Home Our Chefs Dining Brave Chef: Nitin Minocha joins Taj Pamodzi Hotel – Lusaka as Executive...

Brave Chef: Nitin Minocha joins Taj Pamodzi Hotel – Lusaka as Executive Chef

Nitin Minocha Executive Chef Taj Pamodzi Hotel, Lusaka Zambia

Taj Hotel 26/11; he received multiple bullet injuries on his left hand

Nitin Minocha has been recently appointed as Executive Chef at Taj Pamodzi Hotel – Lusaka in Zambia. Prior to his new assignment, he was serving as Executive Sous Chef at Taj Santacruz hotel in Mumbai.  A veteran in the culinary space, Chef Nitin has consistently set industry benchmarks to high standards of fine dining. He has completed various training programs in relation to time management, team building, staff motivation and customer service. He has won many accolades and awards. After having gained adequate skills and knowledge with several years of experience with Taj, he has continued his passion with food with his vast knowledge in food production. He is known for Self-driven with key focus on five essential parameters, Revenue, Cost Control, Guest Satisfaction, Employee Satisfaction and the overall vision of the management. As an Avid Gourmand, his Forte is Flavor Fusions, Food Styling and Extensive Research and Development in Food without boundaries.  He has been blessed with travelling globally and training extensively under Different Michelin Chefs. During his tenure at The Taj Mahal Palace, works of the Legendary Chef Anton Mossiman and Chef Mark Gregory continue to inspire him. His most memorable event was representing India and earning the participation Diploma at the culinary Olympics IKA (Internationale Kochkunst Ausstellung), Erfurt, Germany 2008.

Beginning of journey:

Chef Nitin’s gastronomic Journey commenced with winning the All India Chefs Competition in Year 1995, under the esteemed guidance of his teacher Chef Vernon Coelho. After Joining The Taj Group in its flagship unit at Taj Mahal Palace and Towers in Mumbai, he successfully finished two decades under his mentor, Chef Hemant Oberoi and moved on to Taj Santacruz hotel.  The Golden period with the Taj hotel, witnessed him maturing his Knowledge of Food Science and Skills of Evolving French Gastronomic Art, at the Signature French Restaurant Zodiac Grill, for over a decade.

He survived 26/ 11 Terrorist Attack

On the fateful night of 26/11 Terrorist attacks in 2008, chef Nitin got Multiple Bullet injuries on his left hand during. It was a horrifying night which can’t be erased from his mind, 10 members of Lashkar-e-Taiba, an Islamic terrorist organisation based in Pakistan, carried out a series of bomb blasts and attack in Taj hotel. He believes that his second life is God’s gift. During the terrorist attack he helped many guest’s to move them to safe place. He was fortunate that he is survived the terrorist ack but his many colleagues lost their lives that included like Chef Vijay Banja, Chef Kaizaad and others. Despite taking many bullets on his hands and seriously wounded, he made all guests escaped from terrorists as a call of a duty.

Educational achievements:

A hardcore Delhi boy, Chef Minocha did his basic schooling from Army School in Dhaula Kuan in New Delhi, Army school learning made him well disciplined and well articulate. As culinary education calling him, he joinedIndia’s prestigious Institute of Hotel Management (IHM) Mumbai,(1995 batch). He also completed his graduation (BA) from Delhi University.

Collective Wealth of Advanced Education:

During his tenure at Taj Mahal Palace hotel he was sent to various international destinations to enhance and sharpened his culinary skills periodically. Here are few mentions of advanced education he has earned. Harvard University: Haute Cuisine course. Cornell University: Honor code certificate, Masters Certificate in hospitality Management, Restaurant revenue management, Hospitality Management and Food Service Management. American Hotel & Motel Association: Food& Beverage Management with Honors, F & B Service, F & B Control, Hospitality Supervision, Quality Sanitation Management and Food Production Principles.

American hotels & Lodging Educational Institute: Food Safety Course, Leadership & Management in the Hospitality Industry and Food Safety with the HACCP System – 245.2. Wine Spectator School USA: Completed ABC’s of Wine. Besides, he has completed many courses and recipient of numerous educational assets from TATA Group and IHM Mumbai periodically. Chef Nitin Minocha also received an award from Ratan Tata, former Chairman of TATA Sons.

Awards and accolades:

He has received many accolades’ and awards from time to time including Long service award from Taj Hotel. The award was handed over to him by Ratan Tata, Chairman of TATA Sons.

International exposure:

Chef Nitin has participated many overseas assignments that includes Participation in Make in India Initiative at the Hannover – Germany. Participated and cooked in The World Gourmet Summit -2005, organised by Kurt H Fischer in Las Vegas, participated and cooked in The “World Gourmet Summit Organised by Peter A Knipp in Singapore, cross trained in London and Paris under various Michelin Star chefs for the period of a quarter, participated at the IKA culinary Olympics, Germany. He is a brain behind working on the concepts and presentations for fine dine Lufthansa Airlines Menus in Germany.

Taj Pamodzi Hotel, Lusaka Zambia

On his appointment as as Executive Chef at Taj Pamodzi Lusaka in Zambia Chef Nitin, said “I am delighted to join as Executive Chef at Taj Pamodzi Lusaka in Zambia. I’m humbled to have this opportunity and look forward to the success of the team. It gives me a great platform to put my gastronomical skills to use and an opportunity to complement my cooking skills in line with international food standards the hotel is known for. I’m looking forward to bringing my experience to such an incredible property. I’m also looking forward to continuing to build upon this strong foundation, contributing to the next chapter, by creating energizing experiences for each and every guest.  I am excited to take up this new challenge and work with the new team here to keep the magic going on in the kitchen”.


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