Jerson Montereyjack
Q. You’ve had an extraordinary journey, from being a dishwasher to Marriott UAE’s Best CDC in 2014 to becoming India’s Best Executive Chef and even a Guinness World Record holder. How did it all begin for you in the culinary world?
It began with humility, hunger, and a whole lot of dishwashing.
I never saw myself as "just" a dishwasher. I saw myself as a student of the kitchen. While cleaning pans and scrubbing sinks, I absorbed everything - smells, movements, sounds, discipline. I was the first to arrive, the last to leave. I didn’t wait for opportunities; I created them through sweat and consistency. Every station I worked at, I gave my heart to it. The awards came later. But the love for food, respect for the brigade, and the fire to grow - that started right there, in the back of the kitchen, with my sleeves rolled up.
Q. You’ve been recognized for creativity in cooking, what inspires your most unconventional or signature dishes?
Inspiration comes from everywhere - a street vendor, a memory, a child’s smile, or even a broken ingredient.
I believe that food should evoke emotion. I once created a dish from vegetable peels that reminded someone of their grandmother’s cooking, and they cried at the table. That’s the kind of impact I aim for. My creativity is rooted in storytelling, whether it’s plating a dish to resemble a mat (chataai) made of zucchini peels or presenting Indian flavors with avant-garde techniques. I want to surprise the palate, but more importantly, touch the soul. I want Chefs to be recognised globally for all their efforts and everything they do to please their customers.
Q. You are the only chef in the country to be awarded the best executive chef of the year twice by Hotelier India, how do you approach leadership in a kitchen where pressure runs high and every second counts?
A true leader doesn’t just command - he listens, uplifts, and protects his team.
In the kitchen, pressure is constant. But so is passion. I believe in creating a culture of trust. My team knows I’ve got their back. If they fail, we learn. If they succeed, we celebrate together. I lead by example - never from the office, always from the pass. Respect, discipline, punctuality, and humility - these are the ingredients of my leadership style. At the end of the day, it’s not about being the best chef in the world - it’s about bringing out the best in your team.
Q. You’ve worked internationally and in India, how do you balance global culinary trends with regional authenticity?
You don’t fuse flavors; you build bridges between them.I’ve learned that while trends excite, tradition grounds. I always start by honoring the soul of a regional dish. Then I ask - how can I reimagine this respectfully? For example, I may serve a Rajasthani kadhi with a global twist, but the essence, the spice notes, the story behind it remains untouched. The world is hungry for authenticity - it’s our responsibility as chefs to take our roots global without diluting their depth.
Q. What’s one underrated Indian ingredient you believe deserves more spotlight on global plates?
The humble kokum.
It’s a treasure from the Konkan belt, Goa- my roots and origin is from here. Kokum is a versatile berry- tangy, vibrant, deeply aromatic. It can rival balsamic, lift curries, balance stews, and even elevate cocktails. I’ve used kokum in emulsions, desserts, and vinaigrettes abroad, and it always sparks curiosity. It’s time the world tasted more than just turmeric and cardamom from India - kokum, for me, is that next hero.
Q. How has your experience shaped your view on food as not just nourishment, but storytelling?
Every dish has a memory. Every flavor has a voice.Food connects generations. I’ve seen people cry over the smell of mustard oil. I’ve watched silence fall over a dining room because a dish reminded someone of home. For me, cooking is less about Michelin stars and more about meaning. I want my food to speak - of culture, resilience, forgotten techniques, and unheard voices. When we plate a dish, we’re not just feeding bodies - we’re feeding emotions, identity, history.
Q. If you could cook a meal for any historical or fictional figure, who would it be and what would you serve?
I would cook for Dr. A.P.J. Abdul Kalam - the people’s President, a scientist with a soul.
I’d serve a progressive South Indian thali reimagined - millet dosa with moringa foam, tamarind reduction pearls, podi-dusted beetroot galette, and filter coffee panna cotta. Why him? Because he valued simplicity, innovation, and upliftment - all things I strive for in my food. It would be an honor to nourish a mind that once nourished the dreams of a billion.
Q. After spending 18 years in the hotel industry cooking for celebrities and film stars, what inspired your move to Sodexo, and how has the journey been transitioning to leading India’s culinary team, serving top corporate leaders and influencing food at scale?
The transition has been transformational. After 18 years in high-end kitchens, I was ready for a larger purpose - and Sodexo offered that. Here, I don’t just cook to impress; I create to impact. Leading the country’s culinary team means influencing how thousands across corporate offices, hospitals, schools, and industries experience food every single day. Approximately 60,000 meals everyday.
It’s about scaling excellence, driving innovation, and delivering nutrition with heart. The diversity is unmatched, the reach is massive, and the purpose is deeper. At Sodexo, food isn’t just a service — it’s a responsibility, and I’m proud to be at the forefront of that change. Leading the country’s culinary team isn’t just about menus — it’s about innovation, inclusivity, sustainability and creating meaningful, everyday food experiences. Here, purpose meets passion.
Bio:
Jerson Montereyjack
Executive Chef | Culinary Innovator | Guinness Record Holder
With over two decades of culinary mastery, Chef Jerson Montereyjack is a decorated name in the Indian food industry. A Guinness World Record holder and Star Chef of India (2019, IFCA), he has been recognized as the Executive Chef of the Year (2022 & 2023) and Most Creative Chef of India (2016). Known for his bold creativity and leadership, he now leads India's culinary vision at Sodexo, blending nutrition, innovation, and impact across industries.
Interviewed by: Anish Singh
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