Private Chef Vidhyashankar Vidhyashankar

I am an award-winning Development Chef and Culinary Consultant with over 20 years of experience leading high-performance kitchens across luxury hotels, global corporates, cloud kitchens, and innovative food start-ups. My expertise spans menu engineering, HACCP compliance, live food counters, rotisserie and tandoor operations, and scalable kitchen systems. I have developed and launched successful street food concepts, smart-fridge ready meals, and sustainable farm-to-fork menus driven by seasonal produce and nutrition-led planning. Having managed teams of up to 40 chefs and served more than 6,000 covers a day, I bring strong operational leadership alongside a passion for training, quality standards, and workflow optimisation. My work integrates sustainability, data-driven culinary design, and guest-focused experience mapping to deliver memorable, efficient, and future-ready cuisine. I thrive in dynamic environments where creativity meets precision, helping brands elevate their food identity while improving efficiency, consistency, and customer Satisfaction.

For me, cooking is...

For me, cooking is about storytelling through ingredients, culture, and technique. It blends tradition with innovation, sustainability with flavour.

I learned to cook at...

I did hotel school and also trained under a lot of passionate chefs. It's all about meaningful combo of ingredients and how to merry then together.

A cooking secret...

Calm, composed, passionate, keep it simple, attention to detail, creative, sustainability, flavour and consistency.

My menus

CHRISTMAS FUSHION MENU

STARTER

Choose 2 dishes

Miso–Ricotta Crostini Grilled baguette with whipped ricotta, white miso, and yuzu zest

Tamagoyaki Bites with Harissa Honey Sweet Japanese rolled omelette glazed lightly with Moroccan harissa honey

Tuna Tataki on Polenta Crisp Seared tuna, soy citrus glaze, atop crisp polenta rounds

Mini Lamb Arancini with Preserved Lemon Saffron risotto balls with Moroccan spiced lamb center

Matcha & Herbs Goat Cheese Truffles Rolled in za’atar and toasted sesame

FIRST COURSE

Choose 3 dishes

Chilled Soba Salad with Pomegranate & Mint Citrus-soy dressing, Moroccan mint, and ruby pomegranate seeds

Italian Burrata with Yuzu Marmellata Served with grilled focaccia and shiso leaves

Spiced Carrot & Ginger Velouté Moroccan spices, ginger, and a drizzle of miso cream

Crudo of Salmon Olive oil, yuzu pepper, capers, and shaved fennel

Roasted Beet Carpaccio with Black Sesame & Orange Thin-sliced beets, orange blossom vinaigrette, sesame crunch

Harira-Style Minestrone Italian minestrone meets Moroccan harira, with chickpeas, lentils, and saffron

MAIN COURSE

Choose 2 dishes

Miso–Saffron Glazed Salmon Crispy skin, citrus gremolata, and wilted greens

Moroccan Spice Porchetta Rolled pork belly with ras el hanout and garlic, served with yuzu salsa verde

Katsu-Style Turkey with Rosemary Tonkatsu Sauce A playful Christmas turkey reinterpretation

Vegetable Tagine Risotto Creamy risotto with tagine spices, squash, apricots, and toasted pine nuts

Roasted Winter Vegetable Mille-Feuille with Miso Pesto (Vegetarian) Layered sweet potato, eggplant, and squash with basil–miso pesto and crispy tempura herbs

Sake & Soy Braised Duck Leg Slow-braised duck with sake, soy, ginger, and star anise, finished with a Moroccan orange blossom glaze

DESSERT

Choose 1 dish

Matcha Tiramisu with Rosewater A fragrant twist on the classic

Yuzu Panna Cotta with Honeyed Almonds Light, silky, citrusy

Moroccan Spiced Chocolate Fondant Cinnamon, cardamom, and chili warmth

Panettone Bread Pudding with Miso Caramel Comforting and festive

Sake Poached Pears with Pistachio Crumble Served warm with vanilla cream

RUSTIC GET TOGETHER

STARTER

Choose 1 dish

Rosemary–Garlic Shrimp Skewers with Lemon Aioli Skewered shrimp grilled over high heat with rosemary sprigs, giving a smoky herbal aroma. Served with a bright lemon aioli for dipping

Warm Mushroom Tartlets with Thyme & Gruyère Buttery pastry filled with wild mushrooms sautéed in butter and thyme, finished with melted Gruyère. Comforting, aromatic, and elegant

Charred Sourdough with Whipped Herb Ricotta & Marinated Tomatoes Thick slices of toasted sourdough served with cloud-light ricotta whipped with basil, lemon zest, and chives, topped with slow-marinated cherry tomatoes

FIRST COURSE

Choose 1 dish

Heirloom Garden Salad with Basil Oil & Burrata A colorful celebration of heirloom tomatoes, cucumbers, and tender greens, drizzled with basil oil and served with creamy burrata to mix in tableside

Roasted Beet & Citrus Salad with Mint, Fennel & Honey Vinaigrette Earthy roasted beets paired with bright citrus segments, crisp shaved fennel, and mint leaves. Finished with a honey-citrus vinaigrette for balance

Charred Zucchini & Herb Couscous with Toasted Pine Nuts Lightly charred summer squash tossed with fluffy couscous, parsley, dill, and pine nuts. A fresh, summery side bursting with texture

MAIN COURSE

Choose 1 dish

Herb-Crusted Roast Chicken with Lemon, Garlic & Garden Pan Jus Golden roast chicken crusted with rosemary, thyme, and sage. Served with a bright, rustic pan jus infused with lemon and garden herbs

Grilled Salmon with Dill Butter & Crispy Capers Perfectly grilled salmon topped with melting dill butter, brightened by crispy capers and a squeeze of charred lemon

Wild Mushroom & Spinach Risotto with White Wine & Parmesan Creamy, slow-stirred risotto with wild mushrooms, baby spinach, and a splash of white wine. Comforting, earthy, and perfect for a cozy outdoor evening

DESSERT

Choose 1 dish

Rustic Lemon Olive Oil Cake with Berry Compote Moist, fragrant olive oil cake with hints of lemon zest, served with a warm seasonal berry compote. Rustic and impossibly tender

Honey-Lavender Panna Cotta with Shortbread Crumble Silky panna cotta lightly perfumed with lavender and sweetened with honey, topped with buttery shortbread crumbs for texture

Vanilla Bean Pavlova with Stone Fruit & Whipped Cream Crisp on the outside, marshmallowy inside—this pavlova is topped with ripe stone fruits, fresh herbs like mint, and billowy whipped cream

Christmas day menu

STARTER

Choose 1 dish

Roasted Pumpkin & Ginger Soup Smooth, warming, topped with toasted seeds

Prawn Cocktail Cups Chilled prawns with classic Marie Rose sauce in baby gem leaves

Crispy Brie Bites Breaded brie with cranberry relish

Herbed Chicken Skewers Lemon-rosemary marinade, served with garlic aioli

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Honey-Glazed Roast Turkey With thyme, garlic, and pan gravy. Sides

Slow-Braised Beef Short Ribs Red wine sauce, caramelised onions, soft herbs

Baked Salmon with Lemon-Dill Butter Light, flaky, with roasted cherry tomatoes

Stuffed Butternut Squash (Veg) Filled with quinoa, cranberries, pecans & sage

DESSERT

Choose 1 dish

Classic Christmas Pudding Served warm with brandy custard

Chocolate Yule Log Soft sponge, chocolate cream, festive finish

Spiced Apple Crumble Cinnamon, nutmeg, and vanilla cream

Pavlova Wreath Crisp meringue topped with berries and whipped cream

Pan Asian Delight

STARTER

Choose 2 dishes

Thai Chicken Satay – Chargrilled skewers with peanut sauce

Korean Fried Chicken Bites – Soy-garlic glaze, sesame, scallions

Japanese Gyu Tataki – Lightly seared beef with ponzu & daikon

Filipino Pork Lumpia Shanghai – Crispy pork spring rolls

Malaysian Sambal Prawn Skewers – Spicy, smoky, tamarind-chilli sambal

Singaporean Chilli Crab Mantou Sliders – Soft buns filled with crab chilli sauce

Chinese Scallion Pancakes – Crispy layers with soy-vinegar dip

Japanese Agedashi Tofu – Silky fried tofu in tentsuyu broth

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Thai Green Chicken Curry – Fragrant coconut curry with basil & eggplant

Korean Dak Galbi – Stir-fried spicy chicken with gochujang & cabbage

Chinese Cantonese Beef Ho Fun – Wok-fried wide noodles with tender beef

Malaysian Beef Rendang – Slow-braised spiced coconut beef

Japanese Salmon Teriyaki – Glazed salmon with sesame & nori

Singaporean Hainanese Steamed Fish – Ginger-soy broth, bok choy

Filipino Ginataang Gulay – Mixed vegetables braised in coconut milk

Thai Pad Thai (Veg) – Tamarind rice noodles with tofu & peanuts

DESSERT

Choose 1 dish

Thai Mango Sticky Rice – Coconut milk, ripe mango, sesame

Japanese Matcha Cheesecake – Creamy, earthy green tea notes

Korean Hotteok – Caramel-filled warm pancakes

Filipino Leche Flan – Silky caramel custard

Singaporean Pandan Chiffon Cake – Light, aromatic pandan sponge

Malaysian Cendol – Shaved ice, coconut milk, gula melaka, green jelly

Desi delight - Indian

STARTER

Choose 2 dishes

Chicken 65 – South-Indian fried chicken bites with curry leaf & chilli

Sri Lankan Black Pepper Chicken Wings – Charred wings tossed in black pepper–lime glaze

Mutton Seekh Kebabs – Minced spiced lamb skewers with mint chutney

Sri Lankan Beef Cutlets – Crispy spiced beef croquettes

Goan Prawn Rissóis – Lightly crumbed prawn patties with creamy masala filling

Jaffna Crab Roll – Soft rolls stuffed with spicy crab meat

Paneer Tikka – Chargrilled paneer with yogurt & kasuri methi

Sri Lankan Vegetable Roti Triangles – Savoury roti stuffed with mixed veg curry

Masala Vadai – Crispy chana dal fritters with coconut chutney

Sri Lankan Pol Sambol Bruschetta – Toasted slices topped with coconut-chilli sambol

FIRST COURSE

All inclusive

MAIN COURSE

Choose 2 dishes

Butter Chicken – Creamy tomato-kasuri fenugreek curry

Sri Lankan Ambul Thiyal Chicken Curry – Sour tamarind-based curry with roasted spices

Kerala Meen Moilee – Fish simmered in coconut milk, ginger & green chilli

Jaffna Prawn Curry – Fiery red prawn curry with tamarind & curry leaves

Paneer Butter Masala – Rich tomato-cashew gravy with paneer

Sri Lankan Jackfruit Curry (Kiri Kos) – Mild creamy jackfruit in coconut curry. Vegan (2)

Chole Masala – Punjabi chickpeas slow-cooked with aromatics

Sri Lankan Dhal Parippu – Red lentils tempered with mustard, garlic & curry leaves

DESSERT

Choose 1 dish

Carrot Halwa with Rabri – Traditional Indian gajar halwa enriched with cardamom (eggless, but using ghee—still counts under dairy/egg-friendly category)

Watalappan – Classic Sri Lankan spiced jaggery custard with coconut & nutmeg (contains egg)

Rasmalai – Soft paneer discs soaked in saffron milk

Kheer – Creamy rice pudding with pistachios & rose

Mango Kulfi – Frozen mango milk dessert

Sri Lankan Coconut Treacle Pancakes (Pani Pol) – Coconut-treacle stuffed mini crêpes