"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.
"Chef Vinod Lohtia has lived in enough places thats he could well be an ambassador of cuisine"
"It's in the top class of the year as far as menu and food preparation go".
Chef Vinod on TV: