From My Mother's Kitchen to Michelin Stars: My Journey to Cooking for the World
People ask me a lot how a boy who grew up watching his mother cook in North India ends up designing tasting menus for clients in Saint-Tropez and Monaco. Honestly, there's no single answer. It's twenty years of small decisions that all pointed the same direction — toward food, and toward doing it properly. I want to actually tell that story here, in my own words, rather than the shorthand version you'll usually find on a menu card. Where It Actually Started I didn't grow up planning to be a chef. I studied commerce. I have a BBA. But the kitchen was always where I paid attention — the smells, the noise, the way my mother could turn a handful of spices into something that filled the whole house. I didn't have language for it then, but I was already studying it. That curiosity eventually led me to the Institute of Hotel Management in Aurangabad, where I graduated in 2004 with both my business degree and a diploma in culinary arts. It gave me something a lot of chef...
