How did you start your journey?
My cuisine is inspired by the people of different cultures whom I have met or worked with...It's like a never ending journey of flavors,taste and aroma that gives a clear picture of the land & its heritage. My cooking style is always with a twist! I get people involved in the preparation in a very simple yet surprising way.
Where is your cuisine inspired from?
My cooking is mostly by learning while working with a wide range of chefs...My mom had been one prominent source of my creations....& finally I have graduated in culinary arts.
Jr. Sous Chef | Banana Island Resort Doha by Anantara | 2015 - Now
One of the most adventurous kitchens so far & I'm loving it. I have been handling room service,all day dining & a beautiful organic restaurant.This kitchen had been my door to endless opportunities in food experimentation. A lot of dishes have been invented & mastered...Still going great....
Demi Chef de partie | Fairmont The Palm Dubai | 2013 - 2015
I was exposed to many cuisines in this hotel..Starting with a very professional Cold kitchen,Chinese kitchen & Brazilian kitchen. It was a great experience.. Learning so many cuisines at a time.
Commis Chef | Fairmont Hotel & Resorts, Jaipur | 2012 - 2013
I was a part of the pre-opening team of the hotel..One of the best wedding destinations in India. I was the official chef of the Fairmont Gold Lounge..Preparing exotic fusion dishes & surprising guests with a varied range of cuisines.
Commis Chef | Marriott Hotel Jaipur | 2011 - 2012
Worked in the cold kitchen section (garde manger) i.e preparing all kinds of cold food like salads,canapes,sandwiches,shooters etc. It is one of the most creative departments in a professional kitchen,highly skilled in seasoning & adding texture to food.
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
English, Hindi, Bengali, Gujarati
How far can you travel?