Junnoon’s Executive Chef Kirti Pant Part-2By kamla bhatt • Oct 4th, 2007
Category: Diaspora, Entertainment, Featured, People, San Francisco/Silicon Valley
In Part-2 of our conversation Kirti Pant, Executive Chef at Junnoon in Palo Alto, California, talks about how his decision to become a chef. Junnoon (video link) is one of the hottest Indian restaurants in the San Francisco Bay area, and was rated as one of the best new restaurants in 2006 by Esquire magazine.
In Part-2 of our conversation, Executive Chef at in Palo Alto, California, talks about how his decision to become a chef. Junnoon (video link) is one of the hottest Indian restaurants in the San Francisco Bay area, and was rated as one of the best new restaurants in 2006 by Esquire magazine.The minute Kirti discovered about the hotel management course in India he knew he had his career cut out for him. “This is it, this is where I want to be,” was the thought that went through Kirti’s mind when he stepped into the hotel management institute. However, becoming an executive chef meant long days at work and believing in himself and his passion for cooking.
Growing up Kirti lived in different parts of India since his dad worked for the Indian Air Force. This constant traveling exposed him to the rich tradition of regional cuisines of India, and of course, he spent a lot of time hanging out with his mother in their family kitchen. Tune in to find out what he has to say about Kumaoni or pahari cuisine since that is where he traces his family roots. Has he incorporated any Kumaoni herbs like jumbo/jumboo or dishes like bhatt ki chudkani in his repertoire?
Kirti lives with his wife and daughter in the San Francisco Bay area.
If you missed listening to Part-1 of the interview here is the link.