TBD… by Vikram Garg opened its doors in 2019 as a pop-up restaurant concept located at The Lotus Honolulu Hotel, owned by MacNaughton. Garg, an award-winning chef in Hawaii and around the world, offers a bold and progressive approach to global cuisine, yet in a relaxed and approachable setting.
The restaurant’s design is elegant and minimal, yet the culinary experience is anything but simple as it takes the palate on an exploration of Chef Garg’s global career and eclectic influences. The menu features a selection of ala carte dishes, a tasting menu, craft cocktails, a curated wine list, and a private dining room with bespoke menus – all of which, deliver a non-traditional experience with sustainably sourced superior ingredients where culture, cuisine and conversation are plated perfection.
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CHEF/PARTNER VIKRAM GARG
The rumors are true. From India, Dubai, The British Virgin Islands, Washington D.C., Philadelphia and Hawaii, VIKRAM GARG has boldly disrupted esteemed kitchens around the world, raising standards of the Micheline-Star culinary experience. His coveted Four-and-Five-Star gastronomic ingenuity – as lauded in L’Épuisette, Marsielle: XYZ, Reyavik, and Tabla, NY – celebrate his global cuisine and connoisseur delight, elevating the hospitality industry with sensorial success.
Vikram Garg joined The MacNaughton Group in 2016, with more than 26-years of global luxury experience, to lead its Hospitality Division. Garg oversees restaurant, retail and residential concept creation, design and guest experiences throughout the esteemed portfolio. But it’s in the kitchen, where Garg brings passion and personality to each plate…disrupting the standards of excellence with progressive culinary concepts with global flare.
Chef Garg is a graduate of the Oberoi School of Hotel Management and holds a post-graduate degree in Hotel Administration. Garg became a household name in Hawaii as the Executive Chef of Hotels & Resorts of Halekulani, where he oversaw the luxury resort’s Forbes Four-and-Five-Star, AAA Four-and-Five Diamond restaurants, La Mer and Orchids, as well as the entirety of the hotel’s F&B programs. Prior, Garg was the executive chef and operating partner of IndeBleu, deemed “one of the 80 hottest new restaurants in the world” by Condé Nast Traveler. He has worked at leading luxury and five-star resorts around the world, including the Metropolitan Palace Hotel, Little Dix Bay Hotel and The Leela Palace Kempinski Hotel and Oberoi Hotel.
Garg believes community and cuisine must be paired, and commits his passion to philanthropic giving and board memberships. He currently serves on the boards for Hawaii Food & Wine Festival, Hawaii Culinary Education Foundation, Les Amis d’Escoffier Society of Hawaii and Chaîne des Rôtisseurs Hawaii/Pacific.