Chef Shachi Mehra of ADYA Restaurant

(Gerry Furth-Sides) CHEF SHACHI MEHRA’s love of food and cooking came early on when she was a youngster. Born in India, her early family experiences helped to develop and shape her love of food and appreciation for balance, in flavors and in life.  Incorporating fresh local ingredients into her dishes is also key, and she used Melissa’s Produce to ensure their high quality.

My parents were both wonderful cooks, recalls Shachi.  “My mom prepared a variety of dishes for us when we were young and introduced us to so much of Indian cuisine.  Sadly, her mother passed away when Shachi was young although her dad took over with ease.  Shachi was there to help even as a youngster. “I loved baking and I was the one who made everyone’s birthday cake and had the reputation for this the whole time I was growing up.  Still, the plan was for her to become a physician.  “I worked for a doctor,” she explained, ” and from the first time I spoke with him I realized he had a passion for what he was doing.  I realized then and afterward that I did not have this until I spoke to a chef about restaurants at this time, and ‘knew right away’ that this was what I wanted to do.  Apparently the chef knew as well because he hired her on the spot.

Thus began Shachi’s professional journey with Chef Bruce Johnson, hailed by the New York Times as a premier chef — which she laughingly told us she was not even  was not aware of at the time!  It seems as though it was “meant to be.”   He extended an invitation for her to spend a day prepping in his kitchen at Trap Rock Brewery in New Jersey. It was her first encounter with a professional kitchen and after only a few hours, she knew she had found her life’s passion. She was offered a job on the spot, and she went on to work in pastry and garde manger for the next year.

She went on to meet Chef Floyd Cardoz of Manhattan’s legendary Tabla and Bread Bar, where she was given the opportunity at the restaurant’s garde manger station. Ultimately, she was appointed to Head Cook at Bread Bar, which had a popular open kitchen. Being “on stage” for clientele was a fantastic learning experience, as she had to manage the kitchen and supervise the line cooks, while simultaneously interacting with guests.  It is also why she is such an engaging, informative and relaxed cooking class instructor.

Chef Shachi has become known for bringing a unique global perspective to her work, which can be attributed to eight-month culinary journey through India, Japan and Australia. Upon her return, she went on to sharpen her skills in some of the most demanding kitchens in this country. She served as Sous Chef at the award-winning Bombay Club in Washington, D.C.; opening Sous Chef at Bocanova, a successful Pan American restaurant in Jack London Square in Oakland, CA; and Executive Sous Chef at Junnoon, a modern Indian restaurant in Palo Alto, where Chef Shachi was named one of five ‘Rising Stars’ by Gentry Magazine. Prior to opening ADYA, Chef Shachi received great press and acclaim as the opening chef at Tamarind of London in Newport Coast.

CHEF SHACHI MEHRA’s menus tastefully balance a variety of flavors and make cuisines appealing to a range of tastes.  Chef Shachi blends Western and Indian cultures, tradition with modernity. This also meant expanding her culinary horizon.  The family ate mostly vegetarian fare.  “The first I had fish, in India, Shachi reports,” I was 21.  And I discovered that I loved the taste. After that I knew that I was meant to at least taste whatever food I would be serving to other people, and this included beef.  It doesn’t mean I would sit down and eat a steak, but I always want to try at least a little bit of everything.”

For more information, visit //www.adyaoc.com (there are 2 locations).