International
Singapore Pop-up
Represented Slink & Bardot at Ms. Maria & Mr. Singh — Chef Gaggan Anand's Indian-Mexican concept.
About the chef
I cook the way
I'd eat it.
Senior Chef de Partie based in Mumbai, currently at Slink & Bardot — managed by Impresario Handmade Hospitality. Trained at St. Francis Institute of Hospitality Management. Earlier line at Hemant Oberoi Restaurant. Believer in long shifts, generous plates, and the unglamorous repetition that builds a real cook.
01 — The Chef
A craft built
station by station.
I cook fine dining the way I'd eat it — generous, precise, rooted in respect for the ingredient and the people who grew it.
Three years, four ranks. I joined Slink & Bardot in May 2022 as Commis 3 and was promoted to Commis 1 in six months, then to Demi Chef de Partie eighteen months later. Today I lead the evening shift on the hot section — running the pass, mentoring the line, and shaping new dishes alongside the Head Chef.
In 2024 I represented the restaurant in Singapore, cooking at Ms. Maria & Mr. Singh — Chef Gaggan Anand's Indian-Mexican project. That trip reset what I think a kitchen can sound like.
3+
Years cooking
4
Ranks earned
Multiple
Pop-ups
02 — The Journey
Stations, kitchens, and the long quiet hours in between.
May 2022 — Present
Cuisine Without Borders · Impresario Hospitality
Sr. Chef de Partie · DCDP · Commis 1 · Commis 3
Slink & Bardot, Mumbai
Promoted four times in three years on the hot section. Lead the evening service pass; collaborate with the Head Chef on menu development under the Cuisine Without Borders philosophy.
2024
International
Singapore Pop-up · Guest Cook
Ms. Maria & Mr. Singh — by Chef Gaggan Anand
Represented Slink & Bardot in an international guest-cook residency at Chef Gaggan Anand's Indian-Mexican concept restaurant.
Feb 2021 — Jan 2022
Celebrity-chef kitchen
Commis Chef · Cold & Oriental sections
Hemant Oberoi Restaurant, Mumbai
Fine-dining fusion under Chef Hemant Oberoi. Assisted in pop-ups for Netflix and other premium brands; built foundations in modern plating, hygiene, and station discipline.
2022
Education
B.Sc. Hospitality & Catering Management
St. Francis Institute of Hospitality Management
Three-year degree pursued in parallel with the line — finishing the cap during early Slink & Bardot tenure.
03 — Highlights
Moments that
marked the year.
A short list — the kind of nights that don't fit on a CV but shaped how I cook, lead, and think about the next plate.
Brand collaborations
Netflix · ONGC
Cooked at exclusive private dining experiences and pop-up events for Netflix, ONGC, and other premium brands.
Menu development
Cuisine Without Borders
Active contributor to creative tasting sessions and menu development — pushing dishes that refuse a single passport.
Leadership
Four ranks in three years
From Commis 3 to Senior Chef de Partie — recognised consistently for performance, leadership, and creativity.
05 — The toolkit
Quiet competence, earned shift after shift.
- 01Fine Dining & Modern Techniques
- 02Menu Development & Costing
- 03Team Leadership & Training
- 04HACCP & Kitchen Hygiene
- 05Inventory & Stock Control
- 06Guest Interaction & Feedback
- 07Multi-cuisine Expertise
- 08Pop-up & Event Cooking
Let's cook something
Pop-ups, private dining,
menu collaborations.
If you're building something that needs a fine-dining sensibility — a brand pop-up, a private experience, a residency, or simply a long, generous tasting menu — I'd love to talk.