Vikram started his career as an apprentice waiter at Taj Group of 5-stars Hotels in Delhi. It didn’t take too much time to realised that he was more interested in watching the Chefs cooking and plating than Front of House. He fell in love with the white jackets and long hats. He used to stand outside admiring the chefs and cooks, all in line, coordinated and working in excitedly discipline. The other part he loved about the kitchen is the food plating, the presentation and dedication that every dish has.
He realized his passion is more in the kitchen than in the service.
One day, he went to executive chef and asked him to give him a chance to work in the kitchen as an apprentice chef. He was advised to enrol in a hospitality course. Then he decided that it’s the thing he wants to do, that it’s his direction in life.
He enrolled into one of the reputable institutes named the Institute of Hotel Management, catering and Nutrition, Pusa, New Delhi.
After graduating, he started working with Kempinski Hotel in Mumbai as Chef Management Trainee for nearly 3 years. Due to family circumstances, he came back to Delhi and joined a French restaurant (Club De France) at Sheraton Hotel as Chef-de-partie.
At the time his family was living in Australia, so he came on a tourist visa to visit his family. He loved the country and became his new home. During those years, he travelled to America and worked with reputable restaurants under highly regarded chefs. As he came back to Australia, he joined Sheraton Hotel Melbourne. After his term in Sheraton, he was offered a position at Circa Restaurant at Prince of Wales hotel in Saint Kilda.
All these years working in various 5-star hotels and restaurant, Vikram sharpened his skills in multi- cuisine. All the knowledge he gathered, he decides to use it with his native cuisine.
He found an opportunity to open his own restaurant in Carlton 401 Rathdowne street called Shompen in Jan’ 2017. By 1stJan’18 bagged two awards. ‘One Hat’ from Australian Good Food Guide and ‘Best Modern Indian restaurant in Victoria’ by Lux Group.
Shompen is re-launching in 2019, with a new name…”PAGLA”. The cuisine is Indian, modern, artistic and progressive.
Pagla will open from Wednesdays to Saturdays, from 5pm till 10.30pm.