FROM MUMBAI TO CANTERBURY

Growing up in Mumbai, India, Tejas Nikam's interest in food began early by watching his father cooking at home. After spending time in London honing his craft, Tejas moved to New Zealand and took up a role in Peter Gordon's Bellota at SkyCity. He progressed to being part of the opening crew of The Sugar Club and says this was a pivotal moment in his career. He not only learnt from the ‘king of fusion’ himself but worked alongside other talented chefs from London who had come from Michelin starred restaurants. 

Under the tutelage of Gordon, Tejas has become a master of fusion cuisine himself and says that the key to successful cooking is to use a variety of flavours, colours and textures to build a great dish using as much locally sourced product as possible.

Using all his skill and knowledge he moved to Christchurch and successfully opened the brand new restaurant, Vices & Virtues which is part of the first five-star Sudima Hotel in New Zealand.

Tejas says food is like breathing to him and is something that will always be with him.

Learn more about Tejas here and if you want to experience his talent firsthand you can book tickets to his Ambassador Series dinner here.