London · Professional Chef
Four years shaped by London kitchens.
Professional chef with experience across London restaurants and gastro pubs, specialising in French fundamentals, continental cuisine, sauces, breakfast service and disciplined kitchen operations.
FouryearsinsideLondonkitchenstaughtmethatgreatcookingbeginslongbeforetheplatereachesthetable.
My culinary experience has been shaped by professional restaurant service, gastro pub kitchens, breakfast operations, French culinary foundations, continental cooking and the discipline required to perform consistently during demanding service.
Discover My StoryAcareerbuiltinsideprofessionalkitchens.
Hitarth Chauhan is a professional chef with approximately four years of culinary experience in London. His background spans restaurant kitchens, gastro pubs, breakfast service and French-influenced cooking.
His professional kitchen experience has developed strong fundamentals in preparation, sauce work, mise en place, continental food, hygiene, organisation and maintaining consistency during demanding service periods.
His approach is centred around discipline, preparation, cleanliness, teamwork and respecting ingredients.
Selecteddishesandservice.
Frompreparationtoservice.
Artist Residence
Pimlico · London
Part of Hitarth's London culinary journey, working within a professional hospitality environment where preparation, consistency, organisation and service standards formed an important part of everyday kitchen life.
London Gastro Pub
Classic comfort. Professional execution.
Working in gastro pub kitchens provided experience balancing approachable British-style food with professional preparation, timing, consistency and fast-paced service.
- Preparation
- Service
- Timing
- Organisation
- Teamwork
- Kitchen discipline
58 Street Jazz Club
Another chapter of Hitarth's London hospitality experience, combining professional kitchen preparation with the rhythm and demands of a busy hospitality environment.
Rolesacrossthekitchen.
Responsibility · Preparation · Service
Experience working as a Chef de Partie within professional kitchen environments, contributing to station preparation, service organisation and maintaining food quality and kitchen standards.
Craftbuiltonfundamentals.
French Foundations
Fundamental French cooking techniques and classical culinary principles.
Sauces
Experience with basic French sauces, sauce preparation and kitchen fundamentals associated with the saucier station.
Continental Cuisine
Preparation and understanding of European and continental-style dishes.
Gastro Pub Cuisine
Comfort-focused restaurant food prepared within professional hospitality environments.
Breakfast Service
Professional breakfast preparation, organisation and service.
Mise en Place
Structured preparation and station organisation before service.
Food Hygiene
Understanding and application of professional kitchen hygiene and food safety procedures.
Kitchen Operations
Organisation, teamwork, preparation, cleaning and maintaining standards during service.
Goodcookingstartswithdiscipline.Greatcookingcomesfromunderstandingingredients.
For me, professional cooking is built around preparation, consistency, cleanliness and respect for the ingredient. Technique matters, but so does organisation, timing and the ability to work as part of a kitchen team.
Professionalstandardsbeyondtheplate.
Food Hygiene
Maintaining clean, organised and safe professional kitchen environments.
Food Safety
Following correct food handling and storage practices.
Mise en Place
Preparing ingredients, equipment and stations efficiently before service.
Organisation
Keeping sections structured during preparation and service.
Teamwork
Working with chefs and kitchen teams during busy service.
Consistency
Producing food to expected standards repeatedly.
FouryearsshapedbyLondon.
Working in London provided exposure to diverse hospitality environments, different styles of service and the discipline expected inside professional kitchens.
“Preparationcreatesconfidence.Consistencycreatestrust.”
Thenextchapter.
Building on four years of London kitchen experience, Hitarth continues to develop his understanding of food, flavour, hospitality and professional cooking while bringing those experiences into the next stage of his culinary career.