Born in
New Zealand of Indian descent, Chef Charlie Hansji accredits his first culinary
influence and ambitions to his foster mother Zoë Walker – watching her cook for
the family instilled in him a passion for food. His original professional
vocation was aeronautical engineering, and working his way through school in
different restaurants, he realized that his true vocation was in the culinary
field. Chef Hansji served a five-year apprenticeship under Michelin-star chefs
in New Zealand, realizing that there was more to the culinary world, he became
determined to travel. Having now worked extensively in Australia, Canada, the
Caribbean, France and the United States, he lends a global perspective to his
cuisine. He coaxes different flavor intensities and consistencies from each
ingredient to provide an orchestral intricacy that titillates the palate
without confusing or overwhelming it. There is a deliberate quality about each
dish that resonates with the Japanese approach of point and counterpoint for
each taste, textural and visual element on the plate.
Chef
Hansji also accredits his culinary influences to his mentor, the late Norbert
Chabot whom he worked under in Australia at the Regent of Sydney. A pioneering genius of modern cuisine, Chef
Chabot, was a true inspiration to all chefs, and was known for making the
impossible possible.
Chef
Hansji’s training extends from classical haute cuisine to modern global, and
describes his cooking as intense tastes using the highest quality products. His eclectic style integrates European and
Asian elements with a subtle approach. For Hansji, the whole dish is indeed
greater than the sum of its parts, but he encourages individual interpretation
of that sum; he sometimes presents a plate with compartmentalized components,
affording the diner the opportunity to decide how best to combine them for the
most pleasurable taste sensation. However, while his culinary equations are
often quite complex (no matter how deceptively simple the final product may
appear) they are not burdened by an overwrought seriousness. Rather, a playfully provocative note reflects
his menus.
Having
worked internationally for top hotel and dining establishments such as the
Regent of Sydney, Sheraton Hotels, Park Plazas, Relais & Chateaux, The Four
Seasons, The Madison, and currently The Jefferson Hotel, Chef Hansji has also
served as a consultant to various hospitality establishments. He came to
Chef
Hansji’s debut as an Executive Chef came when he was asked to re-open the
Madison Hotel in 2003 as the Culinary Director of the hotel and the Executive
Chef of the ultra-hip, avant-garde Palette Restaurant. He later consulted on various other openings
in Washington, DC, and then was recruited to reposition the Jefferson Hotel as
the finest boutique hotel in Washington, DC.
Chef
Hansji’s achievements include numerous culinary awards, including the Salon Culinaire, garnering gold and silver medals. He has
performed cooking demonstrations for television programs and retail
establishments and is actively involved in numerous charity events.
When not
cooking, Chef Hansji enjoys traveling, watching foreign movies,
especially those related to food and also enjoys sailing.