UMI by Vikram Garg
UMI by Vikram Garg
Vikram Garg is in the news, always.
After more than a decade of working with renowned chefs across numerous countries, Vikram recognized that his culinary voice and vision was distinctive. “I saw how to merge techniques, trends and tastes that represented a global palate. To this day, I consider my mark on the culinary industry as global gastronomy.”
A homecoming of sorts, the opening of Chef Garg’s flagship restaurant, UMI by Vikram Garg, marks 15-years of his culinary fortitude in Hawaii, offering a tribute to the ultimate life-source of the ‘Ocean Mother,’ and as he calls it, a dedication “to my mother.”
The stunning 3,000-sq ft restaurant also features interactive, custom-designed, ocean-inspired installations by guest resident artist, Taiji Terasaki as a continuum of Halepuna Waikiki’s experiential ‘Public Art’ Program. Chef Vikram has boldly transformed esteemed restaurants around the world, reimagining the standards of Michelin-Star culinary experiences for more than three decades. UMI By Vikram Garg marks Vikram’s lauded return to Hotels & Resorts of Halekulani in 2023
His coveted Four-and-Five-Star gastronomic ingenuity - acclaimed at The James Beard House, L’Épuisette, Marseille, Food Cellar Matarkjallarinn, and Tabla, (just to name a few), celebrate his global cuisine and connoisseur acumen, elevating the hospitality industry with savoury, sensorial success.
Vikram has fond memories of where it all began, his alma mater, the Institute of Hotel Management, Chennai in India. “The Institute’s reputation precedes itself, and with an interest in Hospitality Management, I enrolled at IHM Chennai in 1987 and graduated in 1990.” he recalls.
Vikram reminisces, “An aha moment was when I discovered that cooking is an even combination of art and science, which stimulated both sides of my brain. That discovery at IHM Chennai, along with my love of food, led to my decision to pursue a culinary career.”
“There are way too many memories to recall, but there is one in particular that I have shared with my kids: Some classmates and I were caught picking coconuts from the college campus trees.
We were called to the principal's office and as a punishment, we were told we had to drink all the coconut water from the coconuts that we had plucked. Half the college watched as we shaved the coconut and consumed it. (By the way, our warden was not happy about the punishment as he wanted us to be suspended!)”
“I must thank all of my professors for their dedicated teaching and guidance. I have achieved my goals in-part because of those fundamental, early years of training. I still refer to my recipes and manuals from college and have carried them with me around the globe, in particular the ATK recipe book.” adds Vikram.
Vikram recalls the moments of joy during the 30-year reunion in Kodaikanal and being able to meet quite a few of his classmates in February of 2000. “We had a great time and were immediately transported back to memories of our college days.”
Chef Vikram Garg is a graduate of the Oberoi School of Hotel Management in Hotel Administration. He led as the Executive Chef of Hotels & Resorts of Halekulani, where he oversaw the luxury resort’s Forbes Four-and-Five-Star, AAA Four-and-Five Diamond restaurants, La Mer and Orchids, as well as the entirety of the hotel’s F&B programs. Prior, Chef Garg was the Executive Chef and operating partner of IndeBleu, deemed ‘one of the hottest new restaurants in the world’ by Condé Nast Traveler. His culinary vision has led at the Metropolitan Palace Hotel, Little Dix Bay Hotel and The Leela Palace Kempinski Hotel and Oberoi Hotel.
What prompted him to set up something like UMI by Vikram Garg? “UMI means ‘Ocean’ in Japanese, and ‘Mother’ in many cultures. In the native Hawaiian language it means #10, which reflects my standards of excellence. UMI by Vikram Garg offers expansive menus featuring superior seasonal ingredients, refined traditions, progressive techniques, vibrant cultural infusion, masterful execution, le chariot tableside services, and Vikram’s signature bespoke Chef’s Table. He opened this bold ‘ocean harvest’ concept on Mother’s Day, May 14th, 2023, as a tribute to the ocean mother, UMI. Chef Vikram insists that nothing aligns more powerfully with his philosophy than the meaning of UMI, and that is why he chose the name and its unlimiting, expansive symbolism.
 |
| UMI by Vikram Garg |
“I take great pleasure in boldly defying culinary limitations. UMI, like the ocean, represents my culinary philosophy and commitment to nurture my guests, connect cultures, sustain agricultural origins, and exceed expectations,” says Chef Vikram.
But it’s in the kitchen where Garg brings his signature passion and personality to each plate. Connecting the origins of his childhood with the influence of his seven-continental global kitchens, inspired by the very best of local agriculture, and satisfied by the connoisseur delight of his loyal patrons. Vikram delivers an award-winning, masterful culinary experience, every time.
He believes in the essential pairing of community and cuisine and commits his passion to sustainable philanthropic giving. He currently serves on the board for The Hawaii Food & Wine Festival and The Hawaii Culinary Education Foundation.
This Indian born, French trained, Japanese inspired, Hawaiian celebrated Chef has a word of advice to those who are looking to make a career in the world of culinary. “Aside from true talent, you have to have passion and patience to succeed in the culinary world. One must master the fundamentals before understanding the journey of identifying your own voice as a chef. Mastery in the kitchen is achieved by a continual commitment to knowledge and excellence.”
For someone whose cuisine transports guests to the epicurean epicenter of the world, while simultaneously reconnecting them back to core culinary memories, Vikram honourably deserves all the laurels. We are proud that one of our Madcats made it big, really BIG in life.
Awards and Honors:
Board of Directors, Hawaii Food & Wine Festival; since 2011
Advisory Board Member, Hawaii Culinary Education Foundation; since 2009
Charge De Missions, Les Amis D’Escoffier Society of Hawaii; since 2009
Conseiller Culinaire Provincial, Chaîne des Rôtisseurs, Hawaii/Pacific; 2017
Vice Conseiller Gastronomique, Chaîne des Rôtisseurs, Bailliage de Honolulu; since 2010
2012 Chef Vikram Garg garnered the First Forbes Five Star rating for La Mer during his term as Executive Chef for Halekulani from October 2008-2016.
2012 Chef Vikram Garg garnered the First Forbes Four Star rating for Orchids during his term as Executive Chef for Halekulani from October 2008-2016.
Chef Vikram Garg maintained the AAA Four Diamond for La Mer and Orchids at Halekulani during his term as Executive Chef for Halekulani from October 2008-2016.
Second Place, Tokachi Beans Competition, Hawaii; 2015
Gold Medal, Main Course, International Icelandic Food Festival Competition, Reykjavik, Iceland; 2007
Bronze Medal, Live Cooking Mystery Basket Competition, Salon Culinaire, Dubai, United Arab Emirates; 1999
Silver Medal, Cold Platter Category, All-India Oberoi Culinary Contest, New Delhi, India; 1997
Gold Medal, Cold Platter Category, All-India Oberoi Culinary Contest, New Delhi, India; 1996
Bronze Medal, Cold Platter Category, National Culinary Arts Exhibition and Contest, New Delhi, India; 1990
Chef, Come from Away, Broadway musical about the events on 9/11 in Gander, Newfoundland, Canada. (Community volunteer while stranded in Gander for five days after 9/11.)
Co-author, Asian Menu Planner, Roli Books Pvt. Ltd., 1997
Guest chef appearance, Good Morning, America, Fritz Kitchen, Fox5, Telemundo, USA
Featured chef, healthy cooking show, Dubai Television, 1999. (12 episodes)
- Vikram Garg, Class of 1990
Comments
Post a Comment