Chef Harshit Agarwal – Culinary Consultant, Innovator & Brand Strategist Redefining India’s Food Landscape |Hyderabad’s Leading Culinary Consultant & Kitchen Strategist |– From Farzi Café to Foodville: India’s Rising Chef Entrepreneur |IHM Aurangabad Alumnus and Hospitality Visionary |Award-Winning Culinary Consultant & FSSAI Certified Expert |Foodville Gourmet Culinary Solutions

Early Life and Culinary Roots in Hyderabad

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Born on November 9, 1992, in the vibrant city of Hyderabad, Telangana, Chef Harshit Agarwal was immersed in a rich blend of tradition, flavor, and cultural diversity from the very beginning. Hyderabad—known for its heritage, Mughlai cuisine, and iconic dishes like Hyderabadi biryani and haleem—provided the perfect backdrop for a child whose fascination with food began in his earliest years.

Harshit grew up in a household where meals were not just daily routines but events—celebrated with care, conversation, and community. His family kitchen was always alive with aroma and rhythm. His mother’s gentle kneading of dough, the rhythmic sputter of mustard seeds, the scent of slow-cooked dals, and the celebratory preparations during festivals all captured his imagination. What fascinated young Harshit the most, however, was watching his father and grandfather cook with confidence and joy—challenging the stereotype that cooking was reserved for women. Their influence helped frame food as a creative, expressive art form rather than a domestic chore.

As early as age 8 or 9, Harshit began helping in the kitchen. From peeling vegetables to stirring curries under adult supervision, he wasn’t just playing—he was learning. By his teenage years, he could already replicate family dishes with precision and a touch of flair. While other children dreamt of becoming cricketers or engineers, Harshit found himself drawn to the mystery of flavors, plating styles, and kitchen rituals.

His passion only grew as he discovered cooking shows and food documentaries on platforms like National Geographic’s Food Series and MasterChef. He also closely followed international icons like Gordon Ramsay and Marco Pierre White, and Indian masters like Chef Sanjeev Kapoor and Chef Kunal Kapur, admiring their dedication, discipline, and culinary vision.

Despite prevailing societal expectations to pursue more “conventional” careers in engineering, finance, or commerce—especially among middle-class Indian families—Harshit boldly declared his dream of becoming a professional chef. It wasn’t just a rebellion; it was a calling. Backed by a family that encouraged his individuality, he chose to pursue formal culinary education, setting the wheels in motion for what would soon become an illustrious career in hospitality.

His roots in Hyderabad, a city often referred to as the “City of Nizams and Flavors”, continue to influence his food philosophy. Whether he’s crafting a modern Indian tasting menu or designing a café concept, there’s always a nod to the flavorful foundations of his upbringing.

Academic Journey: Laying the Foundation for Culinary Mastery

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Chef Harshit’s formal education began at Pranava The School, Hyderabad, followed by a commerce degree from St. Mary’s Junior College in 2012. However, his true calling led him to one of India’s top culinary institutions: the Institute of Hotel Management–Aurangabad (IHM-A), affiliated with the University of Huddersfield, UK.

At IHM-Aurangabad, Harshit pursued a rigorous BA (Hons.) in Culinary Arts, where he was introduced to French techniques, global cuisines, molecular gastronomy, and modern plating styles. The curriculum was demanding—blending theoretical modules with hands-on culinary training, and mentorship under industry experts. During his time at IHM-A, Harshit sharpened his craft and deepened his understanding of the global hospitality ecosystem.

🔗 University of Huddersfield – Official Website
🔗 IHM-Aurangabad – Culinary Program

Learning from the Industry: Taj, Trident & Farzi Café

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Chef Harshit’s initial hands-on experience came during his industrial training at Taj Hotels across Maharashtra between 2013 and 2014. He contributed to high-profile functions like the India–England cricket match hosted by Taj Blue Diamond Pune, and elite weddings including Kothari and Birla ceremonies in Chennai. These events not only exposed him to large-scale culinary operations but also instilled in him a deep respect for logistics, timing, and perfection under pressure.

Later, he interned at Trident Hotels, Hyderabad, where he spent a full year immersed in banquet kitchens, all-day diners, and luxury restaurant environments. This was followed by his stint as a Kitchen Management Trainee at Massive Restaurants Pvt. Ltd., where he worked with the iconic Farzi Café UB City, Bangalore—a brand renowned for modern Indian cuisine with a molecular twist, created by Chef Zorawar Kalra.

🔗 Farzi Café – Official Website
🔗 Taj Hotels
🔗 Trident Hotels

Transition to Leadership: From CDP to Sous Chef

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In 2017, Harshit took on the role of Chef de Partie (CDP) at A Reverie in Goa—an avant-garde culinary destination known for creative dining under the leadership of Aakritee and Virendra. Working here sharpened his artistic expression, allowing him to innovate with plating, textures, and flavor layering in a setting that celebrated bold experimentation.

Returning to Hyderabad in 2018, Harshit was appointed Sous Chef at Peregrine Foods, overseeing two fine-dining brands—Aura Café and Essence Indian Fusion Fine Dine. His responsibilities included kitchen operations, staff training, vendor liaison, and the design of seasonal tasting menus. Later, he was reappointed as Sous Chef at Farzi Café Hyderabad (2019), reinforcing his reputation as a dependable kitchen leader who could marry consistency with creativity.

Entrepreneurial Leap: Founding Foodville

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The year 2020 marked a turning point. With the rise of cloud kitchens and delivery-driven food businesses, Chef Harshit launched Foodville, a multi-brand delivery kitchen based in Hyderabad. Focused on comfort food, bold flavors, and high-quality delivery packaging, Foodville became his playground for experimenting with global comfort cuisine—ranging from North Indian curries to continental grills.

Foodville’s model was agile, lean, and pandemic-resilient. It not only survived but thrived during COVID-19, gaining popularity through online food aggregators and loyal local customers. The venture positioned Harshit as a new-age chefpreneur, balancing taste, innovation, and delivery logistics.

🔗 Zomato India – Cloud Kitchens

Culinary Consulting: Building Brands from Scratch

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Between 2020 and 2024, Chef Harshit transitioned into culinary and brand consultancy. His services ranged from kitchen setup and menu engineering to team training, inventory management, and concept development. Cities like Goa, Noida, Panipat, Coimbatore, and of course Hyderabad, became canvases for his vision.

He consulted for Tarz Kitchen & Coffee Bar, where he served as Head Chef and Culinary Director. Under his leadership, Tarz became a popular name for creative menus and café culture. He also worked with BookMyChef, where he was later appointed Assistant General Manager (AGM) and Chef Consultant in 2024.

🔗 BookMyChef
🔗 Tarz Kitchen (Instagram)

Brands & Clients – The Consultant Behind the Curtain

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Chef Harshit’s client portfolio reflects his versatility and adaptability. He has helped conceptualize, launch, or rejuvenate:

• Foodville Gourmet Culinary Solutions– Hyderabad’s growing cloud kitchen
• Tarz Kitchen & Coffee Bar – Culinary innovation meets cafe comfort
• Tabula Rasa – A premier Hyderabad lounge
• Postcard – Quaint café concept
• Branche Patisserie – Boutique dessert brand
• Native Katha – Indian cultural food stories
• Sentido Coffee – Hyderabad-based modern coffee venture
• Goli Soda – F&B concept with playful branding
• BookMyChef – Home dining and live chef experiences

Each of these projects allowed Chef Harshit to dive into concept-to-launch journeys—designing menus, managing costing, training teams, and fine-tuning SOPs.

A Broad Canvas: Hotels, Fine Dine, Cloud Kitchens & Cafés

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Chef Harshit has worked in nearly every format the Indian food industry has to offer:

• Luxury Hotels (Taj, Trident)
• Fine Dining (A Reverie, Essence)
• Modern Indian Bistros (Farzi Café)
• Cafés & Lounges (Tabula Rasa, Aura Café)
• Cloud Kitchens (Foodville, multiple cities)
• Corporate Catering (Foodlink Hyderabad City – 2023)
• Home Chef Models (BookMyChef)

This cross-vertical experience gives him a unique lens as a consultant—he understands customer psychology, kitchen challenges, business economics, and market trends in equal depth.

Awards, Certifications & Recognition

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• FSSAI Certified – Government recognition for food safety and hygiene standards
• Successfully launched 10+ culinary brands (as consultant or owner)
• Featured by several hospitality platforms for entrepreneurial innovation during the pandemic
• Recognized by clients and hospitality groups for transforming unbranded kitchens into profitable ventures
• Known for creating SOPs that bridge creativity with profitability

Culinary Philosophy – Passion, Precision & Plating

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For Chef Harshit, food is a language—one that speaks of comfort, heritage, and imagination. His dishes are known for being ingredient-focused, aesthetically clean, and emotionally resonant. He believes in honoring traditional recipes while giving them global accessibility through plating, textures, and presentation.

His work in molecular gastronomy stems from his IHM training, but his core ethos is always flavor first. Whether it’s a deconstructed butter chicken or a saffron-scented risotto, each plate has a story—and that story is always rooted in identity and soul.

Areas of Specialization

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• Conceptualization of F&B brands
• Multi-cuisine menu design
• Molecular gastronomy integration
• Inventory & cost control strategy
• Restaurant pre-opening projects
• Food photography & media styling
• Team hiring and SOP documentation
• Restaurant recovery and relaunch consulting

📱 Contact Chef Harshit Agarwal

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📍 Based in: Hyderabad, India
📧 Email: harshet.9agarwal@gmail.com / info.chefharshit@gmail.com
📸 Instagram: @harshet.9agarwal
🌍 Brand: @foodvillebychefharshitagarwal

The Culinary Journey of Chef Harshit Agarwal – From Hyderabad Kitchens to National Recognition

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The journey of Chef Harshit Agarwal is a story of passion, perseverance, and purpose. Born and raised in Hyderabad, his love for cooking was nurtured in a home where food was celebrated and shared. From a young age, he found joy in cooking with his father and grandfather—an uncommon dynamic in most Indian households. While many around him pursued traditional careers, Harshit chose the heat and harmony of the kitchen.

After completing his formal education, he joined the prestigious Institute of Hotel Management–Aurangabad, affiliated with the University of Huddersfield, UK, where he earned a BA (Hons.) in Culinary Arts. It was here that he deepened his understanding of global culinary practices, fine dining etiquette, and modern gastronomy.

His professional career began with internships at Taj Hotels and Trident, eventually leading him to the innovative kitchens of Farzi Café, a brand known for pushing the boundaries of Indian cuisine. Over the years, he held pivotal roles as Sous Chef, Consultant Chef, and CDP, working across top brands like A Reverie, Peregrine Foods, and BookMyChef.

In 2020, he launched Foodville, his own cloud kitchen brand in Hyderabad, setting a new benchmark for chef-led food delivery ventures. Simultaneously, he established himself as a culinary consultant, helping launch restaurants, cafés, and kitchens across India—from Goa to Noida.

Today, with over a decade of experience, Chef Harshit is recognized as one of Hyderabad’s most innovative chef-consultants. He continues to guide brands, design menus, and inspire young chefs—proving that with vision and authenticity, one can turn childhood curiosity into national impact.