My Story
Becoming a chef was an unexpected but serendipitous turn in my life. What started as a casual decision to explore a culinary course soon became my passion. One day, I stepped into a bustling kitchen for the first time and was instantly captivated by the speed, precision, and seamless coordination. I’ve always loved the rush—whether it’s in running, driving, or sports—and standing in that kitchen, I knew I had found my true calling.
The Start That Changed Everything
My journey truly began during my Bachelor’s in Hotel Management at M.S. Ramiah College, Bangalore ; where a key mentor, Mr. Shashi Sharma, recognized my natural flair for cooking. His guidance pushed me to enter culinary competitions, and with each win, my love for the culinary arts deepened. During semester breaks, I sought out training at hotels, immersing myself in the latest techniques, ingredients, and recipes.
I started my career as a management trainee at Taj, where I honed my skills in European cuisine. These early years were a blend of hard work, continuous learning, and invaluable mentorship. The experience I gained laid the foundation for everything that followed, teaching me the discipline and creativity needed to excel.
Mastering the flavours
At 26, I became head chef at Alchemy in Bangalore, where I took bold risks, blending European techniques with Indian inspirations. Alchemy’s tagline, “global cuisines under an Indian spell,” became the heart of my approach as I fused the best of both worlds. My career took another exciting turn when I moved to Thailand, a city renowned for its world-class chefs. This environment inspired and fueled my desire to bring the best to the table, giving me the chance to experiment with local ingredients, discover new culinary techniques, and present them with an international flair. I found my stride creating unconventional flavor combinations that truly wowed my guests
Passion on a plate
While my career was flourishing with international recipes, my heart was constantly drawn back to my roots—South Indian culinary traditions. As global cuisine gained popularity, I asked myself, “Why not showcase South Indian cuisine on the global stage?” This thought inspired the creation of ‘Hosa,’ a celebration of South Indian flavors reimagined with a modern twist. At Hosa, I continued to push the boundaries of innovation, ensuring that our time-honored traditions thrive while evolving to meet the tastes of today’s world.
A symphony of flavours and emotions
Dive into a world where culinary art meets heartfelt storytelling, as he expertly balances textures and aromas, transforming each dining experience into a melting pot of tastes that resonate with the soul, leaving an indelible mark on the hearts of those who savor them.
