About Us

INSPIRING BIO OF THE CHEF

Our new Executive Chef hails from New Delhi (India). Relocating from India to Chicago for his Undergrads in Culinary Management from Moraine Valley in Chicago. Growing up in India he was always an overweight child.

Loosing over 100lbs by following his diet and adding homemade fat with a combination of daily exercise. He started his first gig with Kraft Foods. Later joining Allstate Headquarters, The Federal Reserve, Chicago Botanic Gardens, Museum Of Science & Industry and Shedd Aquarium. He has an obsession with high quality, a passion for experimenting with ingredients and a devotion to deep, complex and global flavors.

Upon completion of his Degree he picked up on French, Italian and Spanish techniques. He has dedicated 15 years to learning and teaching the Kraft of cooking and merging dishes from different cultures using clean fats and no sugar. He substitutes sweetness with Dates & Jaggery. The chef plans to open multiple locations in every part of the world so people get to try and enjoy this new Genre and merger of a global cuisine with Indian food being the focal point.