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IHG adds chefs Vikas Khanna and Tagaki Kazuo to its culinary panel

IHG adds chefs Vikas Khanna and Tagaki Kazuo to its culinary panel

Chef Vikas Khanna - InterContinental Hotels GroupJune 22, 2015: InterContinental Hotels Group (IHG) has added two new chefs to its growing IHG Culinary Panel – an initiative that sees renowned chefs develop an array of signature dishes for guests dining in IHG’s hotels across Asia, Middle East and Africa (AMEA).

The latest Culinary Ambassadors will introduce a range of signature dishes that IHG guests can enjoy. Chef Vikas Khanna’s restaurant, Junoon in New York City, has been awarded with a coveted Michelin star for four years in a row and serves a range of authentic and inventive fine dining Indian recipes. Chef Takagi Kazuo is famed for his two Michelin star restaurant in Osaka and will supply seasonal Kyo-style Japanese cuisine to the programme. 
 
All Culinary Ambassadors, including Theo Randall (Italian), Ian Kittichai (Thai), Sam Leong (Chinese), Ross Lusted (modern Australian), and Dean Brettschneider (Bakery and Pastry), have created 20 recipes ranging from appetisers to main courses and desserts. Guests can enjoy a selection of these dishes in select restaurants at InterContinental, Crowne Plaza and Holiday Inn hotels and resorts in the region.
 
Chef Vikas will be adding heat and spice to the IHG Culinary Panel recipes with dishes including his signature 7-Spice Lamb Shank, made with a medley of spices, in a burgundy-hued curry that coats the slow-braised meat and his Tellicherry Duck Breast, a classic Indian duck dish spiced with long pippali peppercorns from southern India and balanced with a creamy coconut-milk sauce.
 
Chef Takagi’s Kyo style cooking, which has its roots in the Kyoto prefecture of Japan, is recognised for its seasonal dishes that appeal to all the senses such as his signature Japanese Pepper Beef with Foie Gras Dengaku, a beef sirloin with pan-fried foie gras, topped with Japanese pepper and miso paste and his Potato Salad, made with steamed potatoes, seasonal vegetables, shrimps and edible flowers.

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