Real Skill Comes From Practice, Says Chef Aditya Kulkarni

As an executive chef, how do you intend to elevate Four Seasons Hotel Mumbai’s culinary offerings?
Four Seasons Hotel Mumbai is a great hotel with a strong legacy. It holds an important place in the city, and I’m fortunate to have walked into a property where there is a solid foundation already in place. The team here is incredibly dedicated. They are putting in every effort to ensure that every guest who walks into our restaurants or stays with us leaves with a memorable experience.
My goal is to build on that foundation. We have several new openings lined up, across our restaurants, banquet spaces, and more. There is a lot of energy and momentum right now, and it is a great phase not just for me personally, but for the entire team. All of this also brings fresh learning opportunities as we work towards creating some of the top dining destinations in the city. So the vision going forward is to honour the legacy that has been handed down to me, and to work closely with the team to take it a few notches higher.

Can you share some of your favourite local Mumbai dishes that inspire your menu creations?

My relationship with food has always been dynamic. Just as it is with my cooking, my eating preferences also keep evolving. Over the years, I’ve immersed myself in everything from Japanese and European cuisine to Indian, Thai, and Middle Eastern flavours, each phase sparking a new wave of inspiration and learning.

Right now, at Four Seasons Hotel Mumbai, we’re gearing up for the launch of new restaurants, and my current focus is heavily on Chinese and Japanese cuisine. I’ve been spending a lot of time reading, tasting, and studying these culinary traditions. But even as I explore global influences, I constantly return to Mumbai’s incredible local food culture.

One of my favourite local dishes is crisp-fried Bombay duck. It’s something I find myself coming back to not just for comfort, but also for its balance, depth, and the sheer joy it brings. Dishes like this remind me how much simplicity and technique matter, core principles that guide my own cooking as well.

How do you balance innovation and authenticity in your approach to culinary innovation at Four Seasons Mumbai?

It is very important to strike a balance between the two, yes innovation is necessary to continuously evolve cuisine, however when food gets too experimental, at times it loses its soul. So while we innovate, I believe it is very important to get the basics right by using authentic recipes and techniques. The innovation can be brought about using textures and presentation. This way the food is contemporary while still being true to its roots.

What qualities do you look for when building and mentoring your culinary team at the hotel?

When I’m building and mentoring my culinary team at the hotel, I focus on what I call the “pyramid of skills.” At its foundation is skill; the absolute bedrock of being a chef. Regardless of where someone has studied, real skill comes from practice. It’s about putting in the hard hours, mastering the basics, and honing the craft through hands-on work.

Once that’s established, the next quality I look for is knowledge: a deep understanding of techniques, cuisines, and processes. It’s important not just for personal growth but also to inspire and support the development of others.

The third and most crucial layer is adaptability. The food world changes constantly, and what is relevant today may not be tomorrow. I encourage my team to treat their job as a continuing education. They should observe, experiment, learn from peers, and stay curious about global trends. Skill and knowledge are essential, but it is the ability to evolve that truly shapes a successful culinary career.

How does your background in pastry influence your overall approach to cooking and menu development?

I have been fortunate to have worked in different kitchens and sections while growing as a chef. Having had a chance to have worked in pastry, Indian, Asian, Middle Eastern and European cuisine kitchens has helped me get a good basic understanding of these cuisines and the key techniques and ingredients used. This allows me to step in and assist my teams whenever needed. It also helps me better plan the overall cuisine repertoire of the hotel.

What exciting food pop ups can guests expect at Four Seasons Mumbai under you?

One of the highlights this season is our Mumbai Monsoon High Tea at Opus. We've reimagined nostalgic street-side favourites and comfort food with a refined, contemporary lens. Think vada pav sliders, kheema pav, Thai-style prawn cakes, and corn chaat with BBQ and peri-peri twists. On the sweet side, we’ve played with flavours like gulkand and rose in a mille-feuille, or lychee rabdi, and paired everything with teas from single-estate Indian gardens and rare global blends. It’s an experience that celebrates the romance of Mumbai monsoons while bringing in layers of surprise and familiarity. This is just the beginning, there’ll be many more exciting lineups coming in the next few months.