Chef Speak: Eric Lobo, Veda
Jun 30, 2013We are fairly new in this F&B space, but we are moving at a fairly impressive pace in getting touch with the right people who matter and make this industry. We had earlier spoken to great chefs; restaurant founders etc, who spoke about their struggles, experiences and how they work hard to serve you that perfect dish onto your dining table. Taking this tradition forward, we got in touch with Mr. Eric Lobo, who is the GM of Veda, Lower Parel. What you will read below is the snippet of the candid conversation we had with him.
UR: Eric, tell us something about yourself and where are you from?
EL: I have been in Mumbai all my life and I started out in this industry working at Taj President. Then I worked for Indigo in 1999. Then I moved to Athena.
I started my career, way back when I was in college. I took up a job of a trainee steward in a very fascinating restaurant in Worli, called The Village. It was 40 feet above sea level, very picturesque. It had coconut trees and waterfalls, machaans etc. It was pretty great. I started my career with Indian food and ate a lot of Italian food too. I studied Mediterranean cuisine for a few years and I had an opportunity to work for the chef of Athena. Then I also studied drinks, mixology etc.
UR: As a Chef, whw did you decide upon the cuisine that you wanted to serve your guests in Veda?
EL: It is inspired from the Royal Kitchens of India. It’s focused more on the cuisine of the north. There is an influence of South, Bengali cuisine etc.
UR: What is your favourite cuisine?
EL: *Laughs*. It will probably be a tie between Southeast Asian and Indian food. Italian is pretty light on the stomach.
UR: Apart from the chef job, do you sometimes man the bar counter in Veda?
EL: Yes, absolutely. It’s my passion, I love to mix drinks. I used to teach 3rd year students for Bartending. I had my own syllabus and the course was for those who have completed third year.
UR: Do you think a restaurant owner should be heavily involved with the kitchen and its working?
EL: Of course, you should know food to sell food! It should be in your passion, something that can take you back to your childhood and remind of your mum’s cooking.
UR: Last question, Can you give me a few tips to run a successful restaurant?
EL: It is just good service. You sell an experience. When you feed a guest, you have touched him. There is a moment of truth between the guest and you. And all you know is they will come back. Only for the experience they will. There are innumerable choices in the restaurant industry and now the only thing that will get a guest to hold on is if you have touched them.
