Food and cooking were fundamental to Vicky Shah's family growing up.
His mother was a chef and instilled cooking skills and techniques in him from a very young age. His family would share dinner every evening, which has created lasting memories tied to food and his home life. Shah said this has fostered his deep love for both food and cooking.
"When I step into the kitchen, I relish experimenting with diverse styles, ingredients, and methods. Cooking allows you to embark on a global culinary journey on a plate. What's even more gratifying is preparing a meal for someone, whether it's a partner, family, roommates, or guests at a restaurant," said Shah.
Shah is the head chef at Home Spice, a weekly, decision-free dinner service.
Shah's cooking is inspired by the dishes his mother taught him and the meals shared around the family dinner table. When conceptualising his weekly menus, Shah considers factors like seasonality and prevailing weather conditions. He has focused on highlighting the diverse culinary traditions of various regions in India and South Asia, ensuring that the dishes complement one another seamlessly.
The impact of New Zealand's cost of living crisis is undeniable for Shah, who said the restaurant industry is not immune to its repercussions.
"There is a noticeable trend of talented hospitality professionals departing the country in pursuit of more favourable perks and a better lifestyle."
Something that Shah learned quite early on in his career was to embrace distinct Kiwi hospitality values. Shah said that New Zealand is known for its warm and welcoming hospitality, so he needed to embrace the Kiwi spirit of friendliness, genuine care, and a can-do attitude. He added that being able to create positive, memorable experiences for customers was key.
A major career highlight for Shah came when, after several years in his position and having just launched and established Kol, Sid and Chand Sahrawat recognised his commitment to his role and made him a part owner. He is very proud of this recognition.
Eventually, Shah would like to open a restaurant of his own one day.
