Uvendran Reddy
Uvendran Reddy, also known as Chef Yogi, tells about his role as executive chef of The Olive Tree Group and some interesting stories behind the scenes.
What do you do?
I am the executive chef in charge of Rockafellers Kitchen + Bar located in Changkat Bukit Bintang, KL. We specialize in British, Irish, western and local cuisine. I oversee the day to day kitchen operations in most of the restaurants under The Olive Tree Group.
How did you get into the industry?
My father used to do catering when I was younger, around the age of 12. Growing up, watching him toiling and cooking in the kitchen developed my passion for the culinary industry. Moreover, I’ve always been a food lover, so it only made sense to do what I love – eating!
Share with us an interesting story from behind the scenes.
Let me share with you how I got the name Chef Yogi. My name is actually Uvendran. When I started in the industry about 20 years ago, there was an elderly lady who came to the restaurant. I have personally cooked for her pork ribs. She was very happy with the ribs as it was very tender, making it easier for her to chew. She gave me large tips (first time getting one!) and asked for my name. I told her my name three times, but she mispronounced it, Yogi. So I laughed on and be agreed with her. She did not return for a few weeks, as she was a regular, and everyone kept asking me where is ‘Yogi’s customers. Then I found out that she has passed away. So in remembering her (Miss Swee), I kept the name and been known as Chef Yogi in the industry since.
What’s food memory from your childhood or travels that stands out?
During my childhood, I had the famous Penang char koey teow. It was my first time trying char koey teow. I didn’t know what it was at that time. When I returned to KL, I kept looking for this same dish but could never find one as good as I did in Penang.
What’s the best part of your job?
Cooking and eating! Trying out new flavours, experimenting and delivering the best for my guests and family.
What’s your favourite food and beverage pairing?
Irish premium oyster and Tanqueray gin.
The perfect day off would be…
Staying in at home and spending time with my wife and children.
What does Uvendran Reddy do for fun?
Enjoying some drinks with my chefs and peers after a long day of work!
What’s something you’d like guests to know about Rockafellers Kitchen + Bar?
“Rockafellers Kitchen + Bar In Changkat Bukit Bintang proposes a hearty menu of British and Irish recipes in a sports bar setting. On the popular eating and drinking strip of Changkat Bukit Bintang, Rockafellers Kitchen + Bar opens the street with some alfresco seating. Inside, red leather-studded lounges form booths, and wine barrels make the base of high tables. There’s a decently-sized stage hinting at former fun. Outside of covid SOPs, the bar was known for having a different live band every night of the week! ” The Yum List, April 2021
How has the pandemic changed the way you operate?
Dining rooms have been shut. Restaurants won’t look like restaurants at all, operating instead as ghost kitchens with little or no visible branding—all in service of the surge in takeout and delivery. The pandemic has brought a huge impact on sales. Cost increased whilst revenue decreased.
What’s something you’d like people to know about being a chef as a profession?
It takes a lot of passion and commitment, also hard work, to be a chef. You hardly get time off. The pressure is intense, and not everyone is cut out for life in the kitchen. But if you have the passion and patience for food, you won’t want to be anywhere else but in the kitchen.
What’s your view on the food/drink scene in KL?
Competition is high, and quality is getting much better. Every day you get to learn something new, as the culinary scene is getting very creative.
How has the pandemic changed you as a person?
Been more responsible with my staff, attitude at the workplace, finances, and never take anything for granted.
What’s in store for you in the upcoming months?
I’m looking into a new culinary menu and techniques for The Olive Tree Group to fusion Western, Indian and Chinese cuisine in one plate!
Find more interviews similar to this one with Uvendran Reddy here. And, stay up to date with the latest food and beverage happenings in KL here.
So sad to read about his regular customer, the elderly lady.
Sweet story about how he got his name.
Our restaurants are picking up again in the last few weeks after being allowed to open for more than takeaway service.
There seems to be a Foodie initiative going on in my small local town. Lots of new food outlets are opening. Most are not ‘Fine Dining’ but the food choices are varied.
I am going to have to check some of them out for breakfasts and lunches.