With an illustrious culinary journey that began in 1994 at Hotel Gulistan in Mumbai, I have cultivated a deep passion for the art of cooking and hospitality. Starting as a commis chef, my relentless pursuit of excellence led me to Bangalore, where I honed my skills at Quality Inn and Rendezvous Restaurant Pvt Ltd.

In 2009, I achieved a significant milestone, becoming the Executive Chef at Hotel Green Oak India Pvt Ltd. Over the years, my culinary expertise and leadership have enriched numerous esteemed establishments, including Zaffran, Indian Kitchen, City Bar, The Open Box, Misu, and Housefull. My commitment to innovation and quality was further demonstrated during my tenure at Hotel Escape and The Black Rabbit.

Currently, I serve as the Corporate Chef for Sakurafresh Beverage and Food Private Limited. In this role, I am dedicated to elevating culinary standards and delivering exceptional guest experiences within the food and beverage industry. My journey is driven by a passion for creativity, excellence, and a commitment to continuous growth