JEKYLL ISLAND, GEORGIA

February 8-11, 2018

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TALENT: Raj Gupta

  • Executive Chef
  • Westin Nova Scotian Hotel, Halifax, Nova Scotia, Canada

Story

Culinary Olympian Raj Gupta is a Hotel Management graduate from Pusa Institute in Delhi (India) and from Cornell University, New York (USA)

Raj has now moved to his 12th country of residence; his sixteen-year stay in Canada is preceded by stints in Bahrain in the Middle East, where he received his formal training in the culinary arts, also Australia, China, New Zealand and the South Pacific.

 

Ask Chef Gupta about his culinary philosophy and he will answer with passion “I believe 100 percent in culinary harmony by combining food and wine; the interplay of those two is an integral part of any dining experience. He compares his job to that of a symphony conductor “I see tradition as a base to start and the flavors of the world add the high notes and the low tone.”

 

Chef Gupta’s most recent culinary dreams were realized when he revamped elements on hollis, the restaurant in the Westin Nova Scotian Hotel. Elements on hollis has an ambitious local menu, in partnership with the Seaport Farmer’s Market and using the 50 mile benchmark. All products used in elements are garnered from within 50 miles of the hotel, bringing “local” to a whole new standard. The seasonal menu at elements is progressive, creative, and expertly executed, garnering awards and accolades locally and internationally.

 

Raj has been awarded both Gold  medal in Culinary Olympics in 1988, Gold in Middle East and Asian Culinary Competition ( Mefex ) in 1982, 1984 and 1986, and Sheraton Culinary competition in Boston, Mass. United States in 1987, as well as Gold and Silver  in Atlantic Provinces Culinary competition in 1998 and 1999

Before moving to Canada 20 years ago, Raj never spent more then two years working in one country.  But the father of two children has now decided to stay put.  “I love Halifax and its people,” says Raj.

Events

  • Thursday, February 8; W3 Launch Party & Wine Dinner     view event
  • Friday, February 9th: Whiskey Inspired     view event
  • Saturday, February 10th: Whiskey Wine & Wildlife     view event

NOTE:

  • All persons must be of legal drinking age or older to attend most events
  • No dogs or pets are allowed at any event venues
  • Any advance discount tickets are released in limited quantities and can sell out at any time without notice
  • All tickets sales are final & non-refundable
  • All events are rain or shine & event programs are subject to change without notice

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Whiskey, Wine & Wildlife is a culinary destination weekend with collaboration between The Westin Jekyll Island, the Jekyll Island Authority and The AdFish Group.  The weekend’s events will raise funds and awareness for programs of the Jekyll Island Foundation, with a mission of conservation, education and historic preservation efforts on Jekyll Island.

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