ABOUT THE CHEF

Jitin’s father was in the Indian army; so as a family they travelled across India and he absorbed the culinary diversity at each military outpost along the way, acquiring a taste for regional Indian cuisine. 

Having acquired his training with distinction from Oberoi School, achieving the coveted Ishran Devi Gold medal, Joshi began his own personal journey, this time outside the subcontinent. His adventures took him to 8 countries and various Michelin starred restaurants which has helped him to articulate his style. He has used various techniques like curing fish, smoking meats and braising to bring out the best in the ingredients, and has a strong fidelity to using local, seasonal produce, whichever part of the globe he may be cooking. 

As table&candle’s most esteemed guest chef yet, Jitin Joshi’s reputation precedes him; as former Executive Head Chef at Michelin-starred haunt Gymkhana of Mayfair, the ‘Ethnic Chef of the Year’ (Craft Guilds 2009) winner Joshi’s earlier career saw him working under the wings of chef-legends from Eric Chavot to Jason Atherton, in Michelin kitchens the world over. With table&candle, Joshi is seeking “to shake the cobwebs off the British concept of an Indian takeaway”, with his ‘A Journey Through India’ menu, articulating dishes from various regions in his inimitable style, using the finest flora and wild fauna indigenous to these isles.