HALEKULANI ANNOUNCES HAWAII’S NEW ELITE ‘TABLE ONE’

07-22-2009

 

FEATURING EXECUTIVE CHEF VIKRAM GARG

 

 

FOR IMMEDIATE RELEASE

HONOLULU, HI – Hawaii’s iconic luxury hotel, Halekulani, celebrated for its award-winning masterful cuisine and unparalleled personalized service has announced a new, one-of-a-kind dining experience in Hawaii, TABLE ONE. Surrounded by myriad exotic orchids and overlooking open-air panoramic views of Diamond Head and Waikiki Beach, the elite TABLE ONE, featuring the culinary brilliance of Halekulani’s Executive Chef Vikram Garg, is positioned to rival the world’s most memorable and compelling dining experiences. TABLE ONE is set to serve August 2009.

 

TABLE ONE, an exclusive ‘restaurant within the restaurant’ of award-winning Orchids, will cosset guests on a global journey of remarkable culinary passion and vision, celebrating the art of superior sensorial dining. Paired with Halekulani’s legendary and gracious service, TABLE ONE will establish a new pinnacle of sophisticated dining within the world of luxury hotels and resorts.

 

“Beyond my passion for food itself, it is my guests that truly inspire me to cook,” said Halekulani Executive Chef, Vikram Garg. “At TABLE ONE, I will measure and marry their preferences, culinary desires and curiosities to create a memorable and transforming dining experience. In a way, menus themselves can sometimes restrict spontaneous culinary creativity. TABLE ONE will forever transcend any dining restriction.”

 

Located in the atrium of Orchids restaurant adjacent to the Living Room of Halekulani’s Historic Main House, TABLE ONE offers a five-course ($95.00 per person) or seven-course ($125.00 per person) tasting menu with additional selections of internationally acclaimed two-tier wine pairings. Each menu, personally designed by Chef Vikram Garg and inspired by his guests, features regionally inspired global cuisine using the finest in local seasonal ingredients.  Available for dinner service, Tuesday through Saturday at 6:30 p.m., TABLE ONE accommodates 4 – 6 guests and requires 48-hours advance reservations with lunch service available upon request.

 

Complimentary valet courtesy of Halekulani. Collared shirts and slacks for gentlemen and evening attire for ladies. Reservations Required at (808) 923-2311, ask for Dining Reservations and TABLE ONE by Vikram Garg. Reservations will be taken starting August 1, with first service, August 15, 2009.

 

 

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About Halekulani Executive Chef, Vikram Garg

VIKRAM GARG, Halekulani Executive Chef, emerges as a chef of limitless proportions, celebrated for his masterful ability to envision uniquely inspired cuisine beyond conventional ethnic food groups, infusing the finest in regional ingredients while establishing a universal palette built on a foundation of memorable gastronomic experiences. As Executive Chef of the world-renowned Halekulani, Vikram Garg oversees the culinary vision for the hotel’s award-winning restaurants and culinary program including House Without a Key, The Veranda, Orchids, La Mer, Lewers Lounge, 24-hour In-Room Dining and Hawaii’s leading gourmet banquet program.

 

Garg’s culinary philosophy is that cooking at its root is the language of experience, provocative foresight and cultural revelations as expressed through profound sensory expressions of global cuisine. With a commitment to using the best of seasonally appropriate local ingredients employed with a view towards global culiunary sensibilities, Vikram incorporates and exploits his classical training in French, Mediterranean and South-East Asian cuisine with his own indigenous Indian influences. His sensory approach towards cuisine awakens the guest’s memory of earlier times and places with mellifluous force and passion of Proustian proportions.

 

A graduate of Delhi’s Oberoi School of Hotel Management and a recipient of a Post-Graduate degree at the Oberoi Center for Learning and Development, Vikram Garg has honed his culinary skills at some of India’s top five-star Hotels and Restaurants including, Bay Island in Port Blair, Oberoi Hotel in Mumbai (Bombay) and New Delhi, and the Metropolitan Palace Hotel in Dubai.  In 2000, Vikram headed to the British Virgin Islands as the Executive Sous Chef at Rosewood’s Little Dix Bay.  After his stint in the Caribbean, he decided to return to India as leader of the kitchen at Leela Kempinski Palace, a five-star resort in Bangalore. While back in India, Vikram contributed to the Asian Menu Planner cookbook, which focuses on delicious meal recommendations for all occasions featuring subtle Southeast Asian & Indian delicacies.  Little did he know this experience would be the perfect precursor to his time at ‘indebleu’, Washington DC.; where he brought a passion for food and a respect for the flavors of his native country to the culinary Mecca of  the country’s capital.

 

Outside of the kitchen and away from farms and markets, Vikram enjoys life in Hawaii with his wife Abhilasha and two daughters Iya Akanke, Veda Asmi. He finds extreme pleasure in preparing a custom degustation-style meal, around a chefs table, for his friends…truly, his guests.

 

About Halekulani

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