Growing up I was submersed into the kitchen at a young age.  Wanting to be like my mom who was always whipping up something for her catering company, I was hooked.

 

I'd always try to help in any way possible

not realizing that at that age I was probably

just a nuisance.  But my mom always managed

to let me addthe little garnishes on her decadent Indian sweets. 

 

A lot has changed since those days but my passion for being in a kitchen has now only grown stronger. After graduating dental school, yes I am a dentist,

I realized I wanted to pursue my dreams of becoming a Chef.

 

Since graduating from Institute of Culinary Education in New York City I've worked in different kitchens that specialize in various cuisines. From Michelin Rated Annisa's Asian Inspired French dining in New York City to Traditional American Seafood focused Reel Club and L20, which prides itself on Modern Seafood, for Lettuce Entertain You in Chicago.   I currently work for Arora Hospitality Group.

 

I use my background in science, my education in French technique and my Indian background to create dishes that are modern,flavorful with a touch

of Molecular Gastronomy.