Upclose with Chef Saurabh Sachdeva: Iron Chef Thailand’s Champion
In Phuket’s dynamic dining scene, few chefs make as much of an impression as Chef Saurabh Sachdeva of Tambu. Renowned for his fresh take on Indian charcoal cuisine, Chef Saurabh earned a place among Thailand’s culinary elite after winning Iron Chef Thailand in 2018. His approach to cooking reflects his deep respect for ingredients and commitment to sustainability, blending tradition and innovation with finesse. In this exclusive interview, he shares the experiences, philosophy, and defining moments that have shaped his career and continue to inspire his work at Tambu.
S&P: Can you share a defining moment in your career that shaped your cooking philosophy?
Chef Saurabh: “A defining moment in my cooking career have been when I have won the Iron Chef Thailand battle in 2018, I have realized the power of using fresh, seasonal ingredients to create dishes that are both simple and deeply flavorful. This shift helped me to embrace the philosophy that great cooking doesn’t need to be complex—it’s about honoring the ingredients and letting them shine.”
S&P: How do you balance tradition and innovation in your cooking?
Chef Saurabh: “By keeping an open mind and respecting the traditions while bringing in new techniques, ingredients, and presentations, we can create dishes that are both innovative and deeply rooted in tradition. This can be achieved by the following ways:
- Respect the fundamentals: Start by learning the techniques, flavors, and ingredients that define traditional dishes.
- Preserve key elements: Even when innovating, keep the essential elements of the dish—whether it’s a particular spice, texture, or cooking method.
- Play with textures and presentations: You can add a modern touch by changing how things are presented or combining textures in new ways.
- Techniques: Incorporate modern techniques like sous-vide, smoking, or even air frying into traditional dishes.”
S&P: What are your thoughts on the growing emphasis on sustainability in the culinary world? How do you incorporate sustainable practices in your kitchen?
Chef Saurabh: “Sustainability in the culinary world is crucial, as it helps reduce food waste, supports local communities, and minimizes the environmental impact. In my kitchen, I would focus on sourcing seasonal, local ingredients, reducing food waste by repurposing leftovers, and using eco-friendly packaging. In our kitchen we use Local seabass, Tiger prawns and Phuket lobster that is chargrilled to perfection along with many other local produces. Sustainable practices create not just better food but a better future for the industry and the planet.”
S&P: How do you handle high-pressure situations in the kitchen, especially during peak service times?
Chef Saurabh: “In high-pressure situations, especially during peak service times, staying calm and organized is key. I prioritize clear communication with my team, break down tasks to keep things manageable, and focus on maintaining a steady pace rather than rushing. At the end of the day, it’s about keeping a cool head and trusting the process—chaos is part of the job, but how you handle it makes all the difference.”
S&P: What advice would you give to aspiring chefs entering the culinary world?
Chef Saurabh: “My advice to aspiring chefs would be: Stay curious, be humble, and never stop learning. The culinary world is constantly evolving, and it’s important to embrace both the technical skills and the creativity that come with it. Don’t be afraid of hard work and long hours—this is a craft that requires patience and dedication. And above all, cook with passion and authenticity, because that’s what truly makes a dish memorable.”
S&P: What’s your guilty pleasure or comfort food that might surprise people?
Chef Saurabh: “It would probably be “Bombay Vada Pao” something simple but indulgent, like buttery bread perfectly encased with potato masala with a generous layer of garlic chutney. It’s so comforting, yet unexpected in its simplicity—just pure, nostalgic comfort in every bite.”
S&P: If you could cook for anyone, living or dead, who would it be, and what would you prepare?
Chef Saurabh: “If I could cook for anyone, it would be for my grandmother—who passed before I had the chance to learn from her. I’d prepare a meal that brings back memories of her kitchen: a slow-cooked “Sarson ka Saag with Makki ki Roti “and homemade butter, followed by a warm “Gajjar ka halwa “. It would be a comforting, homey meal to honor the love and care she put into every dish.”
Conclusion
Chef Saurabh Sachdeva’s journey reflects the dedication and passion needed to thrive in the culinary world. From his Iron Chef triumph to his creative leadership at Tambu, he has consistently championed a respect for tradition, innovation, and sustainability. His dishes, whether the Phuket charcoal-grilled lobster or the nostalgic Bombay Vada Pao, showcase his commitment to creating memorable dining experiences. As he honors his heritage with every dish, Chef Saurabh continues to shape Phuket’s dining landscape, making each meal an unforgettable experience for those who share his passion for exceptional food.
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Hello.
Good cheer to all on this beautiful day!!!!!
Good luck 🙂