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Vikram Vij (born 1964)〔(Vikram Vij of Vij's - Biography Vancouver, BC ) starchefs, June 2011.〕 is an Indian-born Canadian chef, cookbook author, and television personality. He is co-owner, with his wife Meeru Dhalwala, of the Indian cuisine restaurants Vij's Restaurant and Rangoli Restaurant in Vancouver, British Columbia.〔("The Insider's Guide: Vikram Vij and Meeru Dhalwala take you through Vancouver" ), ''National Post'', June 12, 2009.〕〔("The Cheat: The Greens Party" ), ''New York Times'', November 3, 2010.〕〔("Bug Appetit! Insects as Ingredients" ), ''Nightline'', July 23, 2008.〕 He also owns My Shanti, a restaurant in South Surrey BC. In 2014, Vij was announced as a new "dragon" investor on the Canadian reality show ''Dragons' Den'' for its ninth season and departed at the end of the season. Vikram Vij grew up in India in Amritsar, Delhi and Mumbai.〔("Vancouver chef reinvents Indian food" ), ''Toronto Star'', September 3, 2009.〕 In 1983, he left India to study Hotel Management in Salzburg, Austria.〔(【引用サイトリンク】title=Vikram Vij ) 〕 While there he received his chef's training. Vij later became a certified sommelier. ==Career== After working in Salzburg and Vienna for a few years, Vij moved to Canada in 1989, when he joined the Banff Springs Hotel, Alberta, Canada. From 1992 until 1994, Vij worked at Bishop's restaurant in Vancouver, British Columbia, for prominent Canadian chef John Bishop. Eventually in 1994, at the age of 30 he opened a fine-dining restaurant, Vij's, in Vancouver, soon to be joined in business by his wife Meeru Dhalwala.〔〔 In the early days his parents would make the curry at their home and deliver it by bus to the restaurant.〔〔("Flavours of Vij's excellent adventure" ), ''Vancouver Sun'', September 20, 2006.〕 By 2003, Mark Bittman of ''The New York Times'' was praising Vij's Restaurant as "easily among the finest Indian restaurants in the world". A decade later in 2004, Vij and Dhalwala opened a second restaurant and market, the casual-style Rangoli.〔〔 Rangoli sells their line of pre-packaged gourmet curries named "Vij's Inspired Indian Cuisine". In 2011, Vij and Dhalwala completed and opened a food processing facility to better meet retailer interest in the product line.〔〔(【引用サイトリンク】title= Celebrated chef gets cooking in Surrey )〕 The product line is sold in grocery stores across Canada.〔 Vij and Dhalwala have collaborated on two cookbooks,〔〔("Nine Candid Minutes With Star Chef & Restaurateur Vikram Vij" ), ''Scout Magazine'', April 6, 2011.〕 with Dhalwala writing the text. They published ''Vij's: Elegant and Inspired Indian Cuisine'' in 2006,〔 which won several awards in 2007, including Cuisine Canada's Gold Award for Best Cookbook and Cordon d'Or Gold Ribbon International Cookbook Award.〔 In 2010, the pair published ''Vij's at Home: Relax Honey'',〔 which placed second in the Best Indian Cuisine Book in the World category at the 2010 Gourmand World Cookbook Awards.〔(【引用サイトリンク】title=Vij's At Home Wins Silver at Gourmand World Cookbook Awards )〕 Vij has been an ongoing contributor to ''The Globe and Mail'' since November 28, 2007. In 2012, Vij's Railway Express was launched onto the streets of Vancouver. It is a mobile food truck serving up top quality Indian curries to people in downtown Vancouver for weekday lunch and at private catering events. Vij opened his first solo restaurant, My Shanti, based in South Surrey, in 2014. My Shanti means "my peace" and the menu is based on Vij's culinary travels, and includes flavours, ingredients and influences from all over the world. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Vikram Vij」の詳細全文を読む スポンサード リンク
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