Introduction: The Journey of a Chef Who Refused to Stop Growing

In the constantly evolving landscape of global gastronomy, where innovation, discipline, and passion collide to create unforgettable dining experiences, few chefs have managed to carve a path as dynamic, diverse, and inspiring as Chef Nagraj Bhat. Today celebrated for his work across India and abroad, Chef Nagraj stands as a symbol of dedication—someone who began from the most foundational roles in the kitchen and progressed to helm leadership positions in restaurant groups, gastropubs, international culinary establishments, and modern hospitality brands. His biography is not merely a tale of professional success; it is a story of resilience, creativity, and a lifelong commitment to culinary excellence.

Currently based in Pune, India Nagraj Bhat CV, Chef Nagraj is admired for his deep knowledge of contemporary cooking styles, his structured approach to restaurant operations, and his hands-on experience in kitchens recognized by Michelin stars. His story reflects a powerful blend of technical training, entrepreneurial spirit, and elite-level experience that spans from India to the United Kingdom. With achievements such as being the Youngest Chef to receive ‘The Times Chef of the Year’ award in 2017 Nagraj Bhat CV and recognition in India’s 35 Under 35 Nagraj Bhat CV, Chef Nagraj represents the modern Indian chef: globally exposed, creatively driven, and operationally exceptional.

Early Life and the Spark of Culinary Passion

Every culinary journey begins with a spark—a moment of realization that food is not merely nourishment but an art, a science, and a means of expression. For Chef Nagraj Bhat, this spark ignited early in life, guiding him toward the professional kitchens that would later define his identity. His early interest in flavors, cooking, and hospitality led him to pursue formal education in the culinary field—a choice that would shape his entire future.

His academic foundation was built at IHM Mumbai, where he completed his BSc in Hotel & Hospitality Administration (2005–2008) Nagraj Bhat CV. Here, he was exposed to a variety of cuisines—Indian, Continental, International, and Bakery & Confectionery. Practical experience through ITC Maratha Mumbai gave him a firsthand understanding of premium hotel operations.

This diverse exposure rooted his belief that food could travel across cultures, borders, and emotions, and that a chef’s responsibility is not merely to cook but to create experiences.

Training Abroad: The Foundations of a Global Chef

Hungry for more technical expertise, Chef Nagraj sought advanced training in London, where he enrolled in the Postgraduate Diploma in Culinary Arts at Ealing, Hammersmith & West London College (2009–2010) Nagraj Bhat CV. The modules—European Cuisine, Vegetarian Cuisine, Kitchen Organization, Food Safety, and Kitchen Management—equipped him with the professional consistency and international discipline essential for high-end culinary environments.

During this time, his interest in European cooking styles, precision-driven culinary techniques, and world-class mise-en-place grew stronger. This global exposure laid the foundation for his later success in Michelin-starred kitchens.

Entering the Professional Kitchen: A Humble Beginning

Chef Nagraj started his career in 2008 as a Commi at The Best Western Group, Pune Nagraj Bhat CV. His responsibilities included the preparation of salads, sandwiches, pasta, side dishes, and mise-en-place for the starter section. While many may view the role of a commis as simple, Chef Nagraj saw it as a valuable learning experience—a platform where he honed his knife skills, improved multi-tasking, and learned the discipline of maintaining hygiene and consistency.

This foundation of hard work, speed, and accuracy would later become the backbone of his Michelin-star experience.

The Leap to Michelin-Starred Kitchens

A defining period in Chef Nagraj’s career came when he joined some of the world’s most prestigious culinary institutions in the United Kingdom. His time at The Boulters Restaurant (1 Michelin Star) and The Waterside Inn (3 Michelin Stars) transformed his technical expertise and elevated his understanding of culinary art.

At The Boulters Restaurant, Maidenhead (1 Michelin Star)

He worked as a Line Chef and later Chef de Partie, where he handled:

• Fish and scallops
• Desserts and ice creams
• Artisan bread
• Salads and dressing preparation
• Fresh pasta and raviolis
• Starters and plating presentations Nagraj Bhat CV

He quickly adapted to high-pressure service and international culinary standards.

At The Waterside Inn, Maidenhead (3 Michelin Stars)

Working at a three-star Michelin institution—one of the most revered restaurants in the world—was an extraordinary milestone. As a Line Chef, he handled:

• Hot starters
• Larder section
• Afternoon tea sandwiches
• Parfaits and patés
• Mise-en-place for hot and cold starters
• Soups
• Fish and meat slicing, marination, and precision cooking Nagraj Bhat CV

The Waterside Inn is known for its unmatched emphasis on technique, quality, and perfection. This experience sharpened Chef Nagraj’s palate, technical discipline, and understanding of classic French cuisine.

Growing Through the Ranks: Building Leadership in Indian Kitchens

After returning to India, Chef Nagraj transitioned into roles that shaped him as a leader, innovator, and trainer.

Chef de Partie – Grandeur Hotels (2012–2013)

He contributed to menu creation, meat and fish preparation, stock-making, and plate presentations.

Sous Chef – Grandeur Hotels (2012–2013)

He headed the Italian kitchen, bakery kitchen, and banquets section, developing SOPs, calculating food cost, hiring staff, and conducting photoshoot plating sessions. Nagraj Bhat CV

Executive Chef – DSK Group Talisman Hospitality (2013–2017)

This was a defining leadership period. His responsibilities included:

• Kitchen layout designing
• Menu development
• Cost control
• Team training
• Supplier negotiation
• Quality checks
• Degustation menu design
• Smooth operational flow
  Nagraj Bhat CV

This role established him as a chef capable of overseeing not just culinary creativity but full-scale kitchen operations.

Becoming a Corporate Chef – A Leader of Multiple Outlets

In 2017, Chef Nagraj stepped into one of the defining roles of his career: Corporate Chef at London Taxi Gastropub (Lower Parel & Khar West) Nagraj Bhat CV. Over four years, he handled:

• Kitchen conceptualization
• Degustation menu execution
• Staff recruitment
• Training on advanced equipment like Rational Ovens, Sous Vide Machines, Pacojet, Thermomix, and Rotary Evaporator
• Recipe costing and SOP standardization
• Quality benchmarking
• Team mentoring
• Inventory accuracy

This was also the period during which his leadership, innovation, and operational excellence were publicly recognized.

Awards and Recognition: A Chef in the National Spotlight

The year 2017 marked a major milestone:
He became the Youngest Chef to receive ‘The Times Chef of the Year’ award Nagraj Bhat CV.

Later, he was honored in the “35 Under 35” listing by the Indian Achievers Club, celebrating young professionals making an impact in their industries Nagraj Bhat CV.

These accolades validated what many already knew: Chef Nagraj was emerging as a powerful and influential culinary leader.

Entrepreneurial Journey: Owning and Building Restaurants

Co-owner – The Pho Kitchen & Truck, Pune (2021–2023)

His first entrepreneurial venture was a Vietnamese food truck and café, where he handled:

• Menu engineering
• Daily operations
• Hiring and training
• Trials and specials
• Inventory and cost control
  Nagraj Bhat CV

Co-owner – Rohi Gourmet Bistro, Pune (2023–2024)

A modern fine-dining space, where he led:

• Concept creation
• Kitchen layout design
• Menu engineering
• SOP implementation
• Equipment planning
• Staff development
• Daily operations
• Supplier negotiations
  Nagraj Bhat CV

His entrepreneurial ventures highlighted his ability not just to cook creatively but to run businesses strategically.

A New Chapter: Culinary Director at Akan, Hyderabad

In September 2024, Chef Nagraj stepped into one of the highest leadership roles of his career: Culinary Director at Akan, Hyderabad Nagraj Bhat CV.

Here he oversees:

• Strategic culinary direction
• Concept and menu development
• Brand positioning
• Kitchen infrastructure planning
• Cost management
• Quality assurance
• Staff mentoring and cultural development
• Sustainability and responsible sourcing
• Marketing alignment

This position showcases his evolution into a modern hospitality thinker—a chef who understands branding, experience design, financial management, and innovation at scale.

Skills, Strengths, and Culinary Identity

Chef Nagraj’s identity as a chef is defined by:

1. Technical Mastery

Filleting, butchery, vegetable cuts, stocks, sauces, and precise European cooking techniques. Nagraj Bhat CV

2. Equipment Expertise

Pacojet, sous vide, rational oven, smoke gun, thermomix, rotary evaporator. Nagraj Bhat CV

3. Leadership

SOP building, training modules, cost control, staff development, and brand creation.

4. Modern Culinary Vision

He embraces minimalism, ingredient respect, and balanced plating.

5. Cultural Versatility

Fluency in English, Hindi, Marathi, and Kannada enables efficient leadership in multicultural teams. Nagraj Bhat CV

Conclusion: The Legacy of a Chef Who Continues to Inspire

The journey of Chef Nagraj Bhat is a powerful reminder that success in the culinary world is not instantaneous—it is earned through years of discipline, humility, passion, and evolving skill. From commis chef roles to Michelin-star kitchens, from sous chef to executive chef, from corporate leadership to entrepreneurial ventures, and now as a Culinary Director, his story demonstrates unwavering dedication.

He is a chef who leads with experience, cooks with emotion, and builds with vision. And as he continues to shape concepts, inspire teams, and innovate in the Indian dining landscape, his legacy is only beginning to unfold.

Chef Nagraj Bhat’s culinary journey is a story of perseverance, passion, and relentless growth. Born with a deep love for cooking, he began his professional career in Pune as a Commi at Best Western Group in 2008, where he learned the foundations of kitchen discipline and preparation Nagraj Bhat CV. His ambition soon took him to London, where he completed a Postgraduate Diploma in Culinary Arts at Ealing, Hammersmith & West London College, gaining mastery in European and international cuisines Nagraj Bhat CV.

His talent earned him roles in prestigious Michelin-starred restaurants, including The Waterside Inn (3 Michelin Stars) and The Boulters Restaurant (1 Michelin Star), where he refined his skills in precision cooking, plating, and high-pressure service Nagraj Bhat CV.

Returning to India, Chef Nagraj rose rapidly—from Chef de Partie to Executive Chef, and later Corporate Chef for London Taxi Gastropub, overseeing operations, menu innovation, and modern culinary techniques Nagraj Bhat CV. His excellence earned him the title of The Times Chef of the Year (2017) and recognition in 35 Under 35 Nagraj Bhat CV.

Today, he serves as the Culinary Director at Akan, Hyderabad, leading strategy, innovation, and brand development with a global culinary perspective