Hrishikesh Desai

A brilliant and ambitious globetrotter

Hrishikesh never wanted to be a chef, in fact, he studied hotel management in India and trained to work in service, after which he was awarded a scholarship to the Paul Bocuse Institute in Lyon, France. His life changed when he saw that you could caramelize the sugar in a crème brûlée with a blowtorch, a moment that inspired Hrishikesh to join the culinary arts course at the Paul Bocuse Institute, which allowed him to gain experience in a MICHELIN starred restaurant.

I think it is an honor to be invited to be an ambassador for a company as reputable as LAFONT. I love the feel and look of the jackets, they are very simple but have a class all their own. It’s like cooking, complex food can look great but just taste great, simple food can look just right and taste great. The LAFONT jacket is the best of both: style and comfort. In addition, there are many renowned chefs in the UK who could have become LAFONT ambassadors, I am honored to be one of them!

The story of Hrishikesh Desai

Hrishikesh’s inspiration comes from his childhood memories of visiting different parts of India. Each state he visited in India had its own styles of cooking and today, every time he creates a new dish, he uses these childhood memories to bring the best to his customers. Hrishikesh’s signature cooking style is to add a subtle Indian touch to traditional English dishes.

Hrishikesh Desai