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Taking charge of the entremet section where I work with mediterranean French and Italian cuisine. Working at large with seasonal vegetables, classic Italian pastas and preparing sides for the meats. I also work with fermentation which has been my recurring area of interest across my work experiences, trying to expand my horizon and knowledge about lacto-fermentation, blackening, kombuchas, Koji and it’s derivatives and other traditional ferments across cultures.

My interest in sustainable food, locavore and fermentation led me to Scandinavia.ÄNG is a Michelin and green star restaurant where I worked with hyper local ingredients of the Halland country region and others sourced from Denmark and Iceland. Worked across various sections ranging from snacks, cold and grill.The restaurant served a 19 course tasting menu and had 3 separate dining areas with live kitchens which meant working in front of the guests. The setup helped me… Show more My interest in sustainable food, locavore and fermentation led me to Scandinavia.ÄNG is a Michelin and green star restaurant where I worked with hyper local ingredients of the Halland country region and others sourced from Denmark and Iceland. Worked across various sections ranging from snacks, cold and grill.The restaurant served a 19 course tasting menu and had 3 separate dining areas with live kitchens which meant working in front of the guests. The setup helped me improve my organisational skills and taught me to be calm and composed under pressure. Involved in the presentation of the food and able to effectively communicate our sourcing and cooking philosophies to the guests. Employing of lacto-fermentation of vegetables and koji due to scarcity of produce in the extreme weather. Additionally, I used a lot of dehydration, drying, and pickling techniques. Show less

My love for Indian ingredients and food brought me to Masque, an institution that has been an inspiration for me to join culinary arts. It is the first restaurant to exclusively offer a tasting menu concept in India and has been awarded as the Best Restaurant in India by World’s 50 Best in 2022 and 2023. I worked across all the stations of the kitchen namely hot, cold and pastry. I took charge and was entrusted with equal responsibilities in the kitchen as the other… Show more My love for Indian ingredients and food brought me to Masque, an institution that has been an inspiration for me to join culinary arts. It is the first restaurant to exclusively offer a tasting menu concept in India and has been awarded as the Best Restaurant in India by World’s 50 Best in 2022 and 2023. I worked across all the stations of the kitchen namely hot, cold and pastry. I took charge and was entrusted with equal responsibilities in the kitchen as the other chefs.Conducted a course in front the guests in the kitchen and was praised for my presentation style and storytelling.Although having a background in culinary arts, I have always been interested in bakery and pastry as well. I got a chance to work in the section and learned a lot of techniques and was commended for my work. Show less

With no educational background but a willingness to learn and commitment to work I was able to get an internship at one of the most popular patisserie in India run by Chef Pooja Dhingra (part of Forbes 30 under 30 list).I was the only intern in charge of the R&D kitchen which was involved in various tasks like menu planning, staff training, recipe development, ideation and some social media content.Worked on developing a festival and corporate gifting menu for which we used… Show more With no educational background but a willingness to learn and commitment to work I was able to get an internship at one of the most popular patisserie in India run by Chef Pooja Dhingra (part of Forbes 30 under 30 list).I was the only intern in charge of the R&D kitchen which was involved in various tasks like menu planning, staff training, recipe development, ideation and some social media content.Worked on developing a festival and corporate gifting menu for which we used Indian versions of international pastries like florentines, bars and chocolate confectionery with native ingredients.Also worked and launched a special menu catering to different dietary preferences and restrictions like keto, vegan, gluten free and eggless. Show less