In this conversation I chat with Abhi Tiwari, head chef at the Osprey Hotel, who shares his journey towards creating a zero-waste kitchen and emphasises the importance of nutrition and sustainability in the culinary industry. He discusses his educational background, the challenges of changing kitchen culture, and the need for chefs to continuously evolve their practices to meet modern consumer expectations. Abhi highlights the significance of teamwork, community engagement, and the role of chefs in influencing healthy eating habits while reducing food waste.
A conversation which illustrates Abhi’s significant passion for good nutritious food using circular practices.