By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights. He made his name at the Michelin-starred Tamarind, and now has his own restaurant Kahani in Chelsea
Growing up in Tamil Nadu, India’s southernmost state, meant Peter Joseph was brought up on flavour full dishes But it was the importance of food in the home and the passion he saw when his parents cooked that really inspired him. ‘I loved watching my mum put dishes together – the way she used lots of fun colourful ingredients and spices was always something that intrigued me,’ he tells us.
The rising popularity of Indian cuisine in Britain was also something that excited Peter with his 14 years of UK experience in food industry. Recently he has sucessfully done his new project ‘Kahani Restaurant in Chealsea, Contemporary Indian Restaurant. In some underlying way I suppose I wanted to be able to do the same; reading cookery and recipe books was a bit of a secret pastime for me and I loved finding new and exciting dishes to chat to my mum about. Food just started to become a bigger and bigger part of my life as I grew up.’
Tamarind was the first Michelin star restaurant that I’d experienced,’ I have joined as sous chef and then 2011 he became Head Chef to led the Michelin starred Tamarind. Achieved and maintained Michelin star for more than a decade.
Chef Peter also recruits and train chefs in high level. His experience in setting up kitchen, menu engineering, involvement in kitchen designs are proven records.
He contucts food festivals all over Europe, Middle East and India.
He catered for Lord’s cricket hospitality VIP boxes.
Peter has all the passion for success of fine dining restaurant Industry’s.