Vinod K. Lohtia ccc.

Vinod K. Lohtia ccc. Personal Chef /Culinary Teacher / Culinary Tours / Food Educator

About Chef Vinod Lohtia

Chef Vinod Lohtia has lived in enough places that he could well be an ambassador of cuisine. Born and schooled on the Indian subcontinent, Vinod trained in Europe and honed his skills in central Canada Chef Vinod was born in Dehradun, India and recalls a love of cooking from a young age. He studied a 4 years course and obtained his Hotel Management and Catering Degree from the Institute of Hotel Management Catering & Nutrition , Pusa, New Delhi, India, and later became a  Cooking Instructor  for the institute.

 

"His interest in cooking was started when he was 11 years old. His father who was  Doctor, forbids them  to have food prepared outside as it was not prepared in a hygienic way. There was a very popular Indian snack called”Alu-Tikki" (Spicy Potato Cake with Tamrind/Mint Chutney ). He tried to make the "Alu- TikkiI" and Chutneys at home and after few attempts he was  succeeded and he was high on cloud.. he tried  to explore new ideas and always watched  his mother cooked which how his passion for cooking grew. He got her ideas of ways of cooking, her method of blending spices and her recipes. She was a great home chef. She always tried different ideas from the newspaper and eating out."

" His most favourite and memorable dishes at that time were Alu Tari (Potato curry), Tomato Tari, Ripe Banana Curry, Sarson Ka Saag ( Mustard Leaves Curry ),Tomato, Cauliflower and Peas Rice Palau and best of all was Makki- ki- Roti (Punjabi Corn Flour Bread ), one of the Best Roti ever and all that were made by his dearest Mom and the best home Chef. This is how his passion grew."

Eager to learn about  more about culinary industry, at age 20 he left India for the culinary footlights of Europe, cutting his teeth at places like the Dom Hotel Cologne, West Germany,  Vienna Intercontinental Hotel in Austria and London Hilton, London,& Four Season's  Inn on the Park, London, England and Sheraton Centre, Toronto, Canada.  He met his wife Sarojini in Toronto,Canada and later blessed with two wonderful children, Sheetal , Krish. In the same year Vinod landed a job as Food Production Manager at the Cara Flight Kitchen, Edmonton International, the couple moved west. It was the start of several years at various operations in Alberta and  Saskatchewan, including pre-opening of the Moose Jaw Heritage Inn, Moose Jaw and Wapta Lodge in the Canadian Rockies.

Edmonton beckoned again and, for five years, Vinod ran the kitchen at the Royal Glenora Club. When Triple Five opened the Centre Suite Hotel in Eaton's Centre, he was brought in to open the kitchen, and for the next seven years, was its Executive  Chef.

Crave to explore new heights and in 1994, Vinod owned and managed Spice Rack Cafe which was rated the top 10 restaurants in the city offering International cuisine.

Later in 1998, Vinod joined the Fantasy land Hotel Edmonton, Alberta as Director of Food and Beverage. During  his tenure, he managed all Food & Beverage outlets including Kosher receptions and at the same time engaged with dignitaries and VIPs.

Vinod was formerly a member of Confrerie de la Chaine des Rostisseurs and  Edmonton Chef Association.  He also awarded gold in Menu Competition from Alberta Hotels and Restaurants Association.  Vinod is Red Seal Certification and Certificate Chef de Cuisine Chef.
 
Beside being Chef, Teacher and Food Educator - Culinary Tours are another speciality of Chef Vinod that took over since 2013 with the list of Tours include Culinary Tour To Rajasthan , India ,Culinary Tour To North India, India, Foodie Adventure To Morocco, Morocco. 

Bon appetite ! 

 

 

 

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Testimonials

  • " We all had a wonderful time. Everyone has commented that it was a very enjoyable evening. The food was excellent and the participation and instruction was just right. Thank yo..."
    Kara
    Private Cooking Class
  • "we had great time. It was fun, entertaining & informative. Vinod is a great instructor."
    Susan
    Cooking South African way

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