Chef Shankar is a consummate chef, with twenty years of cooking under his belt. He was born & raised in India, and trained to cook at the Oberoi School of Hotel Management. He had begun learning about cooking much earlier, though. Chef Shankar was enticed by the aroma of saffron, herbs and spices at a young age. His love of food started as a youngster as he watched his grandmother cook. Being raised in a large family of great cooks, he gained indelible memories and knowledge of wholesome traditional cuisine. When the opportunity presented itself to become a chef, he ventured into the culinary world with a passion.
On graduating, he went on to work in some of the finest luxury hotels in the world, from the Delhi to Mumbai, from London to Alaska, prior to his arrival in Luxor. His passion for experiencing fine cuisine has lead him to dine in exotic locations from the Alaskan Inner Passage, to Osteria in Piedmont, from the spice souk of Ras al Khaimah to the ruins of Angkor Wat. This cultural diversity is reflected in his culinary repertoire, which includes Mediterranean, American, Oriental and Asian cuisine.
Chef Shankar sums up his philosophy of food thus: “Freshly prepared food with a balance of taste, aroma, texture and flavor is what every diner desires. In essence, this is traditional home style cooking. Our approach to cuisine at Hilton Luxor is home style cooking in an unpretentious environment, creating life long dining memories for our patrons”. He is keen on using fresh herbs, and has been instrumental in creating the herb garden at the Hilton Luxor Resort & Spa.