As Sous Chef of Vermilion, Dominic is at the helm of Vermilion’s Chicago kitchen in executing the contemporary Indian-Latin cuisine pioneered by concept originator Rohini Dey and Executive Chef Maneet Chauhan. Steeped in historical cross-influences and geographic commonalities, Vermilion’s intellectually provocative contemporary indian-latin fare overtly celebrates assertive flavors in melding these two seemingly disparate cuisines. This Chicago born women led restaurant expanded into midtown Manhattan recently.
Since inception, Vermilion has received several accolades, including 3 stars Chicago Tribune and“Best New Restaurant” Chicago Magazine, Travel & Leisure, Town&Country, USA Today, Bon Appetit, Wine Enthusiast. Vermilion has been lauded by Time magazine, Financial Times, Gourmet, Oprah Magazine, Business Week, Fortune Small Business, Esquire, Sante, Chicago Tribune, Sun Times, Wall Street Journal and Shelter.
Dominic started out in Vermilion New York working closely under Iron Chef competitor and Next Iron Chef contender Executive Chef Maneet Chauhan. A graduate of the premier Culinary Institute of America, Hyde Park, he interned with the best of India’s exclusive hotels in Kerala, his home state. A connoisseur of Kerala and Malabar cuisines, Dominic grew up in this exquisite state, known as “God’s own country” and “paradise on earth.” Dominic’s culinary career choice was also inspired by his family business, CGH Earth, the most ecologically and internationally renowned group of boutique resorts in Kerala (lauded by Travel & Leisure, National Geographic, Conde Nast Traveler).
Prior to his culinary life, Dominic graduated in Economics from Bombay’s leading St. Xavier’s College with plans to go into International Banking. He veered away from this lucratively certain path and chose to follow his passion in culinary instead….In his spare time, Dominic plays a mean set of drums, is an avid squash player and is passionate about scuba diving.