Less is more, reads a slogan on the inside door of the now-shut Salt Water Café in Bandra. For Chef Gresham Fernandes, Culinary Director at Impresario Entertainment & Hospitality, those are not just mere words but a philosophy he is trying to live by.
Restraint, he tells us, has attained a lot of importance in his life, whether in the kitchen or how he runs a restaurant. “After you have built things up, after a point, you have to start taking a step back — in terms of how the team is running the kitchen or how the front of the house is running. The main job is to build the framework and give everyone the tools to work within that framework,” he says.
