Chef Mukul Agrawal – Temperature-Controlled Tenderloin

In a world of complex gastronomy, Chef Mukul Agrawal proves that mastery lies in perfecting the basics. His signature Seared Tenderloin demonstrates how precise temperature control and timing can transform simple ingredients into an extraordinary dining experience. With 23 years of culinary expertise spanning four continents, Chef Mukul shares his secrets for achieving restaurant-quality results through methodical technique.

A Dash of His Past

Chef Mukul's culinary journey began in the festive kitchens of India, where every celebration centered around food. His formal education and international experience across India, Southeast Asia, the Middle East, and Europe have shaped his technical approach to cooking. Recognized as one of India's top 100 hospitality leaders by Hotelier India magazine in 2015, Chef Mukul has held prestigious positions within the Hilton Family since 2009, including Pre-Opening Chef, Executive Chef, and Culinary Trainer.

His Signature Dish: Temperature-Controlled Tenderloin

This dish is a masterclass in temperature control and timing. By utilizing sous vide cooking for the tenderloin and precise oven temperatures for the fondant potatoes, Chef Mukul demonstrates how controlling heat can maximize flavor and texture. The dish combines MAGGI® Chicken Bouillon-infused potato fondant with butter-finished vegetables and a MAGGI® Demi-Glace rosemary jus, creating a harmonious balance of flavors through technical precision.