Since joining The Langham, Melbourne as Executive Chef earlier this year, Deepak Mishra was quick to put his trademark culinary stamp across all of the hotel's menus including revolutionising Aria Bar & Lounge's renowned high tea menus, revitalising the hotel's in room dining options and updating many of the much-loved dishes at the award-winning Melba Restaurant.

Plus, he has quickly earned a reputation for jaw-dropping presentation for the hotel's ballroom and function room events. From Indian-themed weddings to breakfast for hungry conference delegates, his menus are anything but staid and ordinary.

He's an avid fan of using edible flowers to add an unexpected pop of colour and like many of his industry colleagues, he's passionate about provenance and knowing his local suppliers from Melbourne's food bowl on the Mornington Peninsula as well as getting to know his baker, butcher and fish monger too.

Mishra is a champion of putting all of his traditional cooking school training into practice, paired with equal parts of using the latest techniques and gadgets to make a dish that gets talked about, is remembered and ordered again and again.

When not behind the pass, he invests time in his brigade of chefs that ranges from apprentice chefs right through to seasoned chefs de cuisine. He is also a judge for Bocuse D'or and an active member of Melbourne's vibrant community of chefs.

“My motto is fresh is best. I am immensely proud that 70% of all the food served at The Langham, Melbourne is grown and made in Victoria. I am impressed with beef from Gippsland, blown away by the cheese from Flowerdale Farm and am excited about the produce grown in Bacchus Marsh and in Red Hill on the Mornington Peninsula,” explains Mishra.

Mishra also oversees Melba Restaurant, the multi-awarded inter-active kitchen which features Chinese, Indian, Japanese, seafood and dessert sections to name a few, Deepak leads a team of over 50 to create contemporary and refreshing interpretations of classic international dishes.

Under his leadership, the brand new Wedgwood high tea at Aria Bar & Lounge includes new concept menu items such as a silver moon macaron filled with Earl Grey-infused Belgian milk chocolate ganache, Gianduja chocolate mousse with coconut mist, matcha, yuzu and green tea sponge, blue swimmer crab remoulade with fennel slaw, torn burrata with heirloom de-hydrated tomatoes and traditional buttermilk and date scones served with Wedgwood tea.

Before joining The Langham, Melbourne, Deepak's luxury hotel background spans the kitchens of numerous five-star properties across the Asia Pacific region such as The Hotel Windsor, Grand Hyatt Melbourne, Crown Towers and Marriott Melbourne.

Prior to that, he was in Kolkata serving as both pre-opening and opening chef at Swissotel Kolkata and served as Executive Sous Chef/Executive Chef at the luxurious Oberoi Rajvilas Jaipur where he was also a finalist as Indian Executive Chef of the Year at the Indian Executive Club.

When not behind the stove, this French-trained chef can be found riding his motorbike and visiting a favourite haunt, Shadowfax Winery in Werribee or exploring Yarraville and Seddon with his wife and two year old son.

He encourages budding chefs to develop their own cooking style and always cook with passion and from the heart.

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To obtain more images or to arrange an interview with Deepak Mishra, please contact:

Tara Bishop, Public Relations Director

Email: tara.bishop@langhamhotels.com or via mobile on +61422003549