“I never planned to become a chef. It all started at home, somewhere between watching my mother cook and trying to understand how a few ingredients could turn into a proper meal. While most kids my age were outside playing, I’d stand beside her, curious about every sound and smell in the kitchen. She was my first teacher, and without realising it, that’s where my journey began.

By the time I was in my teens, cooking had become something I looked forward to every day. After school, I’d rush home to try new dishes for my family and friends. Their encouragement gave me the confidence to think beyond home cooking. Even though I came from a family connected to the Indian Navy, I decided to follow my passion and study Hotel Management after my 12th grade — a decision that changed everything.

My first professional step was with Taj Hotels and Resorts, where I learnt what it truly means to be a bawarchi — the discipline, precision, and patience behind every plate. Later, after returning from the USA, we opened a few restaurants in Hyderabad, and that’s when my journey really took shape. The warmth and appreciation from guests and food enthusiasts in the city kept me motivated to grow.

I’ve also worked as the Corporate Chef for Bassik Hospitality, handling culinary operations across three restaurants. Today, I serve as the Corporate Chef at Mondo Foods LLP, overseeing Tiger Lily Bistro, Jubilee Hills and Financial District.

Balancing my roles as a chef, consultant, and food blogger isn’t easy, but at the end of the day, a chef is always a chef. The hunger to learn and create something new keeps me going. I spend time reading, learning from other chefs, and keeping up with what’s happening in the global food space.

To all the aspiring chefs and food enthusiasts out there — remember, success doesn’t come overnight. Stay disciplined, patient, and passionate. Keep learning, keep experimenting, and most importantly, stay consistent. That’s what makes all the difference.”

— Chef Sanjeev Kumar