Crafting Comfort Food and Beyond: An Interview wtih Chef Divyanshi Patel, Culinary Director – Deck 88, The Astor Goa

An Exclusive Interview with Chef Divyanshi Patel, Culinary Director – Deck 88, The Astor Goa, an all-suite boutique hotel in Candolim

In an engaging interview, Chef Divyanshi Patel, Culinary Director at Deck 88, The Astor Goa, shares her passion for creating personalized, sustainable culinary experiences.

At this all-suite boutique hotel in Candolim, she blends innovation with tradition to craft memorable dining moments that delight guests and celebrate local flavors.

Can you share your culinary journey and what inspired you to pursue a career in the culinary arts?

Divyanshi Patel: I grew up in a traditional joint family in Madhya Pradesh, where food was a constant presence but never considered a profession, especially for women.

Becoming a chef was unheard of, but I knew from a young age that I wanted to carve my own path. My love for cooking started at home, watching the way food brought people together.

That passion, combined with a drive to challenge conventions, led me to pursue Culinary Arts (Honours) from IHM Aurangabad in collaboration with the University of Huddersfield.

From there, I’ve worked my way across India, Europe, and Asia, embracing every opportunity to learn, innovate, and push boundaries.

How has your experience in Michelin-starred restaurants influenced your cooking style and approach to food?

Divyanshi Patel: In those kitchens, precision was poetry. Every cut, every garnish, every pause carried intention. Working alongside masters in Spain taught me the language of restraint, that the most powerful statement on a plate often comes from knowing what to leave out.

I learned to see ingredients not just as components, but as characters in a narrative, each with their own voice and purpose.

Today, that discipline meets my coastal roots, where the sea and spice demand their own kind of respect, creating a style that is both measured and deeply emotive.

You describe your culinary lens as “coast to coast.” Can you elaborate on what this means and how it shapes your menu at Deck 88?

Divyanshi Patel:  “Coast to coast” is not a slogan, it is a journey along 7,500 kilometers of shoreline, where every tide brings a different flavour. From the tang of kokum in Maharashtra to the gentle heat of mustard oil in Bengal, the Indian coast is a living map of heritage.

At Deck 88, we carry that map into the kitchen, reimagining coastal traditions with the finesse of global technique while keeping their soul untouched. Each dish is a tide in motion, rooted in place, yet reaching beyond it.

How do you balance traditional Indian coastal flavors with global techniques in your dishes?

Divyanshi Patel: For me, tradition is the anchor, and technique is the sail. The masalas, the freshly grated coconut, the slow braises, these are non-negotiable.

But I let them dance with modern methods: a sous-vide fish infused with toddy vinegar, a delicate espuma of coastal curry, a smoked jackfruit ragu plated with quiet elegance.

It is not fusion for novelty’s sake, it is a conversation between past and present, where each respects the other’s rhythm.

Can you tell us about the concept behind the curated tasting menus at Deck 88? What can guests expect from this experience?

Divyanshi Patel: A tasting menu, for me, is less about showcasing the chef and more about discovering the guest. I often begin not in the kitchen, but in conversation, understanding the stories, the memories, the moods they bring to the table.

From there, a six-course journey unfolds, each plate a reflection of their personality through my culinary lens.

No two menus are ever the same, but they share a common thread: the intent to make each guest feel seen, heard, and nourished – both in body and in spirit.

You’ve introduced hyper-local pairings and pop-up chef’s tables. How do these formats enhance the dining experience for your guests?

Divyanshi Patel: When we pair a dish with kokum sherbet infused with wild basil, or a dessert with jaggery-aged rum, we are not just matching flavours, we are telling the story of where we are.

Pop-up chef’s tables strip away the formality of the dining room and replace it with intimacy. The guest watches the dish take shape, smells the ingredients bloom, and often shares in the decision-making. It is less performance and more communion, a shared moment that lingers far beyond the meal.

Vegetarian fine dining is gaining popularity. What inspired you to focus on this aspect, and how do you ensure it remains innovative and exciting?

Divyanshi Patel: Growing up vegetarian taught me that creativity thrives within boundaries. Coastal vegetarian food, especially, is rich with possibility — think slow-fermented rice pancakes with tamarind chutney, or spiced pumpkin stew with fresh coconut milk.

At Deck 88, we honour these roots while challenging ourselves to reimagine them. We play with textures, revisit forgotten grains, and let seasonal produce take the lead.

The result is food that surprises without losing its sense of home, proof that vegetarian dining can be both soulful and spectacular.

What are your future aspirations for Deck 88 and your culinary career? Are there any new concepts or dishes you’re excited to explore?

Divyanshi Patel: I see Deck 88 evolving as a living archive of India’s coastal stories, a place where guests can taste heritage and innovation in the same bite.

I’m deeply drawn to exploring fermentation in new ways, coastal foraging, and working with rare indigenous grains that deserve the spotlight.

Beyond that, I want to document and preserve recipes that are in danger of being forgotten, so they live on in kitchens far beyond our own.

What advice would you give to aspiring chefs looking to make their mark in the culinary world?

Divyanshi Patel: Learn the rules until they become second nature, only then will you know which ones are worth breaking. Travel not just for technique, but for understanding; every place will teach you something the knife cannot.

Cook with intent, not ego. And remember, passion will get you started, but discipline will keep you standing when the hours are long and the challenges high.

Above all, cook with a sense of place and let your food reflect where you are, who you are, and who you are cooking for.

Chef Divyanshi Patel’s visionary approach highlights Deck 88’s commitment to exceptional cuisine and sustainability.

Her creative leadership enriches The Astor Goa’s dining experience, making it a must-visit destination for food lovers seeking authentic, thoughtfully crafted meals in an inviting boutique setting.

Read more Success stories of Indian entrepreneurs, Women Entrepreneurs & startups stories at SugerMint. Follow us on Twitter, Instagram, Facebook, LinkedIn