Indian chefs are making their mark on international platforms and showcasing their skills.

New York City—a city of dreams, where opportunities abound and the boundaries of culinary arts are constantly being reimagined. This city turned out to be a pivotal chapter in my journey, providing me with a direction I had never envisioned. My culinary adventure, fueled by a deep passion and an unrelenting desire for growth, led me to work at Wayan, a unique Indonesian-French fusion restaurant. What began as a role as a line cook has now evolved into an opportunity to collaborate with some of the world’s finest chefs and contribute to shaping the next generation of culinary talent.

Moving to New York was a significant challenge, but it was also the best opportunity to refine my culinary skills. Being here, I realized that the city's rich diversity and the constant challenges of the culinary world pushed me to grow and improve. I aspired to work in a kitchen where creativity and technical expertise blended seamlessly, offering me the chance to learn from the best chefs in the world. While New York presented endless possibilities, I sought a kitchen that not only challenged the boundaries of culinary arts but also honored traditional techniques.

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