People of India Project – Chef Jatin Mallick

I first met Jatin by chance, in a bar with a mutual friend of his who was from Oberoi. I was then persuaded to visit Tres and have been a fan ever since. Not only was the food great, but it is one of the few restaurants in Delhi which still believes in the art of dinner conversations, by which I mean that they don’t blast music so loud that the waiters struggle to hear you, a rarity in Delhi, and, he wants you to see his creations before you eat them, yes, there’s lighting! Whilst we have reached a point in dining experiences in Delhi that literally want to keep you in the dark and not be able to hear you complaining, the ambiance of Tres, as much as its food is a rare treat! Perhaps that’s why I chose it for my 50th birthday dinner……

Driven by advice received from his father at a young age ‘Whatever you do, just excel in it’, Chef Jatin Mallick calls himself a ‘curious and accidental chef’ even after 20 years of experience in the industry. He specializes in Indian and European cuisine, and as well as working in India, he has also enjoyed stints in  France and England. He started his career with Taj group and became one of the youngest executive chefs in India at the InterContinental Marine Drive in Mumbai. All this cumulative experience has led to Chef Jatin being a master of his art and TRES is his expression of this art, where he holds a position of Chef and Co-Owner along with Chef Julia Desa.

His belief in giving back to society has led Chef Jatin to formulate his retirement plans which essentially centre around launching a Chef Training school in India, which seek to impart valuable skills to underprivileged and deserving youth who aspire to be chefs.

  1. Who you are (naturally!)

Energized bunny with a high adrenaline, seeking adventure and fun or a complete opposite by being extremely lazy and laid back.

  1. What inspired you to create/join your business?

I believe that globally flavoured food can be created by using local ingredients and chefs have the power to do it. That led me to create TRES.

  1. An anecdote which epitomizes your India?

It is over populated, highly corrupt, low education levels but one things is for sure there is never a dull moment, it is super fun to be in india. Life here          constantly oscillates between INDIA and BHARAT.

  1. One thing that you can’t live without?

Good food

  1. One thing that you hate?

Mediocrity and laziness.

  1. If you could change one thing about India what would it be?

Its laid back attitude

  1. Who is your greatest inspiration?

My dad, his sincerity and commitment.

  1. What is your favourite quote?

All men are born equal, few become chefs…

  1. I have noticed huge changes in India over the last few years but what is the biggest change you have noticed in India over the last 10 years?

It is good to see life mushrooming beyond Delhi and Mumbai. Rise of smaller towns and cities. That is where the real india lives.

  1. What do you think are the biggest challenges India faces over the next ten years?

It is time we start believing in ourselves and start creating products and services. Gone are the days of being a follower, time to be a leader and a creator.

  1. Which is the destination at the top of your bucket list?

South America

  1. What is the one place you visited that you have NO desire to return to?

Bangkok

  1. Book or Movie?

MOVIE

  1. Just for fun! I am doing a survey to find India’s most popular breakfast, what is yours?

Very difficult, I like traditional aloo paratha, eggs I love, idlis, puri bhaji….cannot choose any one. one thing I know I don’t like spice in my breakfast.

  1. In retrospect, what is the one thing you wish you could have told your 20 year-old self?

I should have taken the plunge of being a entrepreneur very early in life.

You can follow him on Instagram: https://www.instagram.com/jatin_mallick/ 

Or on Facebook at https://www.facebook.com/jatin.mallick

And if you’re in Delhi, then Tres is the place to eat!

This site uses Akismet to reduce spam. Learn how your comment data is processed.