From Grit to Gourmet: Chef Eliyaz's Extraordinary Journey!

Honestly, Chef Eliyaz never intended to become a chef. Coming from a strong army background with a father who is a retired Colonel, he grew up as an adaptable "army kid" across India—from Rajasthan to Arunachal. Initially a science student aiming for marine engineering or medicine, he took a bold turn that led him to IHM Meerut and the start of a 16-year culinary odyssey.

A Life of Discipline and Passion

FOUR: LET’S START BY TELLING US ABOUT YOUR CHILDHOOD AND WHAT INSPIRED YOU TO BECOME A CHEF.
Chef Eliyaz: Honestly, I never intended to become a chef. I come from a family with a strong army background. My father is a retired Colonel. I was born in Kolkata and grew up across India: Rajasthan, Arunachal, Nashik, Jammu, Jhansi, you name it. All that travel made me adaptable, which I believe helps me a lot today. Initially, I was a science student and wanted to become a marine engineer. My father wanted me to study medicine through the Armed Forces Medical College (AFMC). I even cleared the exam but didn’t attend counselling. I just knew that wasn’t my path.

FOUR: THAT’S A BOLD CHOICE, ESPECIALLY FROM A DISCIPLINED ARMY HOUSEHOLD!
Chef Eliyaz: It was. But my eldest brother, an IIT graduate, suggested becoming a chef. We randomly walked into an internet café, searched for culinary schools, and found out admissions were open. That’s how I joined IHM Meerut and began my culinary journey.

FOUR: FASCINATING! WERE YOU ALWAYS INTERESTED IN COOKING?
Chef Eliyaz:Yes. Even as a child, I used to help my mother in the kitchen. Despite being in the army, my father loved to cook when he was home. My elder brother and I often experimented with halwa, biryani, and even Maggi on electric cookers!

FOUR: HOW DID YOU FIND YOUR CALLING WITHIN
Chef Eliyaz: I initially thought I’d go into front office management. I even dressed the part. But it was during my internship that I was placed in the kitchen. I was initially intimidated, but then I discovered a walk-in freezer filled with gulab jamun, rasmalai, and other desserts. I was fascinated! While interning, I even accidentally drank a litre of cream and fell sick. But that experience sealed it for me. I decided if I’m going to be in this industry, I’ll be all in. No looking back.

FOUR: YOU WERE A NATIONAL-LEVEL BASKETBALL PLAYER, TOO?
Chef Eliyaz:Yes! I played basketball at the national level twice. And thanks to moving around so much as an army kid, I also speak 7 to 8 languages, even some Italian. That helped me a lot, especially in multicultural kitchens.

FOUR: YOU SOUND DEEPLY PASSIONATE ABOUT YOUR CRAFT.
Chef Eliyaz: I’ve been told to “leave emotions out of the kitchen.” But I disagree. I’m human. I bring my emotions to the plate. That’s what makes food real. At Leela Bhartiya City, I was an executive sous chef and had not cooked handson in 1.5 years due to pre-opening duties. One day, I got to prep and plate a 7-course meal for the owners. I came back home and cried. Cooking is emotional for me.

FOUR: AND IT’S BEEN 16 AND HALF YEARS IN THE KITCHEN?
Chef Eliyaz:Yes. I’ve seen a lot—burnout, doubt, but also immense joy. My journey has taken me from unpaid stints in Bengaluru to prestigious kitchens in Delhi like The Oberoi. I’ve worked under amazing mentors, including Chef Ramandeep Kukreja. There were tough times, working 17 to 18-hour shifts just to cover meals, walking miles in ₹300 shoes, but those challenges shaped me.

"I prefer progressive Indian cuisine. Retain the core, elevate the experience. Like Rogan Josh with lamb shoulder, plated like a fine French dish but rooted in Indian flavour."

FOUR: YOU HAVE SUCH RESILIENCE. AND WHAT A RICH JOURNEY IT’S BEEN. I’VE HEARD YOU LIKE TO INCORPORATE STORYTELLING INTO YOUR COOKING. PLEASE TELL US MORE ABOUT THAT.
Chef Eliyaz: Absolutely. I draw inspiration from my surroundings, bike rides, and childhood memories. For instance, once, I saw a family of swans by Ulsoor Lake in a misty morning. That inspired a Swan Lake-themed dining experience with elements of trees, sand, and water on the table. Another time, I stumbled upon roadside stall selling quail fried rice. That sparked a dish idea I later served at a fine dining event at Conrad Bengaluru.

THE RECIPE: REIMAGINED BEET PORIYAL

A modern tribute to a South Indian classic, reinterpreted with artistry.

Ingredients

• Custard & Puree: 1 medium beetroot, 1 purple potato, 25ml milk, 1 egg, salt & pepper.
• Tartlet Shell: 1 spring roll sheet, 15ml melted butter.
• Garnish: 1 disc of fresh or tender coconut.

Method

01. PREPARATION

Boil beetroot until tender. Blend into a smooth puree. Season and reserve half. Mix the other half with milk and egg.

02. THE CUSTARD

Steam the beet-milk-egg mixture in a small ramekin until set, achieving a silken chawanmushi texture.

03. THE CRUNCH

Layer spring roll discs with butter. Press into molds and bake at 170°C for 8 minutes until golden.

04. FINISHING

Fill the shell with beet puree. Top with blanched purple potato floral shapes and coconut. Serve alongside the custard.

FOUR: AND YOU’RE QUITE PARTICULAR ABOUT INGREDIENTS, AREN’T YOU?
Chef Eliyaz: Very. My focus is on clean, ingredient-focused, non-complex food. I once ordered some special kinds of tomatoes from France that cost ₹43,000. I was shocked. Then I found Archana, from Pune who grows the same beautiful gourmet tomatoes. I introduced her to my chef friends. She now supplies to major hotels. I also source unique handcrafted chocolates from a friend’s family in Kerala. It’s about nurturing relationships and trusting local produce.

FOUR: WHAT DO YOU THINK ABOUT THE FUSION FOOD TREND?
Chef Eliyaz: I’m not a fan. Indian cuisine is progressive already and doesn’t need fusion to progress. Authenticity is very important. Fusion without meaning is just gimmicky, anyway. Chocolate Maggi? Gulab jamun cake? That’s not my style. That’s not sustainable. I prefer progressive Indian cuisine where you retain the core and elevate the experience. Like Rogan Josh with lamb shoulder, plated like a fine French dish but rooted in Indian flavour. My menu philosophy for my clients is “Curated by you, cooked by us.”

FOUR: WHAT CULINARY TRENDS EXCITE YOU TODAY?
Chef Eliyaz: I’m excited about the return to millets, moringa, and ingredient-based cuisine. But we also have to filter out the fads. Not everything that trends online is sustainable.

FOUR: YOU MENTIONED SOMETHING ABOUT SMART LUNCHBOXES.
Chef Eliyaz: Yes! People overeat at work and feel drowsy. I want to create compact, energy-boosting lunchboxes—no heavy carbs, just smart, curated meals. I’m planning a Shark Tank-style pitch to my GM. My goal is to create menus that energise and nourish, not overwhelm.

FOUR: WHAT’S YOUR COMFORT FOOD?
Chef Eliyaz: Rarely, maybe two or three times a month. And only for dishes my wife loves. But when I do, it’s planned and heartfelt.

FOUR: HOW DO YOU KEEP YOUR TEAM INSPIRED?
Chef Eliyaz: I lead by example. I’ve done every job from unpaid work to executive roles. I tell my team: if I could do it, so can you. I share stories of my struggles and how I cleaned an entire kitchen overnight just to earn a chance to learn from a Michelin-level chef. It’s not about being the Executive Chef at Conrad Bengaluru. It’s about staying humble, hungry, and grounded.

FOUR: DO YOU HAVE ANY KITCHEN RITUALS?
Chef Eliyaz: My day starts with a mental checklist. I message myself on WhatsApp with the goals for the day. Once I reach the hotel, I take a complete round of the property. It helps me align with my team, my space, and the energy for the day. I also try to remember everyone on my team and take care of their needs. It’s so important to stay grounded and remember where I began.

FOUR: ANY FINAL WORD ON WHAT DRIVES YOU?
Chef Eliyaz: Structure. I planned to be a sous chef by 28. I hit that. Then an executive sous by 32. Done. My next goal is to open my restaurant by 2028 or 2029. The vision is clear, and the fire is real.