel. That's the culture I try to build in every kitchen I lead.

What is one difficult moment in your career where cooking helped you express what you couldn't put into words?
 There have been times when I was dealing with personal struggles and didn't know how to express what I was feeling. Instead of talking, I cooked. I remember creating a tasting menu during one such phase, where every course reflected an emotion: hope, struggle, comfort and happiness. Guests appreciated the food, but for me, it was much more than a menu, it was therapy. Cooking has always been my language when words fall short.

Is there a dish on your menu today that has a personal story behind it?
 Yes. One of my signature dishes is inspired by the simple meals my family enjoyed when I was growing up. The ingredients may have become more refined and the presentation more contemporary, but the soul of the dish remains the same. Every time I prepare it, it reminds me that great food doesn't have to be complicated, it just has to be honest.

Has there ever been a guest who was deeply moved by one of your dishes?
 Yes, and those moments stay with you forever. I once had a guest who told me that one of my dishes reminded them of a meal their late mother used to cook. They became emotional while sharing the story. That reminded me that food isn't just about taste, it has the power to bring back memories, emotions and people we've loved. Moments like these are more valuable than any award.

In your career, you've been an executive chef, consultant, business director, trainer, speaker, YouTuber, and blogger. Which of these roles has shaped you the most?
 Without a doubt, being an executive chef. That role taught me that success isn't just about cooking great food, it's about leading people, solving problems under pressure, mentoring young chefs, understanding business, and continuously evolving. Every other role I've taken on has been an extension of what I learned in the kitchen. Hosting on Chef Sanjeev Kapoor's channel was a dream come true and an amazing experience.

You've built a career across kitchens, consulting, education, and content creation. How do you decide where to invest your time and energy next?
 I ask myself one simple question: will this create value? If I can help a hotel improve its food culture, inspire young chefs, educate people, or introduce a fresh culinary idea, I'm interested. At this stage of my career, I'm less focused on titles and more focused on making a meaningful impact wherever I can. Being an entrepreneur and owner of Malkani Hospitality Pvt. Ltd., owning Culinary Tales, and being the brand face of Kaitlyn's Beer Garden have taught me a great deal along the way.

You've worked with both traditional Indian cuisine and international cuisines. Has there been a dish or experience that completely changed the way you think about food?
 Traveling and working with different cuisines changed my perspective more than any single dish. I realized that whether you're cooking a simple dal or a complex French sauce, the principles remain the same: respect the ingredients, respect the culture, and don't overcomplicate what nature has already perfected. That lesson has stayed with me throughout my career.

Winning a Guinness World Record for the Tallest Edible Painting is a remarkable achievement. What inspired you to take on that challenge, and what did you learn?
 I've always believed that chefs are artists as much as they are cooks. The Guinness World Record was an opportunity to prove that food can inspire beyond the plate. It pushed me out of my comfort zone and reminded me that big achievements are never individual, they're built on teamwork, planning, trust, and countless hours of hard work. It taught me that impossible is often just a word until someone decides to challenge it. I want to thank my guru, Chef Sudhakar N Roa, for this opportunity, and my college, the Culinary Academy of India, where it all began.

Can you describe the moment you were officially told you'd achieved the Guinness World Record? What was going through your mind?
 It was an unforgettable moment. There was excitement, relief and gratitude all at once. Months of planning, practice and teamwork had finally paid off. But my first thought wasn't about the record itself, it was about everyone who had worked tirelessly behind the scenes. That achievement belongs to the entire team, not just one person.

Was there a mentor or chef who taught you this philosophy?
 I've been fortunate to work with some exceptional chefs throughout my career. Each one taught me something different: discipline, consistency, leadership and respect for ingredients. But the biggest lesson I learned wasn't about recipes, it was that every plate carries your name and your values. That philosophy has stayed with me throughout my journey. My mentors, the reason I'm here today, are Chef Sudhakar N Roa and Chef Akshay Kulkarni.

As someone who has mentored and trained many aspiring chefs, what's one quality that immediately tells you a young chef has the potential to succeed?
 Curiosity. I can teach someone how to cook, but I can't teach them to be curious. The chefs who ask questions, stay humble, volunteer to learn something new, and aren't afraid of making mistakes are the ones who eventually become leaders. Talent gets you noticed, but attitude determines how far you'll go.

Is there a young chef you've mentored whose journey makes you especially proud?
 Absolutely. There are several, but one young chef stands out. He joined the kitchen with very little confidence and almost no professional experience. Instead of focusing only on technical skills, I encouraged him to believe in himself. Today he's leading his own team. Watching someone you've mentored grow into a confident chef is one of the most satisfying parts of being a leader.

You've had opportunities to work abroad. What influenced your decision to build your career in India instead?
 India is one of the most exciting culinary destinations in the world. We have incredible regional cuisines, amazing produce, and a new generation of diners who are open to innovation. I felt that I could make a bigger contribution here, not just by creating menus, but by mentoring young chefs and helping Indian hospitality reach even greater global recognition. Being able to contribute to my own country's culinary growth has always meant a lot to me.

Tell me about the toughest day you've ever had in the kitchen and what it taught you.
 One of the toughest days was handling an unexpectedly large service with limited staff and multiple challenges happening at once. Everything that could go wrong seemed to happen. We stayed calm, supported each other and got through the service successfully. That day taught me that leadership isn't about staying in the office, it's about standing beside your team when they need you most.

Has there ever been a service you'll never forget because of how challenging it was?
 Yes. One particular event involved hundreds of guests, tight timelines and several unexpected last minute changes. It demanded complete focus from everyone. By the end of the service, every guest had been served successfully. It reinforced something I always tell my team: preparation gives you confidence, but teamwork gets you through the unexpected.

Looking back, what has been your biggest professional failure, and what did it teach you?
 Early in my career, I believed that working harder than everyone else was enough. I eventually realized that leadership isn't about doing everything yourself, it's about trusting, guiding and developing your team. That lesson changed the way I lead today. Sometimes your biggest failures become your greatest teachers.

After more than 15 years in the culinary industry, what continues to excite and challenge you every day?
 The fact that no two days are ever the same. Every service brings a new challenge, every guest has different expectations, and every season introduces new ingredients and ideas. That's what keeps me motivated. The day I stop learning is the day I stop growing, and I don't think that day will ever come.

What still scares or challenges you today?
 The day I think I've learned everything is the day I'll stop growing. The biggest challenge today is staying relevant in an industry that's constantly evolving while remaining true to my own philosophy. Trends will always change, but quality, integrity and genuine hospitality never go out of style. My goal is to keep learning, keep improving and continue inspiring the next generation of chefs.

Which achievement are you personally most proud of?
 Awards and recognition are wonderful, but I'm most proud of the people I've helped grow. Seeing young chefs succeed, watching teams become stronger and creating a culture where people genuinely enjoy coming to work gives me the greatest satisfaction. That's a legacy that lasts much longer than trophies.

When people think of Chef Tushar Malkani years from now, what do you hope they'll remember, not just about your food, but about the impact you've had on the industry?
 I hope people remember me as someone who never stopped learning and never stopped giving back. Of course, I'd like them to remember my food, but more importantly, I hope they remember the people I mentored, the opportunities I created, and the passion I brought into every kitchen I worked in. If I've inspired even a few young chefs to dream bigger, believe in themselves, and pursue excellence with humility, then I'll consider my journey successful, globally being a culinary ambassador for more than 9 countries, and representing the Western India Culinary Association as Joint Treasurer, the Chefs Guild of India as an Executive Committee member, and the Indian Federation of Chefs Societies as an Advisory Board member.