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June 13, 2024

Vladimir Villarba, an Accomplished Chef De Cuisine


Vladimir Villarba, Chef de Cuisine at ADRIFT KAYA, JW MARRIOTT AEROCITY

Vladimir Villarba is an accomplished Chef de Cuisine with a specialisation in Asian cuisine, especially sushi and Omakase. He boasts extensive experience and proficiency in delivering exceptional culinary experiences and has demonstrated unprecedented leadership skills in renowned establishments across the world.

Omakase Chef, and Manager, japan
Omakase Chef, and Manager, Japan

Vladimir’s professional journey is a testament to his self-motivation and dedication towards his craft. He has excelled as a Specialty Asian/Sushi Chef, Omakase Chef, and Manager, invariably surprising guests with his inventive menus while ensuring a captivating dining environment. He thrives in high-pressure, challenging, and deadline-driven environments, fostering strong relationships with customers and colleagues.

In his current role as a Chef de Cuisine at ADRIFT KAYA, a Michelin-starred restaurant in JW Marriott Hotel, New Delhi Aerocity, Vladimir designs an exquisite sushi menu utilising diverse main ingredients and raw fish. He is also committed to attention to detail and presentation while preparing sushi delicacies such as maki, nigiri, and sashimi.

Additionally, he oversees food preparation activities, collaborates with the culinary team, and ensures compliance with special requests and dietary restrictions. Vladimir is also responsible for managing food stock levels, placing orders, and upholding hygiene standards.

Prior to his current role, Vladimir has served at multiple high-end leading restaurants. His culinary journey commenced as a Japanese Sous Chef at Izakaya Japanese Restaurant in Shibuya, Tokyo, Japan and eventually worked as a Sushi Chef (Sous Chef) at Waldorf Astoria Maldives Ithaafushi, where he curated a diverse sushi menu using fresh ingredients.

During his tenure as a Japanese Sous Chef at The Leela Ambience Gurugram Hotel & Residences in Gurgaon, India, Vladimir showcased his expertise in preparing traditional Omakase courses. He also held the position of Sushi Chef at the Akakiko Easy Japanese Fine Dining by LOUIS HOTEL in Engomi, Nicosia, Cyprus and prepared a rich Omakase menu featuring numerous ingredients and surprised guests by serving each dish individually.

Vladimir is acknowledged for customising these courses as per the preferences of the guests, taking into account the availability, flavour, and seasonality of ingredients. He has consistently prepared and presented a variety of sushi dishes, both hot and cold, following established recipes and portion sizes

Vladimir has also served as the Senior Restaurant Manager (Japanese Chef) at Herbivore Japanese Vegetarian Fine Dining Restaurant in Singapore, where he demonstrated his strong leadership skills, managing daily kitchen operations, including plate and recipe costing, menu design, and inventory management. He also successfully interviewed, recruited and supervised front-and back-of-house employees.

Owing to his outstanding culinary skills, leadership abilities, and commitment to furnishing exceptional dining experiences, he continues to make a mark in the culinary industry.

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