Chef Marlon Lobo – Chef, Consultant & the Official FOODIE ‘The Goan Foodie’ is the brain child of Chef Marlon Lobo, multi talented Chef of Goan origin, a true lover of good food and ingenious products.
On completing my education, from F.H.R.A.I. institute of hospitality management, as a Chef, I worked with the Taj Group in Mumbai and Delhi and the Goa Marriott, covering most of the departments of the kitchen. I then trained and joined MSC cruises based in Italy. Here I worked with people from all around the globe, and was able to discover, experience and explore different cuisines. After 2 years, I decided to come back to Goa, bringing back with me my experience and knowledge of what I gained over the years. Today besides a ‘Foodie’, I am a chef, as well as a chef trainer, where I have trained cooks and chefs from 5 stars, 4 stars, and 3 stars as well as been associated with most of the top restaurants across Goa. I also was the production manager of an Indo Italian company known as Buona Pasta foods Pvt. Ltd. Manufacturing Italian Pasta in Goa.
I am happy to consult any restaurant willing to share my vision of putting Goa on the world culinary map.
-Chef Marlon Lobo
I design the menu based on the concept of the restaurant, price brackets, pallet of the target segments.A smart menu design should be optimized to cause minimum waste of resources and make most out of the available rescources.I always strive to create signature dishes for restaurants by which the restaurant can be recognized and revered.
Following high standards of service and creating the right ettiquette of conduct is the most important for services staff. Not only are they direct representers of your restaurant but their skills directly impact your footfalls.Well trained service staff not only have to follow to serve the clients properly but also need a technical knowhow.
Sourcing good quality produce is the hallmark of quality dishes, Optimum use of ingredients and other raw materials whether it is vegetables, spices, meats are the deciding factors of correct pricing and value for money of your customers.The best quality and consistent produce is key for smooth kitchen operations.