Flavors Unknown

Ocean-Inspired Dishes at UMI by Vikram Garg

Chef Vikram Garg

Today, I’m talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of the sea to bring guests a Michelin-level dining experience.
You’ll hear about the beginnings of his culinary journey from his childhood home in India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu.

Listen to my conversation with chef Vikram Garg on Apple Podcast here!
Listen to my conversation with chef Vikram Garg on Spotify here!

What you'll learn from Chef Vikram Garg

The foods that remind him of his childhood in India 3:12
What drove him to become a chef 3:59
How he moved through the ranks 5:56
Differences between hotel restaurants and going independent 8:26
How his culinary style was shaped 11:22
Flavors he’s picked up from around the world 12:20
How Japanese simplicity figures into his menu 13:37
The philosophy of UMI by Vikram Garg 14:17
Understanding how food is connected to memories 16:59
An example of how one dish combines multiple influences 17:40
Recognizing common threads in global dishes 19:27
Where he sources inspiration at UMI by Vikram Garg 20:25
Finding the balance in originality and customer preferences 22:01
The customer demographic at UMI by Vikram Garg 23:15
Deconstructing the creativity behind a dish 25:11
What’s important when imagining a dish 27:27
His unique preparation of foie gras 28:50
The pairing of salmon with a Maui onion 32:14
Perspectives on the future of fine dining 35:28
How Covid-era customers convinced him to add curry to the menu 39:11
Five places to eat in Honolulu 42:06
His elegant guilty pleasure food 43:20
Three cookbooks that have inspired him 44:12
Pet peeves in the kitchen 46:09
His home condiment collection 46:43

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Links to other episodes with chefs in Hawaii

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.

Conversation with Chef Roy Yamaguchi

Interview with chef Chef Chris Kajioka

Interview with chef Sheldon Simeon

Links to most downloaded episodes (click on any picture to listen to the episode)

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The word experience means time. One year experience and 10 years experience, there's a lot of difference.

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You can make a dish, but writing a menu is different because you’ve got to balance out everything. There's a composition.

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I think independent restaurants are more passion-driven whereas hotel restaurants are more requirement-driven.

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I don't like to make dishes on my menu that you can find everywhere else. It has to be unique. But it cannot be totally out of the spectrum that you don't understand the food.

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