Know More About

The Daily Cut

We believe in adding a bite of happiness on your plate!

CHEF NIKET DREGO

Founder & Chief Mentor – The Daily Cut
Charcuterier | Executive Chef | Hospitality Consultant & Trainer

Do the names – Joel Robuchon or Alain Ducasse – ring a bell? No? And yet these two chefs have between themselves well over 50 Michelin stars – The Oscars, Grammys or holy grail of the culinary world. At best we might have seen Gordon Ramsay on TV or Netflix and when it comes to Indian chefs with Michelin star – there’s only one – Vineet Bhatia! So what makes them international culinary gurus – professionalism, food styling, innovation & of course taste that is world class.

And how many have heard of Charcuterie – the over 6000 year-old ancient french art of curing, treating, smoking and preserving meats? A craze that is taking foodies, especially the celebrity and fine-dine kinds globally. It is to this select fraternity of premium clientele that Chef Niket Drego caters to, having learnt and pioneered the skill in India.

Why is Chef Niket Drego talking about Charcuterie now?

India is ready for it now and his high profile customers are ushering the Charcuterie revolution in a big way.

So, if you haven’t as yet tried it out, jump on to the bandwagon. Its the latest trend for any food lover – on menus the world over.

Guinness World Records & Other Accolades

Chef Niket Drego was among that exclusive group of executive chefs that was awarded the Guinness Record for creating the World’s Largest 1345 kg Mud Pie (chocolate brownie) in 2018. The next year it was the Guinness Record for the Largest 1424 kgs Bread Pudding with COVID playing spoil sport for a hat-trick in 2020.

Awards, Honours & Recognitions

The Royal Thai Consulate General certified Chef Niket Drego in The Thai Cooking Intensive Course, while Moet Hennessy certified him in L’art de Luxe of Champagne, Wines and Spirits. He ranked first in The Culinary Olympiad held by India’s prestigious Institute of Hotel Management and was second in the Goan Chefs Challenge and Nestle Barista Challenge…

Blue Blooded 5 Star Master Chef

Chef Niket Drego has for almost a decade been in the forefront of many project teams and assignments in 5 Star hotels like The Park Hyatt (Goa), The Trident (Mumbai), Caperberry & Fava Meditterannean Restaurant (Bangalore), Taj Residency (Aurangabad), etc. He has been Chef Consultant for Meat Cart – Cold Cuts & Meat Processing, Chef Varun Inamdar Projects, Cold Cut Clan, Kiara Soul Kitchen – Vegan Fine Dining, Great Ale Works Pub, Moonshine Meadery, etc.

Thesis & Artisanal Experience

An Honours in Culinary Arts from the Institute of Hotel Management, affiliated to United Kingdom’s University of Huddersfield, Chef Niket Drego passed out from Don Bosco High School & College pursuing thereafter many culinary arts and skills across the country. Chef Niket Drego did a project on Economic and Commercial application and study of wine and its potentialities In the state of Maharashtra – A Culinary Perspective before venturing out on his own. He is also qualified in Food Cost Control through iSCALA Requisition Management Systems which is yet another feather.