The Hindu Lit For Life| Chef Vinesh Johny on his new projects, innovating in the kitchen and more

In 2021, I realised while working on my first book New-School Sweets: Old-School Pastries with an Insanely Delicious Twist that the whole experience of writing a book was a lot more than just curating recipes. I have a concept in mind and multiple ideas for my next book; something that I hope to work on in the future. 

Currently, I am trying to get as much sleep as possible which would be the thing that I would consider an indulgence. In the last couple of years, my sleep routine was something that I didn’t really focus on, especially with LICK| Lavonne Ice Cream Kitchen opening. There were many late nights. 

In 2024 and 2025, we had our Malaysian coffee shop and eatery Kopitiam Lah and then Lavonne Ice Cream Kitchen open, and what both these places have done in their own individual capacities have been very rewarding. I think it also motivated the team to be able to think beyond the brand that we initially were. So this has given us a little more perspective and confidence on the newer things we may want to explore. Even seeing something as simple as ice cream being received at the level that it has, given how we are trying to innovate and put it out, has been very rewarding. With Kopitiam Lah as well, it is so nice to see Malaysian cuisine do so well.  

In October 2025, I started focussing on my health a little bit more and am trying to get in more movement, and hit the gym at least five times a week. 

For people who want to work with food, open a restaurant or do anything else, start by eating more. I think for you to be cooking and putting out good quality food, you need to have a good palate yourself and you only develop this by tasting a lot more of what is out there. 

I feel like many ideas come to me because I’ve tasted something somewhere that I usually wouldn’t have, and this sort of develops a dish for me. It is amazing when you pull through different concepts and ideas. 

Of books and recipes

I don’t usually read text heavy books. But just before we opened Lavonne, I read Screw It, Let’s Do It by Richard Branson. This was a small, easy read for my style of reading. It came at the right time and helped me back my decisions while building Lavonne.

I love food books. One I’ve gone back to over and over is On Baking: A Textbook of Baking and Pastry Fundamentals . I have used it so many times in my early years as a chef. My library is filled with books on food, history and bunch of recipe books from chefs I love

Right now, I’m doing a deep dive into spices with The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking by Dr Stuart Farrimond.

Catch Chef Vinesh Johny in session with Chef Kavan Kuttappa and Chef Hussain Shahzad at The Reservation You’ll Never Get: India’s Coolest Chefs, the Country’s Hardest Tables and Why Everyone Wants In, moderated by Shonali Muthalaly as part of The Hindu Lit For Life on January 18 at The Hindu Pavilion at 12.05 pm.