01 · Culinary point of view
“A memorable dish should arrive with a little warmth, a little surprise, and a reason to take one more bite.”
Alex Morgan · Chef Chef · Hospitality & Lifestyle
Cook with heat.
Serve with heart.
A chef building expressive menus around bright citrus, slow fire, seasonal produce and the small details guests remember after the plate is gone.
◎ Contemporary cuisine · seasonal menus · kitchen leadership
live firecitrus + smokeseason-led
The philosophy
Bright ingredients.
Deep character.
My cooking balances the lift of fresh acidity with the depth of flame, caramelization and patient stock work. I like menus that feel generous rather than precious, rooted in craft, but alive enough to change with the market.
12years in kitchens
46seasonal menus
18team members led
02 · Specialties
My kitchen
vocabulary.
Skills shown as a working culinary language, the techniques and disciplines that shape the plate.
Live-fire cookingModern Indian accentsSeasonal tasting menusSauce & stock craftVegetable-forward platesMenu developmentKitchen brigade leadershipFood costingPlating & service rhythmSupplier relationshipsPrivate diningHospitality storytelling
04 · Kitchen journey
From prep list
to pass.
Representative experience across restaurant kitchens, tasting-menu development and hospitality teams.
Chef de Cuisine · Ember House
2023 - PresentLead a 14-person brigade, develop seasonal menus, manage service standards and collaborate with front-of-house on guest experience.
Sous Chef · The Green Room
2020 - 2023Owned sauce, garde manger and vegetable sections while supporting menu testing, ordering, prep systems and training.
Chef de Partie · Field & Flame
2017 - 2020Built strong foundations in classical technique, live-fire cookery, fish butchery, service timing and disciplined mise en place.
05 · My method
A good service starts long before the pass.
The work behind a memorable plate is a flowing sequence: source, prep, taste, refine, communicate and deliver.
Read the market.
Start with produce, seasonality and supplier quality before deciding what the menu wants to become.
Layer flavor.
Use heat, acidity, texture and restraint to create dishes with a clear center of gravity.
Refine the detail.
Test sauces, portions, garnish and pacing until the plate feels intentional from every angle.
Lead the room.
Keep communication calm, standards high and the whole brigade moving as one during service.
06 · Contact
Let’s make something worth gathering around.
For restaurant opportunities, private dining, menu collaborations or culinary direction, send a short note with the idea, date and setting.
✉ kitchen@citrusember.co
☎ +91 90000 00000
◈ Goa, India