Vikram Garg has traveled the world over, and those experiences have given him the experience necessary to craft new and intriguing flavor combinations in one place. With both a college and post-graduate degree in hotel management from one of the top schools in Delhi, India, Garg was a shoo-in hire at several of India’s top five-star hotels and restaurants, including Oberoi Hotel in Mumbai and the Fortune Resort Bay Island in Port Blair. But the globe-hopping Garg wasn’t interested in remaining in his native land.
So in 1997 he left India's shores for Dubai, and then in 2000 made for the Virgin Islands, taking a position as executive sous chef at Rosewood’s Little Dix Bay hotel. After another stint in India, Garg was lured east once more, this time to the United States, taking over at IndeBleu in the nation’s capital.
Garg is now executive chef of the Halekulani hotel in Honolulu, Hawaii, overseeing the culinary programs of House Without a Key, Orchid, Lewers Lounge, and La Mer. It’s here that Garg uses his training in French, Mediterranean, and Southeast Asian cuisine—as well as deep knowledge of his own Indian heritage—to craft an innovative menu, including a portion that excludes any genetically modified food. And even with so much responsibility at the hotel, Garg is still traveling, serving as honorary chef for renowned restaurants in New York, Iceland, Maryland, and France.