Before I ever wore a chef’s jacket, I was standing beside my mother in a busy catering kitchen — watching her transform simple ingredients into food that brought people together. I grew up surrounded by the aromas, energy and emotion of cooking, and that is where my love for food truly began.

Today, more than 10 years later, that childhood passion has taken me from family catering in India to fine-dining kitchens, Michelin-starred restaurants and luxury hospitality across Europe.

I trained in Hotel Management in India and later completed a Master’s in Tourism & Recreation Management in Poland. I now work as an international chef and culinary consultant in Amsterdam through JB Gastronomy.

My cooking brings together my Indian and Nepali roots with influences from Japanese, Thai, Mediterranean, Italian and French cuisine. I particularly love contemporary Indian and Asian cooking, seafood and raw-fish preparation, vegetarian and vegan cuisine, and beautifully crafted tasting menus.

From Bluefin tuna tataki and fresh ceviche to refined Indian dishes and creative vegetarian plates, I love creating food with character — food that looks beautiful, tastes exciting and tells a story.

For me, private dining is about more than serving a meal. It is about creating a moment people remember long after the last plate leaves the table.