Chef Stories Part 10 – Indian chefs under 40

Chef Stories Part 10 – Indian chefs under 40

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Samir Giri, 29, Executive Sous Chef, Fortune Miramar, Goa

Making his mark at the World Saraswat Food Awards, Chef Samir Giri is a young and energetic individual who serves up delicious treats at the Fortune Miramar, Goa. His belief in hard work and chasing goals has brought him great success in his work. His began his career in Hotel Oberoi at Nariman Point, Mumbai after which he joined the Carnival Cruise where he had to cater for about 4000-5000 people on a daily basis. These diverse experiences have moulded his work culture and made him the chef he is today.

Vikramjit Roy, 37, Corporate Chef, The Kimono Club, Delhi

Chef Roy is known in the culinary world for his zeal to break norms and bring out the best in his creations. Having worked with Michelin-starred Okura in Tokyo, Chef Roy launched the iconic Pan Asian at ITC Grand Chola in Chennai and then went on to Tian-Asian Cuisine Studio at ITC Maurya, Delhi, and is now working tirelessly in his cloud kitchen venture – Hello Panda – which launched during the pandemic. A celebrated chef with close to two decades of experience in the culinary world, his specialisation in Asian cuisine and his passion for cooking makes him one of the best in the country.

Pooja Dhingra, 33, Pastry Chef, Founder & CEO, Le15, Mumbai

“The Macaron Queen of India”, “Macaron Lady”, “The Pastry Princess” – these words aptly describe Chef Pooja Dhingra. She learned the art of baking from the renowned Le Cordon Bleu culinary school in Paris and opened her first patisserie, Le15, in March 2010.  Her desserts, be it her famous macarons, cupcakes, cakes, choux pastries, tarts or Nutella brownies, are definitely the talk of the town, and brings a slice of Paris to our palates.

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