They call him ‘The Disruptor’ – a term of spirited endearment for Chef Vikram Garg who has boldly disrupted esteemed kitchens around the world, reimagining standards of the Michelin-Star culinary experience for more than three decades. From India, Dubai, Tokyo, Korea, Iceland, The British Virgin Islands, Washington D.C., France, and Hawai`i’s iconic Halekulani, to Lotus Honolulu’s flagship restaurant: TBD…by Vikram Garg.
His coveted Four-and-Five-Star gastronomic ingenuity – as lauded at the James Beard House, L’Épuisette, Marsielle, Food Cellar Matarkjallarinn, and Tabla, (just to name a few), celebrate his global cuisine and connoisseur delight, elevating the hospitality industry with sensorial success. But it’s in the kitchen where Garg brings passion and personality to each plate…disrupting the standards of excellence with progressive culinary concepts with global flare.
Chef Garg is a graduate of the Oberoi School of Hotel Management in Hotel Administration. Garg became a household name in Hawaii as the Executive Chef of Hotels & Resorts of Halekulani, where he oversaw the luxury resort’s Forbes Four-and-Five-Star, AAA Four-and-Five Diamond restaurants, La Mer and Orchids, as well as the entirety of the hotel’s F&B programs.
Prior, Garg was the Executive Chef and operating partner of IndeBleu, deemed “one of the hottest new restaurants in the world” by Condé Nast Traveler. His culinary vision has also led at the Metropolitan Palace Hotel, Little Dix Bay Hotel and The Leela Palace Kempinski Hotel and Oberoi Hotel.
Garg believes in the pairing of community and cuisine, and commits his passion to philanthropic giving and board memberships. He currently serves on the boards for Hawaii Food & Wine Festival and Hawaii Culinary Education Foundation.