The acclaimed long-running At The Pass series showcases Toronto and the GTA’s best chefs. You won’t find any celebrities featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. Meet Sreekar Kapuganti.

🕘 5 min read

Currently

Line Cook, Côte de Bœuf. Private Chef, Official Residence of diplomats representing Canada.         

Formerly

Italian restaurant, Intern at The Bombay Canteen.

Favourite dish to make right now

Prawns Curry!

Last cookbook purchase

Elegant Entertaining: Seasonal Recipes from the American Ambassador's Residence in Paris by Dorothy Walker Stapleton and Philippe Excoffier. It was a gift.

Have you read it/tried any recipes

Yes I read the book and tried Duck with Peaches, Spicy Jus, and New Noirmoutier Potatoes.

One dish or ingredient you’d like to see gone from menus

Truffle oil and truffles. I love truffles, but it has to go for a certain time to come back.

And one dish or ingredient that you’re excited about right now and would like to see on more menus

Bitter melon.

Biggest influences

My parents have been super supportive with my career choice since day one. As I come from a family of engineers, it was a tough and completely different career path I opted for.

Chef Thomas Zacharias has personally been the biggest influencing person in my life as he has shown me the pathway to work in the kitchen - For a person who had no experience in the kitchen, by letting me enter a complete professional kitchen to experience the real kitchen life.

If you could eat at any restaurant

Kakatiya Mess (Hyderabad, India), probably my most favourite restaurant, but I’ve always wanted to try at Odette and Core by Clare Smyth.

Last thing you ate

Rice and dal. I love rice with everything!

Three must-have ingredients always in your fridge

Green chilli, coriander, and lime.

Guilty pleasure

Biryani, Chicken 65 and gelato!

Top 3 favourite Toronto restaurants

Umm, tough one! Parallel Brothers, The Chefs’ House - great place run by George Brown College students - and Pho Rùa Vàng Golden Turtle Restaurant - their Spring rolls are to die for. Just love it!

Top 3 favourite Toronto bars

Café Pamenar, Hanmoto, and The Cloak Bar.

Go-to drink

Love to try new drinks.

One habit you have in the kitchen that you should lose, but can’t seem to shake

Smile or laugh during serious moments  - my stress buster though/weakness. And butterfingers, for sure – I drop every single thing.

And one habit you have in the kitchen that will inspire young chefs

Consolidate everything after the service and multitask for being top of the game!

Hidden talent

If it’s considered to be a talent, trying as many coffee shops as possible and single diner at many restaurants.

Best career advice you ever received

Always ask questions and make sure you know what you do before doing it, if you are not sure, ask again! From my mentor Chef Thomas Zacharias.

Worst career advice you ever received

I personally believe there's nothing as bad advice. It's all about how we take it or just move forward. 

Your advice for young cooks starting out in the business

Work smart while you work hard - it’ll take you a long way! And enjoy the process and curve of learning - It’s fun. Most importantly, respect everyone!

Discover more chefs in the At The Pass series.

Know someone in Toronto or GTA who should be featured? Submit their name for consideration. (And yes, you can nominate yourself. )

For breaking news, updates, interviews + much more, follow Toronto Restaurants on Instagram and Facebook and subscribe to the TR Newsletter.   

Enjoy this? Like, follow and comment on Instagram and Facebook. Forward and share using the icons below. #supportlocal