CHEF / PATRON - SANJAY DWIVEDI

Sanjay Dwivedi, originally from Delhi, grew up in the middle of The Sun and Sea Hotel, a coastal hotel in South India, which was owned by his family. A young Sanjay was immediately thrust into the world of catering, of kitchens and of restaurants. The family business encompassed all members of the Dwivedi household but it wasn't long before a desire to explore and travel overcame this young man and at the tender age of 16 years he was sent to live with his elder brother in London.

Sanjay began his studies at Thames Valley College, London where he qualified in Hotel Management and received his 706/3 - the only Indian person at that time to achieve a distinction in this qualification. The ferocious London restaurant scene soon snapped him up, always quick to spot a talented hard worker. On many occasions he was the only Indian working in the kitchen as French and Italian chefs dominated the restaurant scene at that time.

Sanjay's influences came from some of London's greatest kitchens; The Caprice, The Atlantic, The Ivy, The Lanesborough, Turners. By mixing his knowledge of spices and Indian cuisine, and yet still adhering to the strict training of the western kitchen, Dwivedi's style started to form.

In 1998 Sanjay toured as chef for The Rolling Stones 'Bridges of Babylon' world tour, followed by a 6-month consultancy at the Soneva Fusshi Indian Ocean resort in the Maldives.

In 1999 Sanjay was part of the opening team at Zaika, which marked his complete return to his native Indian cuisine. Since then he also spent 6 months consulting for Tantra in Los Angeles, and 2 months at Tabla in New York, adding to his global experience.

Chef patron Sanjay has managed to make the menu his own and the dishes offered, truly represent his unique skills and experience, offering the diner an unforgettable gastronomic journey.

GENERAL MANAGER - LUIGI GAUDINO

Originally from Italy, Luigi Gaudino acquired his love of cooking and attentive service whilst growing up near Naples.

After completing several courses at the hostelry school in Formia, he set up his own company in private dining and worked in several top European palaces.

In 2000 he came to London to enlarge his culinary skills with Al Duca restaurant in St James's and it was there he discovered his passion for wine.

After two years he moved as Assistant Manager to Zaika restaurant where he helped create a specialist wine list for Indian food. Working mainly between Zaika and Deya restaurants for the past four years, his passion for fine service and knowledge of food and wine brought him in September 2005 to his present position as Zaika's General Manager.