Manish Khot, the Head Chef at Hero Experiences Group, is a culinary innovator with a passion for crafting unique dining experiences that cater to diverse markets. With an impressive career journey marked by creativity and dedication, Manish has mastered the art of menu design, seamlessly blending local flavors with global culinary trends.
His approach emphasizes not only exceptional taste but also a deep understanding of the evolving preferences of adventure travelers. In this Q&A session with Destination KSA, Manish discusses his career path, the inspiration behind his menu designs, emerging food trends, the challenges he faces, and his vision for the future of culinary experiences at Hero Experiences Group.
Chef Manish Khot x Destination KSA
Can you share your journey in the culinary world that led you to work at prestigious establishments like Burj Al Arab and TAJ?
My culinary journey began with a passion for learning and experimenting with different cuisines. After completing my culinary apprenticeship at Taj President in Mumbai, I moved to Dubai in 2003 and joined the prestigious Burj Al Arab, where I worked for five years, refining my skills in Mediterranean cuisine. Over the past 21 years, I’ve gained experience in various renowned establishments, including Jumeirah Zabeel Saray, Marriott Hotels, and Meraas F&B concepts. Each of these experiences has helped shape my approach to creating dishes that combine luxury with authenticity. Currently, as the Executive Chef at Hero Experiences Group, I’m able to merge my knowledge of traditional and modern culinary techniques to deliver exceptional experiences in unique settings like the desert.
What are the key factors you consider when designing menus that align with current market trends?
When designing menus, I focus on three key factors: seasonality, guest preferences, and sustainability. I aim to create dishes that feature locally sourced, fresh ingredients while ensuring the menu remains dynamic to reflect market trends. Incorporating dietary needs and the growing demand for healthier, nutrient-rich dishes is also a priority. My work with Hero Experiences Group allows me to design menus that align with sustainable luxury, an ethos I’m passionate about. For instance, the Platinum Collection menus, including Middle Eastern, Mediterranean, and Vegan, showcase the fusion of cultures while emphasizing sustainability.
How do you go about building relationships with top suppliers to ensure you have access to premium quality ingredients?
Building relationships with suppliers is key to ensuring that we receive the highest quality ingredients. I establish strong, trust-based partnerships with suppliers by maintaining open communication and regularly visiting farms and markets. This allows me to stay informed about the sourcing process and ensure that sustainability and quality are always upheld. By collaborating with suppliers who share our commitment to sustainability, we are able to offer guests the finest, freshest ingredients in every dish.
With a growing interest in healthy eating, how do you incorporate healthy food concepts into your menus while maintaining flavor and appeal?
Healthy eating is more than a trend—it’s a necessity for many of our guests. I ensure that our menus feature a balance of flavour, texture, and nutrition. By using fresh, seasonal produce and lean proteins, and employing techniques like grilling and steaming, I’m able to create dishes that are not only delicious but also nutritious.
What is your approach to meal planning, especially in a high-demand environment like a five-star hotel?
Meal planning in a high-demand environment requires precision, consistency, and flexibility. I begin by analyzing guest preferences, ingredient availability, and the occasion or theme of the service. Portion control and efficient resource management are essential to ensuring that every guest receives the same high-quality experience. At Hero Experiences Group, we cater to guests who expect not only luxury but also thoughtful, well-planned meals that reflect the unique nature of their adventure.
Can you describe your experience in catering production and how you ensure consistency and quality across large-scale events?
Catering for large-scale events presents unique challenges, but the key is meticulous planning. I ensure consistency by standardizing recipes and dividing responsibilities among the team to maintain seamless coordination. Every event, whether intimate or grand, requires attention to detail and rigorous quality checks at every stage. This approach ensures that even in high-volume settings, the quality of food remains uncompromised, delivering a premium dining experience every time. However, right now I am enjoying the exclusivity and limited capacity events that Hero Experiences Group offer to ensure a seamless, bespoke adventure for all our guests.
How do you maintain brand standards in a high-pressure kitchen environment, and why is this important to you?
Maintaining brand standards in a high-pressure kitchen is vital to ensuring that we deliver a consistent guest experience. At Hero Experiences Group, it’s important that every member of the kitchen team understands the expectations for quality, presentation, and service. I prioritize clear communication and regular training to keep everyone aligned with our objectives. Upholding these standards is essential as it reflects the identity of the brand and the quality we’re known for.
What strategies have you implemented in your previous roles to drive profitability without compromising on quality?
To drive profitability without compromising on quality, I focus on efficient use of resources. This includes sourcing seasonal and local ingredients, optimizing portion sizes, and reducing waste. Additionally, creating versatile dishes that use overlapping ingredients helps manage costs without limiting variety or flavor. Strategic pricing and offering unique dining experiences also allow us to maintain profitability while ensuring that guests receive the best quality in every meal.
How do you stay informed about emerging food trends, and how quickly can you adapt your menus to incorporate them?
I stay informed about food trends through continuous learning, attending industry events, and researching global culinary developments. I also listen to guest feedback, which helps us stay relevant and adapt quickly. When I identify a trend that aligns with our brand’s vision, I integrate it into the menu while maintaining the balance between innovation and tradition. This adaptability ensures that Hero Experiences Group remains at the forefront of the culinary experience. Our recent collaboration with Michelin-starred Chef Claudio Filippone, where we created a breakfast menu inspired by the elements, is a perfect example of how we blend innovation with tradition.
As a chef with extensive experience, how do you inspire and lead your kitchen team to uphold high standards and creativity?
Leadership in the kitchen is about creating a collaborative environment where everyone feels motivated to contribute. I lead by example, maintaining high standards of discipline, creativity, and quality. Mentoring my team is a priority, as I believe that empowering them to express their creativity while adhering to our brand standards is the key to success. This approach has allowed me to foster a strong, cohesive team that excels in delivering outstanding culinary experiences.
How do you utilize customer feedback to improve your menu offerings and overall dining experience?
Customer feedback is one of the most valuable tools for enhancing our offerings. At Hero Experiences Group, we take guest input seriously and make adjustments based on their preferences. I actively listen to guest feedback, whether it’s through direct comments, online reviews, or interactions during service. This helps me identify what resonates with our guests and where improvements can be made. Based on this input, I adjust the menu, refine dishes, or introduce new elements that cater to the evolving tastes and preferences of our diners. Feedback has also helped us introduce innovative concepts like the Platinum Heritage menus, where tradition and creativity come together to offer unique culinary experiences.
What are your future goals as a chef, and how do you see your role evolving in the culinary industry?
Looking ahead, my goal is to continue pushing the boundaries of culinary innovation while maintaining a strong focus on sustainability and health-conscious dining. I see my role evolving into that of a mentor, guiding the next generation of chefs to embrace both creativity and responsibility. I’m also excited about future collaborations and exploring new culinary experiences that blend tradition with modern techniques, ensuring that my work continues to evolve with the changing landscape of the culinary industry.
