How relevant are five-star hotels and their kitchens in today's culinary landscape? We find out in today's discussion with Apoorva Kunte, executive chef at the Westin in Melbourne. Apoorva worked at hotels in India, Bangladesh, Oman and Sydney before moving to Melbourne, cooking with luminaries such as Alain Passard and for VIPs including the Dalai Lama and George Clooney.
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