Spotlight on: Head Chef, Jai Shaikh

Colbert’s Head Chef Jai began his professional training more than twenty years ago, after abandoning a career in medicine, called instead by the desire to experiment with flavour and to understand the science of food. Six years spent as Sous Chef on board the QE2 resulted in a number of highlights, including the opportunity to cook for Queen Elizabeth II. Jai spent four years as Head Chef at The Ivy Collection before joining The Wolseley Hospitality Group in 2024.

Tell us a little about your background?

I grew up in Mumbai surrounded by a plethora of culinary influences, from Indian and Vietnamese to Italian and Thai. I found an early passion for my mother’s improvised dishes, which were always fresh and seasonal, with an emphasis on fish, vegetables and low, slow cooking. I’m one of seven, so we cooked economically, balancing meat dishes with vegetable-based food at least three days a week.

What drew you to this industry?

My interest in cooking first developed as a teenager, even though I went on to begin training as a doctor, influenced by a few family members who are medics. In the end, I followed my heart and switched to a catering college in south Mumbai, followed by my first job working for a hotel group there. I think the idea of spending a career developing flavours and cooking for people was the ultimate lure.

What still excites you about food, even after two decades in hospitality?

Nothing makes me happier than experimenting with new ideas or cooking classic recipes, whether an awesome seafood dish, chicken or a slow-cooked meat. To me, there’s something very wholesome about slow cooking, whether a stew, blanquette or even a classic biryani – my all-time favourite. In general, food tends to make me happy, wherever I am in the world. It’s something that gives me satisfaction and a connection to others.

What feels special about cooking at Colbert?

I’m a fan of simple classics cooked well, whether it’s eggs cooked just right or beautifully cooked fish, so Colbert, with its comforting bistro menu, is ideal for that, plus I love French cooking. At home, I’m a big fan of making omelettes for the family – there is still a draw for me in preparing those favourites, with their roots in French cuisine.

What have been some of your favourite experiences as a chef?

The QE2 was a different world: it’s a little like a five-star hotel at sea. Because we were always on the move, we could source ingredients from wherever we were in the world. Everything was made in-house, so it was a fantastic experience for me as a young chef. The kitchen operated in an old-school manner, with separate sections for soup, fish and pastry for example. There were over 220 of us, comprising 26 different nationalities, working across eight different kitchen areas. It certainly taught me how to communicate, work under pressure and hone the fundamentals. Now, I’m free to experiment a little more.

Where can we find you when you’re not in the restaurant?

For nearly the last decade, I’ve lived in London with my wife – my ‘best’ half – Emma, and our two boys, who are 14 and 11. They are in that phase of experimenting with You Tube recipes, from Lava chicken to cakes and cookies that have gone viral, so you’ll often find me in the kitchen with them.