All it takes is a little flame to ignite a lifelong passion. For me this fire was first
ignited by my mother's love for my simple rendition of a “masala chai” - whipped into an ice
cream flavour. He landed his first assignment with Olive Bar and Kitchen in Delhi as a
Management Trainee, working his way through various positions, including a move to ai, a
modern izakaya and kaiseki restaurant (now known as Guppy). Keen dedication and an undying
fascination for the culinary world opened his doors to various international kitchens, where
he gained experience in Japanese and French, Spanish Italian & Mediterranean
cuisines.
The major breakthrough in Chef Dhruv’s career was the landmark opportunity to be trained by
El Bulli famed Chef Ferran and Albert Adria at their restaurants. 41 Gardos (now Enigma) and
Tickets in Barcelona, Spain. His exposure to modern gastronomy here added exponentially to
his already vast knowledge of world cuisine. He later returned to Olive Bar and Kitchen,
where he has been holding fort since. In his words, “There is a certain thrill about working
with lush variety of foraged local and indigenous produce sourced from various corners of
India (the hills to sea to local markets and farms of villages); about giving a nostalgic
presentation to modern yet playful techniques, in an endeavor to give people the most
soulful food experience everyday.”
