Weekly Dish: Vasisht Ramasubramanian

This week, we’re finding out more about Vasisht Ramasubramanian, Executive Chef of The Hook. Before taking over at The Hook, Chef Vasisht served as the chef de cuisine at Chauhan Ale & Masala House, and prior to that he spent four years as a sous chef at ABC Kitchen and ABC Cocina by Jean Georges Vongerichten.


What’s the first thing you ever cooked?
A distinguished dish that I remember cooking was when I was 8 years old is an Indo-Chinese dish called Cauliflower Manchurian: crispy cauliflower florets, tossed in a sauce with lots of ginger garlic and soy sauce. I made that dish every time we had house guests.

What’s your favorite easy dish or cocktail to make?
Favorite easy to make dish to make at home would be a simple roast chicken with pan gravy. Favorite easy cocktail is a Cuba libre: clear rum, Coke and lime in a tall glass filled with ice.

Why did you choose Nashville to work and live in? What’s your favorite part of the Nashville culinary scene?
I was asked by Maneet Chauhan to help open Chauhan Ale and Masala house. Moving from NYC, life in Nashville is very enjoyable and affordable. The chef community in Nashville is really young and creative and also the different ethnic communities and eateries around town makes the culinary scene so enjoyable.

What’s the best meal you’ve ever had?
It might sound cheesy, but every time I go home, my mom, grandmother and aunts get together to cook a feast for me. I feel like it is the best meal ever.

What are you most excited about doing / seeing / tasting at MCFW?
I get really excited when chefs show off their skills. I am looking forward to see what Martin’s BBQ and Friends are going to do this year.