Written by Tanisha Cardozo
From the lush, sunlit hills of Siolim, Goa, to the bustling kitchens of international cruise lines and five-star hotels, Chef Valerian, fondly known as Vali, has crafted an 18-year culinary journey rooted in tradition and driven by innovation.
🌿 A Passion Born in a Goan Kitchen
Vali’s journey began in his childhood kitchen, where his mother and grandmother stirred up magic during family feasts and village celebrations. It wasn’t just the aromas or the spices—it was the love behind every dish that left a mark. Watching them cook kindled a fascination in young Valerian. While other kids played outside, he was inside experimenting with flavors, unknowingly laying the foundation for his culinary path.
🎓 The Culinary Climb
His professional journey started at Alcon Culinary School (then Victor Exotica, now Radisson Candolim), where he mastered the fundamentals. He worked as a commis chef, participated in hotel pre-openings, collaborated with celebrity chef Shailendra Kekde, and even managed seven cloud kitchen outlets during the COVID era, showcasing multiple cuisines from a single source.
Later, his culinary curiosity led him to the Royal Caribbean Cruises, where he further honed his skills in global and indigenous cuisines. From traditional Goan food to modern fusion, every experience added a new dimension to his cooking.
🍛 The Flavors of Goa – His Signature
Chef Valerian proudly champions Goan cuisine, presenting it with a twist while respecting its roots.
Must-try dishes include:
- Goan Fish Curry – A coastal staple made with coconut, raw mango, and region-specific chilies.
- Mackerel Uddamethi – A bold Hindu Goan curry with roasted methi, coconut, and local spices.
- Chicken Xacuti – A spiced delight with poppy seeds and Kashmiri chilies.
- Crab Xec Xec – A rich, aromatic dish of crab and roasted spice paste.
- Pork Vindaloo – A Portuguese-influenced tangy pork dish, with variations across Goa.
Each dish speaks of Goa’s diverse cultural heritage—Hindu, Christian, Portuguese, and coastal influences blended into a single cuisine.
🔥 Innovation on the Plate
Vali doesn’t just recreate—he reimagines Goan cuisine. By using modern techniques like sous vide, smoking, and even molecular gastronomy, he elevates local dishes to fine-dining experiences. He’s blended Goan ingredients with Korean chili flakes, Japanese miso, and Mediterranean herbs to craft inventive fusion plates.
But no matter how far he goes creatively, he always ensures that heritage remains at the heart.
💡 Learning from the Kitchen
One memorable lesson came when experimenting with Balchão. A sweeter tomato purée accidentally altered the dish. But instead of tossing it, Vali added vinegar and spices—resulting in a pleasantly surprising twist that customers ended up loving. For him, mistakes are just hidden opportunities in the kitchen.
👨🍳 Inspirations Behind the Apron
Vali credits his mother and grandmother as his first culinary inspirations. He also follows Goan chef Avinash Martins, and looks up to Sanjeev Kapoor, Vikas Khanna, Ranveer Brar, and global icons like Gordon Ramsay and Marco Pierre White. Food bloggers and Goan writers also shape his evolving palate.
📲 Social Media & Community
Chef Valerian uses platforms like Instagram and YouTube to:
- Share Goan recipes and kitchen stories
- Engage with a growing foodie community
- Collaborate with chefs, bloggers, and influencers
- Post behind-the-scenes content and food photography
His page is a visual feast that celebrates food, tradition, and creativity.
🚀 What’s Cooking Next?
Vali has big plans:
- Launching a dedicated Goan food blog
- Exploring fusion collaborations with chefs from different cuisines
- Expanding his social media presence to connect with global food lovers
🗣️ Words to Young Chefs
For aspiring chefs, Vali’s advice is clear:
- Experiment fearlessly
- Respect tradition
- Taste, adjust, repeat
- Stay curious
- And above all, have fun in the kitchen
🌶️ Kitchen Essentials
Vali’s Goan kitchen is never without:
- Coconut – The soul of coastal cooking
- Spices – To build flavor depth
- Fresh chilies – For that bold punch
- Fresh coriander – His go-to herb
From village feasts to global kitchens, Chef Valerian continues to share his love for Goa through every plated story. His mission is simple: “Let’s get cooking and savor the flavors of Goa together!”
Discover more from Allycaral
Subscribe to get the latest posts sent to your email.
