Our guest Chefs

Chef ShadabChef Shadab Khan of Sunaanch, after qualifying in the art of culinary sciences lmsot 20 years ago from Aligarh began his career in the hotel industry; for more than a decade he struggled with the gustatory cells and got avowal and was acknowledged as a “Caviar to the multitude” in North Indian Mughlai cuisines. With his fortitude and fervour for gastronomic arts, he took charge of Saffron as a “Chef de Cuisine”, the North Indian delicacy restaurant of J.W. MARRIOT MUMBAI. Having been born in Lucknow, a city which is very well known for some of the best Indian chefs around the globe for their delicacies towards Indian cuisine, Chef Khan is a master in his area of expertise. Chef Shadab has spearheaded the Indian food promotion at JW Hong Kong. He has worked at the Hyatt Regency, Mumbai at their multi cuisine restaurant Glass House as Senior Chef for Indian cuisine. He has honed his experience at the ITC Grand Central Sheraton, Grand Hyatt Mumbai. He is passionate about food and its history and is perpetually reinventing and rejuvenating himself along with his menus. He puts his creative genius to consistently surprise and innovate with new preparations and presentations. He is dutiful to retaining traditional flavours’ and ingredients which is one of his many USPs.

Chef Saurabh ModiChef SaurabhModi, has a rich experience spanning over 18 years in the field of culinary arts. He was born in the historic city of Jodhpur, Rajasthan. During his growing up years, he was interested in the field of glamour and fashion designing, assuming it to be his calling; however soon he realised his love for food and started exploring his creativity in the field of culinary art. After finishing school from Jodhpur, in 1996, Chef Modi went to Melbourne to do his Bachelors in Hotel Management and learn the nuances of cuisines from across the world. Post his graduation he got the opportunity to work with the Crown Casino and Restaurants and exposure and experience of serving some of the biggest names in the field of sports at the Grand Prix, Melbourne Cricket Ground and the Australian Open. In 2000 he moved to New York to work with the finest restaurants and hotels like Grand Hyatt before he returned to India in 2003 to launch the Soma Restaurant and Banquets kitchen at the Grand Hyatt, Mumbai as part of the pre-opening team. In 2004 he moved to London, working as the Head Chef for Bombay Dreams, one of thebest Indian Restaurants in the region, where he won the prestigious Tiffin Curry Award. Later he had the opportunity to work at the famous Cinnamon Club at Westminster Abbey under the guidance of Chef Vivek Singh as the curry specialist chef, where he spent the next three years. Till May 2015, he had the opportunity to work with the legendary Jiggs Kalraat his multi-award winning, critically acclaimed restaurant Masala Library by Jiggs Kalra as a Senior Sous Chef. Currently working with “ NAUTANKI “HRH group Ahmedabad  as a Chef.  He is also a consultant with Halidram’s. During his free time he enjoys catching up on culinary trends from around the world and reading, swimming, travelling and photography. He is currently based in Mumbai with his family.

Chef VikasChef Vikas has pursued a renowned Craftman Course in Cookery. Currently working as a Sous Chef specializing in Japanese cuisine in one of Mumbai’s most beautiful Hotels, Sahara Star, he has also specialised in Oriental Cuisine as a Sous Chef at JW Marriot (Spices), Ramada Hotel, The Luxury Collection in ITC Maratha and a few others majoring in Sushi making and largely in the Japanese cuisine. He also has a lot of training experiences in food production. Chef Vikas has taken part in and won a lot of culinary challenges and Japanese cuisine nation-wide contests. His innovation and dedication towards his culinary skills have gotten him an high level of  well-deserved fame and respect. This explains his one and only belief that keeps him going - ‘Cooking is like being in love’.

Chef AbhijeetChef Abhijeet koshti, having completed his graduation in chef's international culinary programme in 2010., he had worked at a few properties like ‘Four Points’ by Sheraton, Hyatt Regency Mumbai, the Oberoi's (Nariman Point)., Hotel Jewel(Chembur)& currently working at Le Pain Quotidian BKC as Senior Chef de Partie.  He always wanted to do something different in his career which he ended up implementing beautifully. Cooking is a lot more to him that just profession. It defines his hisconfidence & passion which motivates him to innovate & come up with contemporary dishes of today's times.At the end of the day, his satisfaction lies in his guest’s reviews and their satisfaction, indeed!