With a passion for creating innovative and delicious dishes, I am a Le Cordon Bleu (LCB) graduate and a French cooking expert. I have 4 years of experience in the culinary world, working in various roles and cuisines, from Chef De Partie to Head Chef. I also have a Bachelor's in Hotel Management and Catering Technology from GD Goenka University, where I gained a solid foundation in culinary arts and hospitality management.Most recently, I led the team of young and passionate cooks at Tsas By Dolkhar, a seasonal farm to table, ingredient centric restaurant. We promoted ingredients native to Ladakh and our sustainable approach in the restaurant. I oversaw the menu development, food preparation, quality control, and kitchen operations. I also collaborated with the owner and the marketing team to promote the restaurant and its impact on the culinary world. Under my leadership, Tsas By Dolkhar was featured in Conde Nast and CNN Traveler for its unique and exquisite dishes and ambiance.I am a team-focused and communicative leader who believes in empowering and supporting my staff to showcase their strengths and talents. I am always eager to learn new skills and explore new opportunities in the hospitality industry. My goal is to continue to grow as a chef and a leader, and to contribute to the culinary excellence and diversity of the industry.