Today, I’m talking to chef Vikram Garg from UMI by Vikram Garg, located in Honolulu, Hawaii. Raised in India, Garg was trained in the French-style of culinary arts, providing him with the knowledge of classic techniques. With influences from Japan, the Middle East, Scandinavia, and Hawaii, he seamlessly merges international influences with the bounty of the sea to bring guests a Michelin-level dining experience. You’ll hear about the beginnings of his culinary journey from his childhood home in India to his experiences abroad. He shares the global influences that inspired his creative artistry and takes you behind the scenes to understand the mouthwatering depths of flavor that grace his restaurant menu.
What you'll learn from Chef Vikram Garg
The foods that remind him of his childhood in India 3:12What drove him to become a chef 3:59How he moved through the ranks 5:56Differences between hotel restaurants and going independent 8:26How his culinary style was shaped 11:22Flavors he’s picked up from around the world 12:20How Japanese simplicity figures into his menu 13:37The philosophy of UMI by Vikram Garg 14:17Understanding how food is connected to memories 16:59An example of how one dish combines multiple influences 17:40Recognizing common threads in global dishes 19:27Where he sources inspiration at UMI by Vikram Garg 20:25Finding the balance in originality and customer preferences 22:01The customer demographic at UMI by Vikram Garg 23:15Deconstructing the creativity behind a dish 25:11What’s important when imagining a dish 27:27His unique preparation of foie gras 28:50The pairing of salmon with a Maui onion 32:14Perspectives on the future of fine dining 35:28How Covid-era customers convinced him to add curry to the menu 39:11Five places to eat in Honolulu 42:06His elegant guilty pleasure food 43:20Three cookbooks that have inspired him 44:12Pet peeves in the kitchen 46:09His home condiment collection 46:43


I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with chefs in Hawaii
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with chefs from Hawaii.Conversation with Chef Roy YamaguchiInterview with chef Chef Chris KajiokaInterview with chef Sheldon Simeon
Links to most downloaded episodes (click on any picture to listen to the episode)



Chef Sheldon Simeon




Chef Andy Doubrava




Chef Chris Kajioka




Chef Suzanne Goin



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The word experience means time. One year experience and 10 years experience, there's a lot of difference.
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You can make a dish, but writing a menu is different because you’ve got to balance out everything. There's a composition.
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I think independent restaurants are more passion-driven whereas hotel restaurants are more requirement-driven.
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I don't like to make dishes on my menu that you can find everywhere else. It has to be unique. But it cannot be totally out of the spectrum that you don't understand the...