From the historic city of Agra to the fast-paced kitchens of luxury hotels and Michelin-starred cruise ships, Chef Jitin Kapoor’s culinary journey has been defined by passion, precision, and perseverance. What began in 2010 as a young commis chef’s introduction to the hospitality industry soon evolved into a career shaped by global experiences, rigorous discipline, and an unwavering commitment to excellence. Along the way, Kapoor honed his craft in high-pressure kitchens around the world, learning the value of consistency, teamwork, and creativity from some of the industry’s finest mentors.
Today, as Executive Chef at Glowbal Restaurant, Kapoor brings that wealth of international experience to Vancouver’s vibrant dining scene. Inspired by the city’s multicultural spirit and abundance of fresh local ingredients, he creates dishes that blend refined technique with approachable flavors and modern West Coast influences.
Fresh off major milestones, including competing in the Canadian Culinary Championships and stepping into his new leadership role, Chef Kapoor reflects on his culinary philosophy, leadership style, and vision for the future in this exclusive conversation with DARPAN.
Q. You’ve grown within Glowbal Restaurant Group for years—what has that journey taught you about leadership?
Growing within the group has shaped my understanding of leadership. Early in my career, I focused on execution and technique, but over time I realized that kitchens are built around people. Leadership for me today means supporting the team, mentoring young cooks, and creating an environment where everyone feels motivated and respected. As executive chef, my goal is to build a strong team that takes pride in both the food and the experience we create for the guests every day.
Q. What’s the biggest shift from Chef de Cuisine to Executive Chef?
The biggest shift has been thinking about the bigger picture. As Chef de Cuisine, my focus was on daily execution and consistency. Now as Executive Chef, I’m responsible for the long-term culinary vision, menu direction, mentoring chefs, maintaining standards, and making sure the restaurant has its identity.
Q. How do you keep your food personal while leading at a group level?
Food remains personal because it always comes back to ingredients. I keep my team involved in menu development. Rather than controlling every detail, I guide them and encourage creativity, allowing everyone to express their personality while maintaining quality and consistency.
Q. You’ve worked everywhere from cruise lines to luxury hotels—what experiences have most influenced your approach to Vancouver’s dining scene today?
My early career was in luxury hotels in India, where I learned discipline and classical technique. Working on international cruise ships alongside Michelin-trained chefs exposed me to global cuisines and high-volume operations where consistency is essential. Bringing that experience to Vancouver, I focus on combining refined technique with local seasonal ingredients and creating food that’s approachable yet exciting.
Q. When people talk about your food a year from now, what do you hope they’re saying?
I hope people describe my food as memorable, flavorful, and consistent so that every visit feels exciting and worth coming back for. The greatest compliment is when guests return because they trust the experience. What I would never want to hear is that the food feels predictable or lacks passion. Because as a chef, I always want to evolve and continue pushing creativity forward.