|17, Main Market, Lodhi Colony, Lodhi Road, New Delhi
Lunch: 12:00 PM-2:00 PM
Dinner: 7:30 PM-9:30 PM
A three star vision of three people – Mrs. Fatima Lobo, Chef Julia Carmen desa and , Chef Jatin Mallick Standing for the best of 3 worlds – delicious food, exceptional ambience and impeccable service.
All combining to score an incredible eating experience. With passion, care and humility we hope to become a place that you always continue to TRES-URE!
Located in the up market surrounding of South Delhi, with lush landscape and easy access, the restaurant is an extremely trendy dining destination, which attracts high end individuals, corporates, embassy personnel and families.
It is conceptualized with a fusion of stylish minimalism, chic elegance and sophistication by the legendary restaurant designer, Bob Puccini of the 'The Puccini Group" based out of San Francisco.
Our dynamic and passionately driven team will guide our guest through an outstanding culinary journey.
The menu items are in harmony with the seasonal availability of high quality ingredients sourced out locally and internationally.
Our bar offerings has an array of excellent wines, a select choice of single malts, varied spirits, beverages and innovative cocktails.
Our top end wine features wines that are "Hand Picked", brilliant and very exclusive to our restaurant.
This restaurant is the result of years of training, mastery of skills, and combines with extraordinary true passion for the food industry.
It is a very unique and new concept in the Indian culinary set up, where the whole focus is on the gastronomic experience of the customer. It is a chef lead establishment.
In its simplest form, Tres is a place with a warm, inviting atmosphere that serves sophisticated, yet unpretentious food”
KEY CULINARY FEATURES
The ability to offer people the kind of food they want
The ability to prosper in prevailing economic and social condition
The menu philosophy leads by seasonal ingredients and local produce
Special of the day is the key feature
Traditional as well as modern cooking techniques like Sous vide, Delta Cooking
Top of the line equipments will be used for cooking like paco jet, thermo mix etc.
The ability to adapt either when people’s wants change, or when condition change, or both.
We have been fortunate to have received rave reviews ever since we opened, and more recently received the very prestigious Hindustan Times Editor’s Choice Award for the Best European Restaurant.
Bob Puccini– Restaurant Designer
Uniforms – Lecoanet Hemant
Music – Bose
Crockery – Rene Ozario
Glass ware – IUIGI
Cutlery – Sambonet
With over 13 years of experience internationally and nationally in the hospitality industry and
As a food and beverage service professional, I had the opportunity to work with some of the best Hotels like the “The Taj , Intercontinental, DLF Emporio , and with chefs of high reputation and professionalism
I have “hands on” experience in cuisines like Indian,European, Middle Eastern and South East Asian.
Worked and started standalone restaurants in Europe, and India.
This enabled me to achieve high level of professional growth, offer potential for innovation, human relationship experience, and leadership qualities and develop my culinary skill.
Executive chef at “zest”, DLF Emporio restaurants ltd.
Executive chef of Intercontinental marine Drive Mumbai, in the year 2005-06
Head chef of a French restaurant in Hammersmith, London by the name of “ l’auberge” at the castenlnau, in the year 2007-08
Awarded the ‘savvy cookbook award’ for the best Indian restaurant in Bombay in the year 2005-06
Nominated in the category of best Italian restaurant in Mumbai in the year 2005-06.
Opened two speciality restaurants, Indian and Italian cuisine, called KEKAB KORNER and CORLEONE respectively at Intercontinental marine drive Mumbai
Received the TABE (Tata Annual Business Excellence) Award for ‘Hygiene in the Food Production Department’ in the year 2003-04.
ISO 9001 Certification received for the hotel TAJ RESIDENCY in 2004-05.
Certification as Internal auditor from CII (confederation of Indian Industry) for HACCP
Certified departmental trainer for Taj Hotels
Have had the pleasure to cook dinner for some of the renowned celebrities like Anil and Tina Ambani, Pooja Bhat, Adi and Parmeshwar Godrej, Vikram Chatwal, Gautam Singhania, Roman Abromovich (Chelsea team owner). Andy Giles (lyrist for led zeppelin)…etc, to name a few.
Featured in some of the top daily of Bombay like Times of India, Hindustan times and also with CNN.
Academy of culinary education (ACE), Goa, India. Three Year Diploma in chef management (1996- 99).
Certification from American hotel and motel association in food production, 1998
Worked with some master chefs like Dario dazio (Italian cuisine), William lai Tung (Chinese cuisine), Laurent Manuel (French cuisine)
Attended French cuisine workshop by Chef Hans Neschlespah and Chef Hans Zach at Cidade De Goa beach resort in year 1996 and 1997 respectively
In the absence of Chef Jatin Mallick, Chef Julia Carmen Desa will be available