The Humble Beginning: From Nashik’s Heart to the Culinary World

In the dynamic world of culinary art, where flavor meets passion and precision defines excellence, Chef Ganesh Shankar Teknar stands as a symbol of unwavering commitment and quiet brilliance. From the heart of Nashik to the refined kitchens of Mumbai, his story reflects the spirit of a chef who grew through perseverance, curiosity, and a deep love for cooking.

Born on 4th August 1997, Ganesh’s path was not carved by privilege or glamour but by sheer dedication and the will to master his craft. His evolution from a village boy in Vadner Bhairao to a Demi Chef de Partie (DCDP) at Ira by Orchid Hotel, Mumbai, showcases the essence of Indian culinary determination — patient, disciplined, and passionate.

Roots of Simplicity and Inspiration

Growing up in Khandalwadi, Vadner Bhairao, Ganesh was surrounded by the warmth of community life and the comforting aromas of home-cooked meals. His early memories are filled with scenes of his mother preparing food with care and precision — grinding spices by hand, balancing flavors instinctively, and cooking with emotion rather than measurement.

Food, for Ganesh, was never just about taste; it was about connection. Each meal represented gratitude, discipline, and love — values that would later become the foundation of his professional philosophy.
As he watched local festivities filled with traditional flavors and laughter, a thought slowly grew in his mind: “One day, I’ll cook dishes that make people feel the same happiness I felt at home.”

Building the Foundation Through Education and Discipline

Ganesh’s educational journey was modest yet disciplined. He completed his SSC and HSC from the Maharashtra State Board, scoring 57.59% and 59.58% respectively. These formative years taught him the importance of structure, hard work, and persistence.

While others dreamed of different careers, Ganesh’s mind was set on hospitality. He developed basic computer knowledge, understanding early that a modern chef must balance creativity with organization — a skill that would help him later in managing kitchen records, costing sheets, and digital inventories.

Learning the Language of the Kitchen

Ganesh began his culinary training at Three Leaves, Trimbakeshwar, where he completed his industrial training in F&B Production between November 2017 and November 2018.
Here, he discovered the rhythm of a professional kitchen — a world where timing, coordination, and discipline mattered more than words.

He learned the essence of:

• Mise en place – the discipline of preparation
• Knife mastery – precision and control in every cut
• Temperature and safety awareness – the science of food
• Teamwork and hierarchy – respecting the kitchen brigade system

Each day taught him humility. He learned that every dish begins long before the flame is lit — it starts with preparation, planning, and respect for ingredients.

The First Step into Professional Kitchens

Ganesh’s professional journey began at Tropical Resort, Igatpuri, as a Commis III (Continental).
This was his first taste of real responsibility — where the food left his hands and reached the plates of paying guests. He was responsible for salads, sauces, and cold kitchen setups, and gradually began handling mise en place independently.

He also became familiar with HACCP — understanding how hygiene and temperature control safeguard both food and reputation. It was here that he first realized: clean kitchens create confident chefs.

Express Inn, Nashik – Growth Through Pressure

After months of training, Ganesh joined Express Inn, Nashik, as a Commis II (Continental) from November 2019 to November 2021.
This phase defined his culinary maturity. He began managing entire sections during peak hours, perfecting soups, sauces, grills, and international breakfast menus. The environment was fast-paced, but Ganesh thrived under the challenge.

He learned to lead junior commis, maintain order during high-volume service, and uphold hygiene standards during every rush. His ability to perform calmly under stress caught the attention of senior chefs, who saw in him the qualities of a future leader.

At Express Inn, he also developed deeper awareness of food safety systems, cross-contamination control, and the importance of accurate temperature monitoring. His systematic approach soon made him one of the most reliable chefs in the team.

Enrise by Sayaji – The Turning Point of Leadership

The years between 2021 and 2023 at Enrise by Sayaji, Nashik, marked Ganesh’s transformation into a mentor and leader. As Commis I (Continental), he was no longer just cooking — he was managing.

He took charge of:

• Supervising section operations
• Conducting HACCP temperature checks and cleaning audits
• Training junior staff in food handling and safety
• Supporting sous chefs with menu development and food costing
• Handling banquets and special event buffets

Sayaji’s structured environment taught him the balance between art and accountability. He learned to interpret cost reports, reduce wastage, and maintain efficiency without sacrificing creativity.
This is also where he discovered his strength in mentorship — teaching with patience, correcting with respect, and leading by example.

The Fern Hotel, Igatpuri – Rising as a Demi Chef de Partie

Ganesh’s next chapter at Rakabi The Fern Hotel, Igatpuri, as Demi Chef de Partie (Continental) was a defining milestone. This role required not just skill, but leadership, organization, and control.

As DCDP, he managed his section with confidence, overseeing commis chefs and ensuring every dish left the kitchen in perfect form.
His duties included:

• Maintaining daily HACCP records
• Supervising kitchen hygiene schedules
• Managing mise en place for a wide range of dishes
• Coordinating with purchase and store departments
• Assisting in menu engineering and seasonal promotions

He became the bridge between kitchen strategy and execution, balancing creativity with order. Guests praised his balance of flavors, and colleagues respected his calm, composed energy during service.

Ira by Orchid Hotel, Mumbai – The Present and the Future

Today, Chef Ganesh Shankar Teknar proudly serves as Demi Chef de Partie (Continental) at Ira by Orchid Hotel, Andheri, Mumbai.
The Orchid brand is known for its sustainable hospitality and high culinary benchmarks — a perfect stage for a chef like Ganesh who values hygiene, precision, and continuous improvement.

At Ira, he continues to refine his expertise in:

• Modern Continental techniques such as sous-vide, emulsions, and slow cooking
• Plating aesthetics and texture contrasts
• Food cost management and portion control
• Kitchen audits and HACCP documentation

Ganesh plays a key role in ensuring the property’s 5-star food safety and hygiene ratings remain impeccable. His leadership has inspired younger chefs, and his ability to blend traditional discipline with modern flair has made him one of the hotel’s most dependable kitchen professionals.

Mastering Kitchen Management and HACCP

Behind every great dish lies structure and safety — values Ganesh deeply respects.
For him, HACCP is not a requirement, it’s a mindset. He ensures every stage of production, from receiving ingredients to plating, follows strict hygiene and safety norms.

He practices:

• FIFO and FEFO stock rotation
• Regular workstation sanitization
• Temperature log checks and storage verification
• Staff grooming and hygiene inspection
• Waste segregation and food cost monitoring

His motto in the kitchen is simple yet powerful:

“You can’t create great food in a careless environment. Clean hands and clean minds make clean flavors.”

Chef de Partie – The Art of Leading from the Line

As a Chef de Partie, Ganesh embodies the perfect blend of leadership and humility.
He manages his section like a small kingdom — ensuring that every station runs efficiently, every commis is guided, and every dish reflects precision.

His daily responsibilities include:

• Supervising mise en place for service
• Monitoring plating and presentation
• Training new staff in technique and hygiene
• Maintaining quality control and portion standards
• Coordinating seamlessly with the sous chef and service staff

Ganesh believes that leadership in the kitchen is not about authority — it’s about accountability. He leads through consistency, not commands. His ability to stay composed in high-pressure service defines his professionalism.

The Philosophy of Flavor

Ganesh’s cooking philosophy revolves around simplicity, balance, and honesty.
He believes that food must tell a story — one of freshness, skill, and heart. His dishes reflect European finesse with an Indian soul.
From delicately grilled chicken to herbed white sauce pastas, his creations are known for their comforting textures and elegant plating.

He often says:

“I don’t cook for fame. I cook to make someone’s day better.”

Mentorship, Teamwork, and Discipline

Throughout his career, Ganesh has upheld the values of respect and teamwork. He believes that every person in the kitchen — from steward to executive chef — plays an equal part in creating a memorable experience for guests.

He inspires younger chefs with his quiet discipline and unwavering focus, always reminding them that learning never stops. His kindness and calm demeanor have earned him the admiration of both colleagues and superiors.

Vision for the Future

Looking ahead, Chef Ganesh dreams of progressing to the role of Sous Chef, and eventually, Executive Chef. He plans to pursue advanced HACCP certification, learn menu development and kitchen design, and one day open a boutique continental café in Nashik — blending modern techniques with local produce and traditional values.

He envisions a kitchen that celebrates sustainability, teamwork, and emotional connection — a place where young chefs can grow the same way he did, through hard work and humility.

The Heart of a Modern Indian Chef

From a humble village in Nashik to the polished kitchens of Mumbai, Chef Ganesh Shankar Teknar represents the heart of the modern Indian culinary movement — respectful, passionate, and endlessly evolving.

His story is not just about cooking; it’s about purpose.
It’s about waking up every day with the same hunger to improve, to innovate, and to serve joy on a plate.

As he often says:

“Cooking is not about ingredients, it’s about emotions. When someone smiles after tasting your food — that’s the real achievement.”

Chef Ganesh Shankar Teknar – A Journey of Passion and Perseverance

From the small town of Vadner Bhairao in Nashik, Maharashtra, to the bustling professional kitchens of Mumbai, Chef Ganesh Shankar Teknar has built his career through dedication, discipline, and a deep love for food. Born on August 4, 1997, Ganesh’s journey began in a humble home where the aroma of traditional Maharashtrian cooking first inspired his dreams. Watching his mother’s care and precision in every meal taught him that true cooking is an act of love and patience.

After completing his education under the Maharashtra State Board, Ganesh began his professional training at Three Leaves, Trimbakeshwar, where he learned the fundamentals of kitchen work — from mise en place and knife skills to hygiene and teamwork. His early career at Tropical Resort Igatpuri and Express Inn Nashik strengthened his culinary foundation, teaching him how to balance speed, precision, and creativity in high-pressure environments.

With each position, from Commis III to Demi Chef de Partie, Ganesh’s skills deepened, and his leadership flourished. At Enrise by Sayaji and later The Fern Hotel, Igatpuri, he mastered continental cuisine while implementing HACCP food safety standards and efficient kitchen management systems.

Today, as a Demi Chef de Partie at Ira by Orchid Hotel, Mumbai, Ganesh represents the new generation of Indian chefs — innovative, disciplined, and deeply connected to his roots. His philosophy is simple yet powerful:

“Every dish should tell a story — of flavor, honesty, and emotion.”

Ganesh’s journey is not just about culinary success; it’s a story of growth, humility, and the pursuit of excellence through every plate he serves.