I belong to the generation of self-inspired culinarians who has worked their way up through the ranks in the professional kitchen. Starting my career as an associate with The Oberoi hotels in the year 2001, I moved to the Taj Group of Hotels as a Corporate Management Trainee and successfully completed the training with the only chef marked 100/100 for the food trials.
After opening “Pure”- India’s first fine dining Organic food Restaurant at Taj Lands End, Mumbai, I embarked on my international culinary journey with The Marriott, Dublin, Ireland. Coming back to India after a few years, worked with Indigo, Mumbai which is ranked 29th best restaurant in Asia and later opened Tote on the Turf, Mumbai.
My last assignment was The Gateway Hotel, Ambad, Nashik as an Executive Chef. I worked as a Civilian Chef Instructor with JSTI ( Indian Navy) and at present I am working as a Chef Tournant with Norwegian Cruise Line, Miami, USA.
As Corporate chef, I was instrumental in conceptualizing the Flagship Restaurant for RSP Gourmet Foods Pvt Ltd in Bangalore. The food concept was entirely unique and known as “Inspired Cuisine” which revolves around my varied experiences as chef in India and abroad.
I grew up in Mumbai and has been awarded Gold medal in Nestle Young Star Chef of the Year 2006. I have also participated in a Chef competition in Europe as being the only Asian chef selected for the final round.
I believe “The most Delicious food is created, when you use the best ingredients and do as little to them as possible!!”
Date Of Birth: 06 Oct 1981
Industry: Cruise Lines
Job Level: Management
Job Role: Sous Chef
Current Country: India
Education Level: Diploma