Indian born, Bikky Ahluwalia knows the 5 star touch required to be Executive Chef at The Epping Club. He ensures The Epping Club venues focus on continually evolving the menus and dining experience we offer guests. Bikky understands the balance between a tasty attractive food offering and considering the environment and sustainability issues such as being aware of utilising organic and local products and waste management.
Bikky began his career in 1983 working for Oberoi flight catering in Delhi, where he was a part of a team who catered for Queen Elizabeth II during her visits to the capital city. During his 27 years as a chef he has also worked at Oberoi Sheraton- one of the largest most prestigious in the Asian region as well as the Crown Plaza New Delhi, Shore Inn Hotel, Holiday Inn Coogee and Rydges North Sydney and Parramatta.
Bikky has now been working at The Epping Club for over 10 years, starting as the Club’s Sous Chef, progressing to Functions Head Chef and taking on the role as Executive Chef from 2006. Bikky bases his success on staff that have been allowed to develop their own personal creative flair. He particularly encourages every chef to utilise their multicultural backgrounds and their special knowledge of food from other countries.
They then have the opportunity to train the whole kitchen team on their signature dishes. This creates an educational environment for The Epping Club.
His Indian heritage and vast knowledge of the culture and food has attracted a large number of Indian, Sri Lankan weddings and other multicultural functions. We have received many compliments and acclamations from these communities.
His favourite foods are Indian and Spanish – an interesting combination but being a lover of food, he feels you need to try everything and could never decide between the two! He enjoys meeting clients and you will enjoy your personal menu tasting where he tailors makes the menu to suits your personal tastes and dietary requirements.