This month on Pass It On, we're featuring Chef Ajinkya Soundankar, Executive Chef at NH Collection Dubai The Palm. From his beginnings in a family bakery in Mumbai to his innovative kitchens in Dubai, Ajinkya’s story is one of passion, humility, and purpose. Read on to discover how his pastry roots, global experience, and commitment to sustainability are shaping how he leads his kitchen today.
Take us along your culinary journey. What inspired you to become a chef?
It all started in my grandfather’s bakery back home in India. My childhood vacations were spent in the bakery where everything was made the old fashioned way. Soft butter was spread by hand and dough was kneaded manually as there was no mixer. I didn’t always know I’d become a chef but I’ve always been drawn to cooking and the comfort of food. Later, I pursued hotel management in India and then took on a specialisation in pastry and culinary arts at the Culinary Institute of America in New York. That’s where I discovered the true scope of the industry and I never looked back.
If you could have one final meal, what would it be?
A proper Mexican burrito or enchilada. Not fast food. Real, slow-cooked beans, smoky chorizo, handmade sauces. I developed a deep love for Mexican cuisine while living in Las Vegas. If I had to pick a favourite, it would be from a small, family-run burrito shop in Nevada where everything was made from scratch. In Dubai, I’d recommend Lila Taqeuria, which offers an authentic experience.
Was there a moment that made you rethink how food waste is managed?
Absolutely. During my early training in India, I witnessed shocking levels of waste. Buffets were overloaded with food and premium ingredients like mascarpone and imported berries thrown out continuously. Meanwhile, at home, my grandmother had always reminded me to leave nothing behind on my plate. That contrast stayed with me. It made me realise how far the industry had to go in bridging the gap between tradition, respect, and responsibility.
What are your ingredients of success?
First is simplicity done right. Second is an eye for detail. My pastry background taught me to be detail-oriented and patient, traits I bring into every dish. My third ingredient would be constant innovation. Whether it’s comfort food or something complex, I like to add a twist that surprises people. For example, we serve “Sausage by the Meter” at one of our restaurants here - a homemade,spiced sausage served with a variety of sauces. It’s fun and unique which guests love, meaning there is never any waste.
What’s the best advice you’ve received?
Stay humble. That lesson truly came to life for me during my time in Thailand. I arrived full of energy and intensity, but what I learned from the Chefs there was the power of calm, patience, and humility. They taught me how to listen, absorb, and lead with grace. It completely changed my leadership style. Now, I follow a servant leadership approach. I serve my team as a mentor and support, and I lead when it’s time to make decisions.
What challenges have you faced in your journey?
Even when you push your limits and stay humble, results don’t always come right away. It can be demoralising. But I’ve learned to keep believing in what I do. Success doesn’t always follow a straight line, but if your intentions and efforts are genuine, it will come.
What drives you?
For me, food is not just flavour. It’s culture, connection and memories. Every plate is a story waiting to be told. Even after long shifts, if I’ve managed to innovate or create a special moment for someone, that’s what keeps me going.
What’s your proudest achievement in reducing food waste?
For me, the biggest win wasn’t just about reducing food waste, it was about changing peoples mindsets. We started by removing the bin completely out of our staff canteen. At first, people were frustrated. The comments were intense: “Has the chef lost his mind?” But we used that moment to start a conversation, offer training, and shift perspectives. Soon, those same voices started saying: “This makes sense.” With over 650 staff we saw over 200 kilograms of food waste reduced to just 5Kg per week in the staff canteen
One tip for chefs looking to reduce food waste?
Plan your production. Don’t rely on gut feel, do the maths. If you’re serving multiple proteins, track consumption averages and produce accordingly. And always look for smart ways to reuse. There’s creativity in every leftover.
I’m constantly inspired by innovation, especially in fermentation, which I believe is the next big wave in sustainability. I recommend books like "The Noma Guide to Fermentation" by David Zilber and René Redzepi and “Koji Alchemy" by Rich Shih and Jeremy Umansky which have a huge influence on how I think about food preservation and flavour enhancement. It’s not just a technique, it’s a philosophy that aligns perfectly with reducing food waste and creating deeper taste profiles.