Chef Gaurav Kumar – Executive Sous Chef The oberoi | Global Cuisine Innovator & Culinary Leader |Award-Winning Chef | Fusion Specialist & Luxury Hotel Strategist |Blending Cultures, Crafting Flavors | The Indian Chef with Global Soul |Master of Pan-Asian, Italian, and Modern Indian Cuisine |From Dubai to Goa | A Story of Culinary Grit and Greatness
Chef Gaurav Kumar – The Soulful Journey of India’s Nomadic Chef
A Culinary Dream Born in Hathras
In the heart of Hathras, a modest town in Uttar Pradesh, India—where markets hum with the chatter of street vendors and the smell of freshly fried pakoras—Gaurav Kumar found his first taste of inspiration. It wasn’t from a fine-dining plate or a celebrity cookbook. It was from the warmth of home kitchens, the sizzle of spice in a pan, the simple joy of feeding others.
Growing up in Gandhi Market near Purana Thana, food was more than nourishment for Gaurav—it was connection, culture, and comfort. While others around him pursued conventional careers, Gaurav’s eyes sparkled whenever he stepped into a kitchen. He wasn’t drawn to routine—he was called by fire.
By the time he reached his late teens, his vision was clear: he wanted to be a chef. Not just someone who cooked food—but someone who told stories through flavors.
Education and the First Steps
Determined to turn his passion into profession, Gaurav enrolled in the Agra Institute of Hotel Management, earning a B.Sc. in Hotel Management, Catering & Tourism in 2008. These academic years were the start of a disciplined journey—where he learned the basics of mise-en-place, the science of cooking, and the business of hospitality.
But degrees don’t make chefs—fire does. And Gaurav was ready to start at the bottom.
Early Career – Humble Beginnings, Big Lessons
Gaurav’s career began with Hotel Clarks Shiraz in Agra as a Commis Chef, followed by a role at Radisson Pune. In these kitchens, there were no shortcuts—just long shifts, endless prep lists, and the pressure of perfection. But he thrived. He watched, listened, practiced. Every perfectly seared tikka, every mistake corrected by a senior chef, became part of his culinary DNA.
In 2010, he joined JW Marriott Pune as a Chef de Partie, working in both Italian specialty and all-day dining restaurants. Here, he developed a love for classical techniques and European plating finesse. The hotel kitchen became his training ground for leadership, structure, and multitasking in high-volume environments.
The Dubai Chapter – Growth on a Global Stage
Opportunity knocked louder in 2013, when Gaurav was invited to join Sofitel The Palm, Dubai as a Senior Chef de Partie. He stepped into a new world of luxury, serving discerning guests from across the globe.
Over five transformative years, he managed over 25 kitchen employees, collaborated across departments, and took on complex operations—from lavish brunches to gourmet banquets. His food earned repeat guests, while his calm, focused leadership earned the respect of peers and supervisors alike.
Dubai refined Gaurav’s global outlook. He understood food beyond borders—how technique could be universal, but soul was always personal.
Return to India – Earning Recognition, Shaping Kitchens
In late 2018, Chef Gaurav returned to India, joining Novotel Kolkata – Hotel & Residences as a Sous Chef. Tasked with overseeing the all-day dining restaurant, in-room dining, and a 24×7 bar, he brought energy, structure, and fresh perspective to every plate. Under his leadership, the restaurant earned accolades for its brunch offerings and citywide appeal.
The next leap came in December 2019, when he was appointed Outlet Chef at The Westin Kolkata Rajarhat. Managing three vastly different outlets—Pan Asian, Modern Indian, and a Lounge—was no small feat. But Gaurav thrived. His team of 16+ chefs worked seamlessly under his direction. His Pan Asian concept won the Times Food Award for Best Japanese Restaurant in Kolkata (2019)—a proud moment that marked his arrival as a recognized name in the Indian culinary scene.
In 2022, he briefly served as Executive Sous Chef at Hyatt Regency Kolkata, where he focused on aligning culinary operations with brand excellence, improving quality control, and ensuring guest satisfaction.
Current Role – Crafting Culinary Excellence at The oberoi Bangalore
Since January 2023, Chef Gaurav has held the position of Executive Sous Chef at The oberoi Bangalore—a jewel in the crown of India’s luxury hospitality sector.
Here, surrounded by coastal elegance and world-class expectations, Gaurav directs daily kitchen operations, drives innovation, and upholds the meticulous standards the St. Regis brand is known for. He mentors junior chefs, leads culinary workshops, reviews procurement processes, and ensures that every guest plate is more than food—it’s an experience.
His role goes far beyond cooking—he is a strategist, a mentor, and a standard-bearer for hospitality excellence.
Culinary Philosophy – Passion, Precision, Purpose
For Chef Gaurav, cooking is more than technique—it is emotion, memory, and meaning. He believes that every dish has a story, and a good chef must listen before creating. His signature strength lies in blending traditional Indian ingredients with global techniques, resulting in dishes that are both nostalgic and exciting.
From Japanese Omakase to Italian risottos, from tandoori grills to pan-Asian ramen, he builds bridges between cultures on every plate.
Skills and Attributes
Chef Gaurav is known not just for his food, but for how he carries his team. His kitchens are inclusive, motivated, and constantly learning. His key strengths include:
- Culinary Team Leadership & Cross-Training
- Multi-Outlet Operations Management
- HACCP & Food Safety Compliance
- Menu Engineering & Recipe Standardization
- Communication and Conflict Resolution
- Guest Engagement & Event Conceptualization
- Crisis Management & Procurement Streamlining
He leads not by hierarchy, but by example—empowering young chefs, uplifting underperforming stations, and ensuring consistency in flavor and service.
Life Beyond the Pass
Outside of his whites, Gaurav is a curious traveler and a lover of history. He enjoys exploring ancient cities, reading culinary literature, and listening to music that inspires reflection. His Instagram handle, @nomadic.chef.gaurav, isn’t just a name—it’s a reflection of his spirit.
He doesn’t just cook in places. He absorbs them. His travels influence his plating, his spice combinations, even the way he tells food stories on menus.
Language Skills
- Fluent: English, Hindi
- Conversational: French (Beginner)
Digital Footprint
A Legacy in Motion
Chef Gaurav Kumar is not one for shortcuts or empty trends. His success is built on consistency, humility, and heart. He may not always be in the spotlight, but his impact is felt through the kitchens he leads, the teams he builds, and the dishes that continue to delight diners across the world.
As he continues shaping the culinary experiences atM The oberoi Bangalore , Chef Gaurav remains a quiet force in India’s gastronomic landscape—a modern chef grounded in tradition, driven by curiosity, and elevated by his unwavering love for the craft.
His journey is not just inspiring—it’s still unfolding. And if one thing is certain, it’s that every new chapter will be served with soul.
The Culinary Journey of Chef Gaurav Kumar – From Small-Town Dreams to The oberoi Bangalore
born in the vibrant town of Hathras, Uttar Pradesh, Chef Gaurav Kumar always felt a magnetic pull toward the kitchen. While his peers explored conventional paths, young Gaurav found himself captivated by flavors, aromas, and the emotional power of food. It wasn’t just about eating—it was about creating joy through a plate.
After earning a B.Sc. in Hotel Management from the Agra Institute of Hotel Management, Gaurav started his journey with humble beginnings—first at Hotel Clarks Shiraz in Agra, then moving to Radisson and JW Marriott in Pune. There, he developed his technical foundation, working across Italian and all-day dining restaurants.
The real transformation began when he moved to Dubai in 2013, joining Sofitel The Palm. Over five years, he handled international guests, led teams of 25+, and managed high-pressure operations with precision and grace. Dubai elevated his skill, discipline, and global culinary perspective.
Returning to India, Chef Gaurav made waves in Kolkata’s top luxury hotels—Novotel, The Westin, and Hyatt Regency. At Westin, his Pan Asian concept won the Times Food Award for Best Japanese Restaurant in 2019, solidifying his place among India’s culinary leaders.
Since January 2023, he has served as Executive Sous Chef at The oberoi Bangalore , overseeing daily operations, mentoring rising chefs, and blending innovation with tradition. Known as “The Nomadic Chef” on Instagram, Gaurav’s journey is marked by passion, patience, and a never-ending hunger to learn.
From small-town beginnings to global recognition, Chef Gaurav Kumar’s story is a testament to what happens when talent meets relentless dedication.