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Chef Vikram Garg’s culinary philosophy is rooted in two essential island concepts—sustainability and terroir—and depends upon the interchange of ideas and techniques. Born and raised in the Andaman and Nicobar Islands territory of India, Garg grew up surrounded by locally sourced food. As his culinary career took him to other island environments—three years in the British Virgin Islands and eight years in Hawaii—Garg developed a sense of responsibility to cook sustainably and bring local ingredients to the forefront of fine dining.
Classically trained in French, Mediterranean and Southeast Asian cuisine, Chef Garg is a graduate of the Oberoi School of Hotel Management (New Delhi, India) and holds a post-graduate degree from the Oberoi Center for Learning and Development. Garg’s most recent position was as the executive chef for the Halekulani hotel (Honolulu, Hawaii), where he oversaw the luxury resort’s Forbes Five Star, AAA Five Diamond Neo Classic French restaurant, La Mer, and Forbes Four Star & AAA Four Diamond contemporary seafood restaurant, Orchids, as well as the entirety of the hotel’s food and beverage programs. Prior to his time at the Halekulani, Garg was the executive chef and operating partner of IndeBleu (Washington, D.C.), deemed “one of the 80 hottest new restaurants in the world” by Conde Nast Traveler. He has worked at leading luxury and five-star resorts around the world, including the Metropolitan Palace Hotel (Dubai, United Arab Emirates), Little Dix Bay Hotel (Spanish Town, British Virgin Islands) and the Leela Palace Kempinski Hotel (Bangalore, India), Oberoi Hotel (Delhi & Mumbai, India)