With over two decades of experience and hard work, Vishal Atreya, Chef and Managing Partner at The Pump House, shares his expertise with us at PEAKLIFE.
When you’re the Chef and part of the Managing Partners at the Pump House, one of the leading microbreweries for fine craft beer and food in India, you ought to bring new recipes and menus with techniques modern and ingredients fresh. Chef Vishal Atreya is promising in all spheres.
With an awe-inspiring love for cuisines Western, Indian, and Asian, Chef Vishal Atreya is an established name in the gastronomy industry and has amassed people with his impeccable culinary skills; always experimenting and perfecting.
Honored with ‘Chef of The Year 2018” and “Great Managers of India”, here’s PEAKLIFE in discussion with the connoisseur himself:
Q: As the chef and managing partner of The Pump House, what do you
think is special about your brewery restaurant?
A: Bengaluru is home to many breweries, restaurants, pubs but the distinction comes in how you approach the guests in terms of providing them an overall experience that makes you stand out. That distinction comes with many factors such as the ambience, interiors, architecture, and of course the beers and food. The Pump House has unique characteristics which is a fine balance of the factors I mentioned earlier, starting with the high rise and the flow of lines combined with the feeling of being outdoor even though the seating is inside and the unique notes of brews. Add to it, the usage of ingredients that are sourced for their provenance and the flavor of the dishes that accentuate the afternoons of the beers makes the place very special.
Q: You’ve been on the food road for two decades now and you’ve travelled many parts of the world throughout it. What is something you’d like to bring to The Pump House or already have?
A: I would love to bring the aroma of the freshest ingredient in my food, as they do in the Far East, although our supply chain is a little unorganized.
Q: What are your thoughts on sustainability in food? Is it important to you, personally or otherwise?
A: In the current scenario, sustainability in food is just another jargon being used by many who do not even understand the reality behind it. Although there is no precise definition of sustainability in food, it can broadly be defined as food that is safe and healthy grown without the usage of non-essential chemicals or supplements using humane, ecologically benign and socially responsible practices. In other words, it extends fairly beyond just reducing greenhouse emissions and
also rendering the soil more fertile by using tactical farming and crop rotation.
Q: Is there any advice you’d like to give to fellow chefs working their way up or just starting on their journey?
A: I follow a very simple rule. Cook what you love and love what you
cook, keep adding on to your skills and keep it simple. And I advise my juniors to follow the same.
Q: Lastly, what is your all-time favorite cuisine to cook?
A: I love Italian food for their simplicity. I also like Indian food.
