Srinivas Velpuri

Born:

Hyderabad, India.

History:

Completed Bachelor’s Degree in Hotel Management and Culinary Arts from Hyderabad. Received a campus placement in Dubai with 5-star Jumeirah Beach Hotel; starting my career as a Commis-3 in International Breakfast and Asian Cuisine. 

Worked in different hotels for 7 years in the Middle East with different roles; my last role was Sous Chef (in charge of the Banquet kitchen) in Fairmont Hotel The Palm Jumeirah.

Then moved to Sydney and joined Indu Dining as a Sous Chef (Modern Indian Cuisine); before moving to Masala Theory (Neo Indian Food) as a Head Chef.

Joined Dosa Hut Dural as Head Chef (Modern Indian Cuisine) where my goal is to create a very modern Indian Cuisine like Indian Accent London, Gaggan Thailand, Chef Atul Kocchar and Vineet Bhatia. I take them as my Indian cuisine role models.

Have you always wanted to be a Chef?

Even from my teenage years, I have always been excited to see how the dish comes out. That’s how I started to learn to cook and I have turned that excitement into a professional career.

How would you define your style?

Modern, healthy, uniquely flavoured cooking.

What is your feature flavour these days?

Indian spices.

Your greatest culinary influence:

Gaggan, Indian Accent London, Atul Kochhar and Vinnet Bhatia.

What do you love about this business?

Challenges, meeting new people and understanding their requirements.

An ingredient you can’t live without?

Micro-cress and coriander.

Most ‘eyebrow-raising’ menu item?

Try chicken tikka at Dosa Hut Dural, gulab jamun tart with raspberry coulis and blueberry cheesecake ice cream.

Signature dish:  

 Fish wrapped in banana leaves.