Executive Chef Paul Noronha interviewed by Sumita Chakraborty, Editor-in-chief, TheGlitz

From the aromatic kitchens of the iconic ITC Maratha to the heart of TheGlitz Media, my journey with Executive Chef Paul Noronha has truly come full circle. It feels like it was just yesterday when I first met Executive Chef Paul at ITC Maratha for a different magazine, and now, as Editor-in-Chief, TheGlitz, I’m reconnecting with him at the very same iconic hotel where it all began. The warmth, the infectious energy, and that signature jovial spirit that made our first meeting unforgettable are still as vibrant as ever. It feels like no time has passed at all, yet Executive Chef Paul’s culinary zest and passion have only multiplied tenfold!

Truly, Executive Chef Paul’s culinary journey has been one of passion, precision, and perseverance. From the vibrant streets of Dadar to becoming a master of Indian flavours at the ITC hotels, his story is a beautiful blend of tradition, innovation, and pure love for food. Working with legends like Chef Imtiaz Qureshi, cooking for global dignitaries, and rising to become the proud custodian of ITC’s legacy brands, Executive Chef Paul has not only honed his craft but also shaped a career marked by humility and resilience.

Today, as I reconnect with him, I’m reminded of the same warmth and infectious enthusiasm that makes Executive Chef Paul Paul not just a chef par excellence, but a mentor, a team player, and above all, a proud ITC man. Whether he’s sharing his journey, tales of culinary disasters that turned into triumphs or talking about his cherished Golden Retriever, Shia, Executive Chef Paul’s authenticity and love for his craft shine through in every conversation. Indeed it’s an absolute pleasure to reconnect with someone whose journey has been so intertwined with the essence of hospitality… and to see how far he’s come, while remaining as grounded as ever. Here’s to full circles and even fuller plates, Executive Chef Paul!

Over To Executive Chef Paul

From Dadar to ITC Maratha… your culinary journey has been super exciting, could you tell us more about it? What made you pick the hospitality segment and today, when you look back, is there anything you would change in your journey?

Growing up in Dadar, food was always at the heart of our home… flavours from Goa mingled with the bustling energy of Mumbai. I was drawn to the magic of kitchens early on. Hospitality wasn’t just a profession for me, it was a way to connect with people through food. Looking back, I wouldn’t change a thing. Every challenge taught me something, and every station I worked at sharpened my identity as a chef.

You’ve worked with a legend like Chef Imtiaz Qureshi. What’s the most unforgettable lesson he taught you?

Chef Qureshi taught me that cooking is not just technique… it’s poetry. He’d always say, “Let the food speak.” His reverence for tradition, patience with process, and insistence on precision still guide me. But above all, he taught me humility, no matter who you are, let your food do the talking.

Cooking for dignitaries like VS Naipaul and Madeline Albright must have been exciting! Any behind-the-scenes stories you can share?

Oh, plenty! I remember Mr. Naipaul had very specific tastes—minimalist but deeply flavorful. We crafted a Goan-inspired menu that brought a smile to his face, and that moment was pure gold. With Madeline Albright, it had to be perfect as instructions given by her butler. It’s in those quiet kitchen decisions that the thrill lies—you’re curating memories, not just meals.

What’s one kitchen disaster that turned into an unexpected success?

Once, a key spice blend for a royal Indian dish was mistakenly replaced during prep. We had to improvise—quickly balancing the dish with freshly ground whole spices. The result? The guest loved it even more than the original recipe! That day, I learned that instinct and experience often beat rigid structure.

You’ve worked across multiple ITC properties— why only ITC? And does each city influence your cooking style in a unique way?

ITC isn’t just a brand—it’s a philosophy. The emphasis on Indian heritage, sustainability, and culinary excellence aligned with my values from the start. Every city has shaped my food—Chennai gave me finesse, Hyderabad gave me speed, and Mumbai gave me soul. …And ITC gave me the canvas to express it all.

If you had to create a five-course meal that represents different phases of your career, what would be on the menu?

1.Amuse-bouche: Goan Prawn Recheado Tartlet – my childhood on a plate.

2.Starter: Kakori Kebab – a tribute to my training under Chef Qureshi.

3.Soup: Lentil Shorba with Coconut Foam – a nod to blending traditions.

4.Main Course: Murgh Awadhi Korma with warqi parantha – my signature dish at Kebabs & Kurries.

5.Dessert: Tender Coconut Payasam – a celebration of comfort and innovation.

What’s one food trend you think is overrated, and one that deserves more attention?

Overrated? Over-styled, deconstructed food that forgets flavour. Underrated? Regional Indian grains—like millets and red rice. They’re rich, versatile, and deeply rooted in our heritage.

Your wife is also an ITC employee—do kitchen debates ever happen at home?

Of course! We both love food and have strong opinions—especially about spice levels and plating! But it’s all in good fun. Sometimes, she’s the toughest critic, and that keeps me sharp.

You love pets and so do we in TheGlitz … Tell us about Shia, your Golden Retriever… do you ever rustle up special meals for him?

Shia is pure joy! I make him special chicken-and-veggie stews, all balanced and vet-approved. Sometimes, I think he’s more spoiled than we are!

What’s the one dish that defines ‘comfort food’ for you, no matter where in the world you are?

A simple Goan fish curry with steamed rice. It brings me home, every time.

 What are the challenges you’ve faced in your journey and what lesson have you learned from them?

Long hours, evolving trends, and the pressure to constantly innovate—it’s not always easy. But I’ve learned that consistency, passion, and respect for your team are everything. The kitchen tests you, but it also teaches you resilience.

Could you list three milestones in your career which you are extremely proud of...

1.Being entrusted as the Custodian of Kebabs & Kurries—a legacy brand within ITC.

2. Curating a state banquet menu for international dignitaries—a career-defining honor.

3. Mentoring young chefs who are now making their mark across India—that’s the most rewarding milestone of all.