Culinary Achievements
Started his 1st restaurant in 2010, with Bombay Masti, and then going on to opening Tin Tin Gastro Pub, Route 66, Chandni Chowk, Nicolla & Chefs
& Blades. All the Restaurants are conceptualised & designed by CHEF XAVS NORR’S Each restaurant is completely different from the other with variations of Cuisines to meet the Tourist segment & the local clientele. the restaurants are spread throughout the coastal belt of North Goa.
Having the knowledge to cook so many cuisines, keeping all the classic flavours has been a huge task for this experienced Chef. Working with
local produce, local farmers, dairies, butchers made him practice and develop, through trial & error, involving a lot of R&D to do and his old school methods of not taking any shortcuts, sure put CHEF XAVS NORR’S on the culinary map. A small project like building a wood fired Bakers Oven with few skilled masons was an amazing moment for him, baking his first Pizza was the most rejoicing moment for this artisan, selecting & cutting the wood with an axe, a very primitive way of life when he opened Tin Tin in 2011, with a handful of staff, whom he had to train all the way through. Skilled labour in Goa is just next to impossible to find. Labour management is very tactical & people leave soon and whenever they please, Having a high turnover of staff is very challenging, though the Chefs skillful ways of training, discipline, choice of selecting young enthusiastic beginners and offering the best package, accommodation, medical facilities have been a success for the CHEF XAVS NORR’S team & the brands.
The Chef takes plate-ware to the next level, by developing 25% of the plate-ware for all his brands with local carpenters & metal fabricators. Also unusual in todays world where all Chefs are looking for convenient products. At the CHEF XAVS NORR’S production kitchen 66% the items are produced in house by the Chef and he’s well trained team- {Breads, pastas, sausages, Pickling, aging of meat, all butchery, Indian Gravies, Burger patty, Smoking of meat & seafood, Bacon, buffalo mozzarella, halloumi, Ice creams and a lot more} The Chef stays connected and ensures to meet all his local suppliers twice a week. Merchandising is next on his list
