(March 9, 2025) In a Michelin-starred kitchen in France, surrounded by the best chefs in the world, Vivek Salunkhe learned that cooking isn’t just about skill—it’s about respect for ingredients and the stories they tell. Under the guidance of Chef Raymond Blanc, a mentor to legends like Gordon Ramsay and Marco Pierre White, he worked with the finest seafood, game meats, and aged cheeses, mastering classic French techniques. The experience changed the way he saw food, teaching him that great cooking starts with understanding and honoring every ingredient.
Chef Vivek Salunkhe
Now, at Crackle Kitchen in Bengaluru, a 22-seater intimate space, he is bringing this philosophy to life, blending his global experience with Indian roots to create an omakase dining experience that is as much about storytelling as it is about flavour. “India is rich in culinary talent, but sometimes we tend to overlook discipline, commitment, and consistency. My goal is to bridge that gap by blending India’s deep-rooted food heritage with the precision and techniques I have honed abroad,” he tells Global Indian.
Gastronomical Journey – From Mumbai to the World
Born into a Konkani-Mangalorean family and raised by his grandparents, Salunkhe’s early years were spent in a 100-year-old British-era bungalow in South Mumbai, where his love for art took root. “After my grandparents retired, they moved to a farm on Mumbai’s outskirts, where I learned the basics of farming, poultry, and cattle rearing. My grandfather, a true meat enthusiast, opened a small mutton shop, which became my first exposure to butchery. During school vacations, I spent time at the shop, which eventually turned into a part-time job under my second mentor, Shaaji Ustad, a master butcher. Looking back, these two mentors unknowingly shaped my foundational skills, setting the stage for my journey ahead,” he recollects.
View this post on Instagram
Chef Tales – An Unlikely Beginning
However, becoming a chef was never part of the plan. “I had always envisioned a career in the armed forces, but when that didn’t work out, my elder brother encouraged me to explore hospitality and helped me secure an apprenticeship at Taj Hotels. At first, I struggled. I didn’t quite fit in, lacked discipline, and found it difficult to mingle with my seniors,” he adds.
As a consequence, he was assigned a week-long shift in the butchery, tasked with inventorying stock in a -16°C freezer and deboning chickens every morning. But instead of dreading it, he felt at home. “Years of butchery experience instinctively kicked in, and my seniors were surprised by my knife skills. That moment shifted my perspective, I realised that maybe, just maybe, I could be a chef.”
Career Cues – The Making of a Chef
Vivek then worked across a diverse range of food establishments from Mumbai’s local canteens and Juhu’s bustling restaurants to the five-star hotels on Marine Drive. Each setting, whether a banquet, lounge, or high-end kitchen, offered invaluable lessons and shaped his culinary journey. “Every place and person I encountered became a milestone, deepening my understanding of the profound connection between food and human psychology. I came to realise that cooking is not just about technique it is about storytelling,” he adds.
In the early 2000s, when he played football for his father’s team, most of his teammates worked in hospitality. Post-match conversations often drifted toward career prospects and many spoke about cruise liners, which some say are known for quick money but little fulfilment. “One day, a teammate, Gerrard, a comic book enthusiast, casually brought up Michelin-starred French restaurants. It was the first time I heard someone speak about food with such depth and passion, and it struck a chord. I realised that if I was serious about this industry, I needed to learn from the best. That realisation set me on the path to Chef Raymond Blanc,” he says.
France Calling – Mastering the Classics
Knowing that Chef Raymond Blanc is a legend, being a mentor to culinary greats like Marco Pierre White and Gordon Ramsay, he knew this was his calling card.
“He is the embodiment of classic French cuisine, with recipes deeply inspired by his mother’s home cooking. In his kitchen, we specialised in cold-sea fish, game meats, and poultry, all prepared using time-honoured techniques. My biggest takeaway from the experience was a profound respect for ingredients. I had the privilege of working with and tasting some of the finest seafood, meats, vegetables, and cheeses. That experience reshaped my approach to cooking, respecting the ingredient is the first step to great food,” he reminisces.
Global Influences – A World of Flavours
During his time in France, he also hosted private pop-ups in Bordeaux and Monaco, and these experiences shaped his approach to French cuisine. “My French senior, Chef Thibault, introduced me to the world of private dining, what we now call pop-ups. At the time, these were exclusive, intimate dinners for high-profile guests, often following long gambling nights in Bordeaux and Monaco. I still remember serving some of the most luxurious ingredients—generous dollops of Beluga caviar, perfectly aged meats, and rare, exquisite wines. These experiences refined my understanding of luxury dining, the precision it demands, and the art of creating an unforgettable dining experience,” he explains.
Zunka Bhakar
Returning to India – Bring It All Back Home
For someone who admits that he has always been a Mumbaikar at heart, he always knew that he would return with international exposure, refined skills, and a broader perspective. India’s culinary scene is rich in tradition, but Vivek sees a gap in discipline and consistency. With his global experience, he aims to blend India’s heritage with the precision and techniques of world-class kitchens.
This is exactly what he is doing at his new restaurant Crackle in Bengaluru. “At Crackle, our philosophy revolves around seasonal produce and open-fire cooking. Our omakase-style dining experience, meaning ‘leave it to the chef,’ is all about storytelling through food. Every morning, we source the freshest ingredients and spend the afternoon prepping, and by evening, we bring it all together to serve dishes at their absolute best. Freshness is not just a priority, it is the foundation of everything we do,” he says.
Chef Vivek Salunkhe at Crackle
His omakase and cocktail experience is something that his guests have embraced wholeheartedly. “We are taking things a step further. On March 12th we are launching our Steak & Wine programme, an exciting new menu that brings together expertly grilled cuts, bold flavours, and perfectly paired wines. We are excited about bringing a steak experience to the city in this way,” he says.
Parting Shot: The Mind Behind The Chef
Ask him about his inspiration, and he’s quick to dismiss the idea of motivation, comparing it to a fleeting high that never lasts. “What truly makes a difference is discipline, curiosity, and consistency. These are what keeps one moving forward, even on the toughest days. I find inspiration in the people around me, my colleagues, friends, and family who challenge me, teach me, and push me to grow,” he says.
One life lesson he lives by is, “He who opens a school door, closes a prison.” For him, learning never stops. “Stay curious, keep evolving, and embrace every opportunity to grow.” As for the future, he hints at exciting plans but prefers to reveal them when the time is right. For now, his advice is simple, “Keep cooking, keep traveling, and most importantly, stay calm.”
