I thank God for a buffet of talents, knowledge, skills and techniques to create a range of dishes, fusion food and cultural specialties’
Cuisine that can be savored, relished and loved by all. I’m honored that you’ve chosen to view my profile. Allow me to help make your life’s special events extraordinary.
I am grateful for a creative and fulfilling career with culinary skills that are local, yet global. I’ve prepared a repertoire of world class a la carte dishes for clients, companies, family and friends who live in different parts of the world—from London, New York, Texas, Cape Town, Mumbai, Sydney, Australia and Toronto, Canada.
Every year, the list of delving into new cuisines from across the world becomes bigger, and the learning curve to excel higher. My grandfather worked as a Chef for the British base in Belgaum, India. But my true learnings in the kitchen as a little pint-size boy came from my grandmothers as I watched them cook in all authenticity—with earthen vessels on wood stoves, and the spices ground on an actual stone grinder by hand. I was heckled by my Uncles and male cousins who said “cooking is a girls job”. No prizes for guessing which gender dominates the chef landscape today. However I will admit that I’ve learned recipes, and cooking tips and skills from my Grannies, Mum, Aunts, culinary school teachers and female friends, and my mum in law who taught me to make the best vindaloo and beef roast. Her hand written secret recipes are treasured like gold.
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Timeless techniques & recipes
The secret ingredient in every successful recipe is perfect collaboration
From planning a menu to perfecting a dish. To actually putting chemistry to work in the kitchen… with a fusion of spices, herbs, staples, greens and global produce, I implement the multi-layered traditions of ancient family recipes that I learned from a young age, and my modern technique to provide my family, customers, clients and friends dishes that enliven, bring joy and many a time bring back remembrance of the foods cooked in the kitchens of their Mum’s or ancestors themselves. This is my strength and my challenge to ensure that the event in your life that I’m catering to becomes a pictorial not only on your favorite social media site. But above all things, it becomes indelible in your memory as a sight, smell and aromatic event that’s unforgettable… just like falling in love is…
I come from a school of catering that believes food should taste good and not just look good
Beauty should not only be on the plate, but register in your mind for a lifetime. The aroma of the food on your plate, and the unique taste must be able to recall a dish that someone in your family, or a friend who cooked up spectacular cuisine that you truly love to this day. I want to be able replicate that signature delicacy for its powerful and fragrant memory, and present it to you in all its glory.
A Menu of options: South Asian, Chinese, Continental, Global fusion, Middle Eastern
Every culture has a range of spices, herbs and techniques that make it a part of their traditions. Pancakes or ladled batter on a pan can change from one country to another and could be called different names. Meat , fish, or vegetables stuffed in Puff pastry are called puffs in one place, samosas in another, Foods assimilate different names in their countries of origin, but remain intrinsically the same. From Biryanis to grilled meats to Chinese Hakka noodles to Pastas to a Shepard’s Pie to a plethora of finger foods and bread puddings and caramel custards… I can provide you a hearty world renowned meal that will delight you, your family, your friends, your colleagues and the company you keep.
My best critiques are the tasters
Oh what a joy it was to taste Jude's food--his Chicken Biryani in particular. The chicken was melt-in-your-mouth tender, marinated overnight in his secret blend of spices, sour cream and yoghurt. For me this unique blend of spices was the star of the show as I'd never tasted anything like this before, so balanced and yet so rich in flavor! I wanted to have just one portion, but just couldn't help myself and went into seconds, and would have gone for a third round were it not for my wife stopping me. Thankfully Jude did volunteer a take out which (no prizes for guessing) was consumed by me the day after. All I can say is that Jude's talent comes from a labor of love, and you can visualize the efforts he makes to serve memorabilia coupled with decades of learning...from the masters of his family ancestry...that he emulates to this day.
Ordering Jude's Spaghetti and Meatballs in a Bolognese meat sauce reminded me of my visit to Rome a few years ago. It was authentically and unforgettably Italian and I was blown away. Jude kept the texture of the spaghetti al-dente, the texture of the meat sauce was finger-licking good, overall the dish was very, very tasty. Jokingly I told him, he has to try making an authentic Gelato next.
The meals that chef Jude prepared for us in our house were not just dishes but heartfelt experiences. Each pork and beef dish was made with such care and warmth that it felt like "Made at Home". Because I have a sweet tooth, the fruit custard stood out, perfectly balanced in sweetness, layered with organic vanilla bean and nutmeg, creamy in texture, and absolutely refreshing with the mix of fresh fruits: pineapple, tangerines, kiwis and persimmons. It was the perfect way to end a delightful meal leaving a lingering taste of deliciousness and genuine creativity in the kitchen. As I write this for Chef Jude, I am actually salivating.
I live in the U.K and never tasted an authentic Goan fish curry, even in Goa, till I tasted the one prepared for me by Jude. Best one I have ever eaten. I look forward to trying more specialties from Jude when our paths cross again. Despite the distance across countries, food is the best connection that one can have.
I ordered and demanded that Chef Jude make for me a couple of dishes that he loved to make, and his reply to me was this "I don't prepare dishes that I love, but I would rather cook up food for you that you love." This made sense and being a steward on an International Cruise Liner, I had tasted every kind of global cuisine. So I challenged him to make something for me that I would order from his kitchen lifelong. I wasn't disappointed as his Cold pasta salad with vegetables and cold meats was the best I've ever tasted, and will continue to...
Goat curry is one of my favorites and Jude's was simply out of this world. He ensured that it was slow cooked, and not pressure cooked with lentils just like Parsi Mutton Dhansak. The gravy was just too good; sweet, sour, spicy and tangy. We enjoyed it thoroughly, ladling the delicious aromatic gravy like spoonful's in thick bread and chapatis.
Jude's Rum and Raising Bread Pudding was the highlight for my son Adam's birthday party. The pudding had plumped up raisins perfectly marinated and was super soft, fluffy and creamy. We dolled out large portions on dessert plates with whipped cream for our guests, and yet I had some leftover to dig into and enjoy in seclusion myself the days onward. I am not ashamed to say I hid it from everyone in the family at the back shelf of my refrigerator. Yummy, mmmm...is the only word I can use to describe this R&R pudding. The late night surprise: We had attended an event, and it was late night and yes, we could have called for restaurant or home delivery, but Chef Jude excused himself from our circle of friends, told us to go back to our apartment and wait for him. I don't know how he did this but in 20 minutes he was back with the most comforting Khichdi we had ever tasted. My friends had repetitive servings and couldn't quite stop themselves from gluttony! Jude's dishes are pronto, quick and so full of flavor!
Meeting Jude through a mutual friend turned out to be one of the highlights of our week. From the moment we met him, it was clear he has a unique, charming vibe that makes him a pleasure to be around. He’s genuinely warm and engaging, which makes talking to him so effortless and enjoyable. Jude’s personality is magnetic—easygoing yet thoughtful, with a great sense of humor that kept the conversation lively. But what truly set the evening apart was Jude’s love for cooking. We got to see him in action as our “romantic chef,” a role he filled effortlessly, with a passion and flair that made every dish feel special. The food he prepared was nothing short of delicious. Each dish was flavorful, well-balanced, and crafted with a lot of heart and skill. Every bite was a testament to his dedication to the art of cooking, and it left us all deeply satisfied. Sharing an evening of good food and good company was an experience that truly fed our souls. Jude’s culinary talent, coupled with his warm presence, created a memorable evening, and we’re already looking forward to more delightful gatherings in his company.
I can’t say enough about the food we received from Jude. Hands down, some of the most delicious comfort food I've eaten lately! Jude uses only the freshest ingredients and ensures that each dish is prepared to perfection. Every meal we had was full of the ‘made at home’ experience just like my Mum and favorite aunts. I want to give a special shoutout to Jude’s Ambot-tik (sour and hot) Sardine curry. If you’re a foodie like me, you’ll love this! Jude has a fantastic selection of ingredients that his ancestors used, and his attentiveness to make his dishes truly stand-out with flavors from a rich past make the dishes he creates lip-smacking memorable.
Flavorful Biryani - A True Delight for all the 5 senses! The Biryani was a feast for the senses. The chicken was tender, having absorbed all the rich flavors of the masala. Served with a side of a refreshing raita and unique masala, Jude’s biryani strikes the perfect balance of heat and flavor. My husband said that this was the best stress-buster meal he’d ever had! It literally made his day! Highly recommend!
Lunch with Chef Jude Fernandes was a meal I won't forget. It was a sweltering Sunday in Mumbai but chilled bottles of London Pilsner whisked us away to the cold climes of Old Blighty. We were then treated to hearty Goan sausages in a subtle melange of lightly cooked tomatoes and slightly browned onions that didn't overpower the meaty, zesty sausages. Every bite transported us to some faraway shack at Vagator or Morjim Beach that hadn't yet been over-run by hordes of tourists. The sausages were soon followed by a Goan Mackerel Curry that had the tang of tamarind and kokum, the snap of ginger, the subdued fire of Kashmiri chillies, the velvet of coconut milk and the vibrant yellows of fresh tamarind. The curry was mopped up in minutes with some soft buttery pavs.
Also on the menu was a fragrant biryani that thankfully wasn't stuffed with meat or packed with spices. This allowed the long grained rice to breathe and the dish to work its magic on us like a geisha. Slowly and seductively. All in all it was a lovely lazy lunch that I will always look back on with great fondness.
I've always enjoyed the culinary delights served by Jude. It's incredible how he gets the flavour of the dish just right. What amazes me is his sense of palate, and his knowledge of each and every ingredient that goes into a dish, be it Chinese, Desi, Global or Continental. Everything I've sampled is not overt in spices, herbs or overpowering in any manner. His Honey Butter bread pudding can take the icing off any cake. He makes a variety of dishes that can leave you spoilt for choice. He is truly an all-rounder.
I recently had the pleasure of trying South Asian Cuisine catered by Jude Paul and I must say, it was excellent! The flavors were spot on and everything tasted so fresh and original. I am not South Asian but have tried Indian food from all over the world. and I have to say this: Jude Paul is a truly talented chef with deep roots that he authenticates in his work. I highly recommend his services for anyone looking for delectable and authentic Indian food for their next event.
I loved the piggy jackets that you created for my party, Jude. They were well presented and tasted delicious, yum, yum, you, and my family loved them too, even Bernard who shies away from bacon stuffed in quite a few! The sorpotel was tasty, thanks for adding the liver, and for making my special dish. I made sure the remains are hidden in the freezer, to be defrosted for a special occasion. The Chicken Biryani was lovely as well, and so nicely presented with those spiced potatoes roasted in Ghee.
Jude is a client of mine, however he offered to cook me a meal, and I'm glad I said 'Yes' because the Goan fish curry was exemplary, and I am a fussy eater, but this served with authentic red unpolished rice from Kerala blew my mind. So simple and yet so extraordinary. He then surprised me with an Alphonso Mango ice-cream that was infused with real vanilla bean flavor that he had sourced from a spice farm. This meal was unforgettable, and again I say, I'm glad I said 'Yes', and my answer will be in the affirmative everytime I'm asked.
Jude did us the honor of preparing a unique spaghetti dish sourcing fresh shrimp, calamari, crab and mussels that nestled in a creamy béchamel sauce. He used the fresh basil from our kitchen garden to oomph up the flavors. Truly, this was the most talked about dish for the rest of the week. Then, he prepared a special Chicken curry for our community (who by the way are averse to curries) and boy, oh, boy, did he manage to convert us to savor curry like no other that we’d tasted before using a base of mild Indian spices and coconut milk and cream. A perfect marriage of Thai and South Asian cuisine, We finished the entire ‘pot’ of curry in one sitting. I am of Dutch origin and my community consists of British, Italian, South Africans and Vietnamese priests who have begun to re-think the whole curry experience. Thanks to Chef Jude Paul.
I recently had the pleasure of trying a delightful prawn / shrimp curry made by Jude, and it is an experience worth sharing. The curry was a beautiful blend of spices and flavors with succulent prawns cooked to perfection in coconut milk, with just the right amount of ‘heat’ to compliment the sweetness of the prawns. The sauce was creamy and well-seasoned and the lovely orange burst of color made it the perfect blend of an eye catching and tongue tasty meal!
Sorpotel is a unique, original dish of Goa, made out of pork belly and different entrails of the hog. It’s a celebratory dish made for special occasions like Christmas, special events and weddings. To prepare this dish, one requires complete expertise—from cubing the meat into bit sized pieces to frying it—blending the spices with Toddy or Coconut vinegar requires a skillset that only my Grandmother in Goa had—until I tasted Jude’s sorpotel. Like my Grandmother, Jude seemed to understand the long lasting efficacy that the marriage of the spices, garlic and vinegar imparted to preserve the dish for over 3 months at a stretch—refrigerated. The longer preserved, the better the taste…what a distinctive taste—unmatched, perfect! My grandmother would’ve been so proud of him!
The Mutton Biryani that Chef Jude prepared for me and my team workers was an exceptional mix of flavors and pizzazz. I guess because he had marinated the meat overnight, the seeped in spices and density of the fusion of onions, yoghurt, and I think lemon juice made the meat tender and melt in the mouth. The Basmati rice was fluffy and aromatic because he didn’t skimp on the Zafran and cardamon. In short, this was truly an unforgettable and enjoyable dish, perfectly balancing a complete one pot dish, so to speak of carbs and protein, that makes me salivate as I write this review. I want an encore Jude.
The Oxtail prepared by Chef Jude and sampled by yours truly was out of this world, and I can say this because I am a global traveler. It outdid anything I’ve eaten from Jamaica, Trinidad or the West Indies for that matter. It was a fusion of layers of spices, ginger, garlic and chilly and a hint of something that I cannot wrap my head around but the lovely taste lingered on my taste buds for a while. I ate the dish with bread, scooping the gelatinous gravy, and having my fill of edible collagen! I then poured it out into a dish and invited my family, a neighbor from upstairs and even my pet dog to chew on the bones. What a fantastic meal! Jude is blessed with knowledge, creativity and a passion to make his dishes not only finger licking good but truly memorable.
I’ve had the pleasure of savoring a wide range of dishes cooked by Chef Jude—Goa sausages with aubergines, shallots and potatoes, Sorpotel, Oxtail with garlic and green pumpkin, waffles with infilled chocolate, shrimp with okra in a delicious coconut gravy, the list goes on…and I must admit, with brutal honesty that every single experience has been truly exceptional for my tastebuds and that of my husband. The food is not only delicious but also soulful, made with love and care that is palpable in each and every bite. Jude’s culinary skills are evident and impressive, and his zeal and passion shines through in the authenticity of every dish he provides. It’s almost like he’s signing off on his product, ensuring that it is a one-of-its-kind. He puts in a lot of love and dedication into his craft. I am fortunate to have met Jude and sampled his unique food. If you haven’t as yet, I would suggest you do, and no, he hasn’t paid me to write this review. However, I wouldn’t say no to a generous portion of his famous Bread Pudding that is steamed or baked to perfection. Yummmm…
The range of services that I offer
* Take home Chef: for a romantic dinner for 2 or a 7 course meal–you decide…
* Take home tiffin service–I can cook 4 different dishes for you, or your family for the entire week! Just refrigerate, heat and eat, and then order some more!
* Hire the Chef for any of your events: family, corporate, social, birthdays, engagements, celebrations, weddings…
* Hire the Chef to learn a particular dish/dishes or foods
* Hire me for food styling
* When you’re stuck for an idea, or require a creative chef to think of one, you know whom to call
Experience, Cook, Live, Life, Learn, Communicate...Repeat
Fresh, or frozen? What’s your choice?
Fresh produce or frozen? We make regular trips to the Farmers Market in summer. The main reason for the two and ½ an hour drive to and fro is because the vegetables have never seen the likes
What to do before, or when the lights go out
We’re literally living in some dark times. In an incomprehensible, foggy world. So here’s a list of to-do’s to equip yourself before any kind of disaster strikes. Because of our quest for more wealth, more power, more corruption, of genetic mutation, bio-labs for bio-weaponry, of cutting down forests, dumping lakes and rivers with toxins, and polluting the earth—there’s a mighty retaliation from the Spiritual sphere.
Care to join the ‘Adopt a Plant’ Club?
The City of Toronto would probably earn a good amount of money if they levied a tax on a population who get rid of their perennials, either in secluded garbage areas, or on a sidewalk. Just because the plant has no voice does not mean that you dump it wherever you choose, once you have no use for it.