Of Inventive Flavours

You may know him as the ever smiling Chef on celebrity Instagram posts, but Kelvin Cheung, the F&B Director at Bastian Hospitality, previously known as Aallia Hospitality, but there is more to him than his exuberance. Kelvin draws inspiration from his Chinese heritage, but being born in Canada and raised in Chicago – North American upbringing goes in the long way to positively impact his culinary skills. Calling the shots at Bastian, One Street and Whole and then Some under Bastian Hospitality, he serves every dish with his undying passion for food. We speak to Kelvin to know about his journey, views on global cuisine and vegan food. Edited excerpts…

An incredible culinary journey spanning over two decades with two successful boutique restaurants in Mumbai, Bastian, One Street and Whole and Then Some. You must be brimming with happiness and contentment. How did you get interested in food and cooking? Tell us about your journey.

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I'm a third generation chef, so when I say food and cooking is in my blood I mean it. I grew up in my father's restaurants and one of my earliest memories includes learning to mold cookies with the baker as a child. You'd think having a father who owned a restaurant would mean that I had the chance to cook immediately, but nope. Not my dad. He made me start as a dishwasher and then move into busser, server, and prep vegetables before I was ever allowed to touch a pan in the restaurants.

What were the hurdles you had to face at the beginning of your career? How did you overcome them?

Being the owner's son, I was made to prove myself more than anyone else would have. I was bullied more, given the worst jobs, and treated as an outsider and not "part of the team". This treatment ignited a flame in me and made me push harder, faster, and further than I ever could have imagined. Having to juggle full time school and a full time job from a very young age was incredibly taxing and difficult. On the bright side, I learned to be financially independent and learned an incredible about time management and the fine art of balance in career, self, and others.

India has always embraced global cuisine with open arms. How do you think it has evolved over the last five years?

With the rise of #foodporn on social media and brilliant shows like Chef's Table on Netflix, Indians no longer have to travel to be exposed to new flavours and cuisines. Food experimentation used to be a thing only for the elite, but now it's for everyone. I love it. Food brings people together and transcends class, finances, and communities.

We have learnt that neither of your restaurants is limited to one cuisine. From globally inspired piquant seafood spread at Bastian to chic gastropub serving delicacies at One Street, what is the thought behind the amalgamation of culinary styles?

Rather than a thought process, it's more of a personal cooking style. I cook what I love and what I think my customers will enjoy eating. Bastian alone has three entirely separate menus - Lunch, Dinner and Brunch - which reflect the type of food I believe my customers will love and return for at those specific meals. One Street is all about drinking - what I love to eat before, during and after drinking. It's the perfect food for cocktails.

You have taken the concept of vegan and gluten-free food to new heights with innovative recipes available at both the restaurants. Please tell us more about it.

I wanted my spaces to be inclusive of all sorts of eaters. My wife and her family are highly gluten intolerant, so I've had firsthand experience in dining out and not having any safe choices on the menu. I respect everyone's choice of eating, whether it's a lifestyle decision or an allergy, and I hope that every customer that enters our doors feels that we can make them something they not only can eat but will love to eat.

Being a chef and an avid traveler, how do your travel experiences impact your craft?

Every time I travel, I come back completely inspired by both tastes and techniques. Some people travel with their eyes, but I'd say I travel with my taste buds. The world has so much to offer and so much to eat.

It is not a secret anymore that Bollywood A-listers are in love with Bastian, if we have to go by the paparazzi posts. Do the celebrities have favourites from the menu? What makes them keep coming back?

We love all of our clients. I would hope that the quality of the food and comfort of the space is what keeps them coming back.

You have taken Instagram by storm. Are you ever daunted with the tag of “celebrity chef” given to you by food aficionados from all walks of life?

I would never refer to myself as a celebrity chef, if you ask me, I'm a cook and I will always be a cook. The internet is a funny place and while some days it is full of praise there's a lot of negativity as well. Everyone has an opinion, and I believe it’s great that people are sharing how they feel. You just have to choose which comments you value and which comments you shake off. Staying humble and focusing on your priorities is what life is all about.

Imagine the world is coming to an end and you have to cook one dish, what will that be?

Soup noodles. Everything made from scratch just the way my mother cooked them while I was growing up.

Is expansion on the cards? How do you plan to take things forward?

You will have to watch my Instagram to find out.