From watching his mother cook at home to leading kitchens across Hyderabad, Chef Sanjeev Kumar’s journey was built slowly — through curiosity, long hours, discipline, and years of learning behind the scenes.
“Most people only see the final dish. What they don’t see are the years of repetition, pressure, mistakes, and patience behind it. Cooking taught me very early that passion alone is never enough. You also need discipline — especially on the days when motivation disappears.
My journey started at home, watching my mother cook. I was fascinated by how a few simple ingredients could bring people together at one table. While other kids spent evenings outside, I preferred standing quietly in the kitchen, observing everything — the preparation, the timing, the care behind every meal. Without realising it, those moments slowly shaped my future.
As I grew older, cooking became something I genuinely enjoyed. After school, I’d experiment with dishes for my family and friends, and their encouragement gave me confidence. But choosing this as a career wasn’t easy. I came from a family connected to the Indian Navy, where stability and structure mattered. Still, after my 12th standard, I chose Hotel Management because I knew I wanted to build a life doing something I truly cared about.
My professional journey began with Taj Hotels and Resorts, and that experience completely changed my understanding of food. A professional kitchen humbles you. It teaches you to stay calm under pressure, respect every small task, and understand that consistency matters more than talent alone. Being a bawarchi is not just about cooking well — it’s about showing up every single day with the same commitment.
Later, after returning from the USA, we started a few restaurants in Hyderabad. The city’s food culture, and the warmth people showed towards our work, pushed me to grow further. Over the years, I worked as the Corporate Chef for Bassik Hospitality, managing culinary operations across multiple restaurants.
Today, I serve as the Corporate Chef at Mondo Foods LLP, overseeing Tiger Lily Bistro in Jubilee Hills and Financial District.
Even after all these years, I still believe learning never stops. The food industry changes constantly, and staying curious is the only way to grow. This journey taught me that real success — in kitchens or in life — comes quietly, through consistency, patience, and showing up every day even when nobody sees the effort behind it.”
— Chef Sanjeev Kumar