Raj Gupta

Background
Born in Delhi, India, where he grew up in a large family.  The meals reflected his traditional upbringing.  "We were vegetarian; we didn't even eat eggs, much less meat or chicken."

Trained
Hotel Management Diploma holder from Pusa Institute in Delhi, India and also Food and Beverage Management from Cornell University, Ithaca, New York.  Raj received his formal culinary training at Bahrain Sheraton Hotel, Middle east under some of the world's renowned international Chefs.

Worked
Canada is the 11th country Raj has worked in, his 4th in eleven years as Executive Chef.  He usually stayed no longer than two years in each location, and has worked from the Middle East to Australia, China, Asia, New Zealand, The South Pacific and now in Canada.  With such diverse experience, no wonder Chef Raj sees his role much like that of a symphony conductor.  "It's my job to blend all the components in harmony.  I see tradition as a base to start, and the flavors of the world add the high notes and low tone!"

How he got into cooking
"It was actually my second choice, but once I began, it became a passion."

First thing he ever cooked
"It was during my training, as I never cooked when I was growing up. We had to make sponge cake - I had never even eaten an egg before, much less knew how to crack it properly!"

Favorite Place to eat
"At home with my family."

Recipe Tip
"When you are mixing the meat and other ingredients for a pate or tureen, chill the blender bowl before you start, and make sure the temperature of the mixture stays low, no higher than room temperature. This will keep it from cracking when you bake it."

What he'd be if he weren't a chef
"I would love to have been in the military."

Favorite Kitchen Tool
"The Combi Oven where convection and steam heat are used to cook. The moist heat is especially good for things like salmon and beef, keeping them from drying out while cooking."

Menu Bomb
"In other countries, it is common practice to serve things such as smoked salmon with a tangy condiment like horseradish. When I put the horseradish on the buffet here, they kept asking, "Where's the beef?!". I still put it out on buffets; you should try it, it's great!"

Recipes
Digby Scallop with Blacken Spice, Smoked Bacon
Smoked Tandoori Atlantic Salmon Martini

Ask Chef Gupta about his culinary philosophy and he will answer with passion "I believe 100 percent in culinary harmony by combining food and wine; the interplay of those two is an integral part of any dining experience. If there is a food there is a wine to go with it." He compares his job to that of a symphony conductor "I see tradition as a base to start and the flavors of the world add the high notes and the low tone." His philosophy of combining food and wine is at the core of Halifax’s 72 seat Bacchus Restaurant, which opened at Casino Nova Scotia in November 2000. Bacchus serves "innovative, contemporary, global" cuisine, combining influences from the many countries where Chef Gupta has worked. Each appetizer, entrée and dessert on the menu is paired with a wine recommendation.

As Director of Culinary Operations Raj oversees the entire culinary operation of the Sheraton Halifax Hotel and Casino Nova Scotia, which entails a 210 seat 44 North Restaurant at Harbourside, a 120 seat Fife and Drum Pub and Eatery, Room Service, Banquet Facilities in both properties (catering up to 2500 people), and a 150 seat 24 hour Galley Buffet Restaurant. He is currently focusing his energy towards Bacchus which he considers a chef’s dream come true.

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