About TBD… by Vikram Garg
TBD…by Vikram Garg, located on the 2nd floor of The Lotus Honolulu, offers a contemporary dining oasis overlooking iconic Diamond Head, also known in Hawaiian as Leahi. The French Classic menu invites you on a sensorial exploration of Chef Garg’s global culinary career celebrated for his mastery of classics curated with culture.
Featuring a tasting menu, ala carte selections, aperitif, craft cocktails, an internationally curated wine list and an expansive bar and lounge, TBD… sources local, sustainable and superior seasonal ingredients offering a dining experience where culture, cuisine, and conversation are curated to perfection.
For dining reservations please call (808) 791-5164 or visit www.tbdhawaii.com for more information on compliant capacity reservations. While in-restaurant, guest safety, service and satisfaction are our first priority; please ask about our Spatial Seating Guarantee, QR Code Menus, and Hawaii’s only restaurant to offer the Needlepoint Bipolar Ionization Technology, (NPBITM).
@tbdhawaii | #ChefVikramGarg | #tbdhawaii | #ClassicsCuratedwithCulture
About Chef 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.