Hrishikesh Desai

Chef Hrishikesh Desai's culinary philosophy is a profound tapestry woven from his Indian heritage, classical French training, and an unwavering commitment to provenance and heartfelt hospitality. His core ethos centers on creating connections and telling stories through food, believing that cooking is an art form that brings people together and expresses his identity. He seeks to evoke joy and satisfaction in every guest, viewing dining as an immersive journey rather than mere sustenance. Ingredient sourcing is paramount to Desai's vision. At Cedar Tree by Hrishikesh Desai at Farlam Hall, he champions the best of local and estate-grown produce. His kitchen garden is a vital source for herbs, berries (such as those used in his Raspberry & Cardamom gin), and vegetables, alongside honey from his own apiaries. He partners closely with Cumbrian farmers and makers, celebrating regional ingredients like Herdwick lamb and artisan cheeses, believing that the clean air, rich pastures, and rugged landscape shape the unique flavors of the produce. He adheres to a spiritual philosophy regarding ingredients, avoiding offal that he feels possesses a deeper connection to natural forces. His overarching vision is to evolve modern country house cuisine, elevating classic styles with global influences. Desai meticulously balances creativity with precision, constantly refining his approach to fine dining. While he subtly infuses his dishes with Indian-Asian threads—a gentle, intentional influence that complements, rather than defines, his broader culinary style—he also draws inspiration from Japanese marination, European fermentation, and even recent culinary explorations in Mexico, which are beginning to introduce subtle Latin American touches to his repertoire. He aims for every meal to convey a story, deepen the connection between guests and gastronomy, and leave a lasting, delightful impression. Chef Hrishikesh Desai's signature approach is characterized by a beguiling fusion of classical French technique with nuanced Indian influences, executed with meticulous precision and a playful spirit. His technical mastery, honed through a Roux Scholarship and stages with luminaries like Thomas Keller and Olivier Roellinger, emphasizes detail—from the perfect cut of pastry corners learned in a childhood bakery to Keller's exacting standards for presentation. His approach to flavor and plating is about creating "pure, dazzling flavours" that are beautifully balanced. Presentation is crucial, with dishes served in specially selected glassware and vessels, often alternating with each wine pairing to enhance both aesthetics and taste, yet never overshadowing the inherent quality and complexity of the food. Desai often incorporates global techniques like Japanese marination and European fermentation, ensuring a depth of craftsmanship even in his most inventive creations. He embraces a playful spirit, challenging expectations with dishes that spark curiosity and delight, while always maintaining a strong foundation in solid, skillful cooking. Among his most legendary signature dishes are: * **Poussin stuffed with mushroom Galouti kebab, served with white asparagus and a rich pressed duck leg meat sauce**: A sophisticated dish born from the inspiration of the melt-in-the-mouth Lucknowi kebab, harmoniously integrated with French gastronomic techniques. * **Scallop tartare**: A perfect, fresh small-bite starter, representing an elegant evolution of a classic dish developed in 2015. * **House bread course (milk bread, pain poolish, and pavbhaji brioche with pav bhaji)**: A vibrant celebration of both Indian and French cuisines, encouraging interactive dining. * **Vegan Cauliflower dish**: A testament to thoughtful, plant-based cooking, built with layers of intricate flavors to showcase its versatility. * **Sweet spaghetti alla vongole**: A playfully deceptive dessert featuring sweet spaghetti, passion fruit cream, and chocolate mousse shaped like shells, challenging traditional expectations of savory dishes.

Career

• Chef Patron & Managing Director at The Cedar Tree at Farlam Hall Hotel and Restaurant, Brampton, England, United Kingdom
• Executive Chef & F&B Manager at Gilpin Hotel & Lake House, Windermere, Cumbria, England, United Kingdom
• Head Chef at Lucknam Park Hotel & Spa, Wiltshire, England, United Kingdom
• Student (Culinary Arts and Management) at Institut Paul Bocuse, Écully, Auvergne-Rhône-Alpes, France
• Student (Diploma in Hotel Management and Catering Technology) at Baharti Vidyapeeth institute of Hotel Management and Catering Technology, Pune, Maharashtra, India

Mentored by Hywel Jones, Roux family.