I am an accomplished Sous Chef with over six years of experience in diverse cuisines. My culinary journey began as an intern at Zoya, Fairmont Jaipur, where I mastered global and Indian cuisines and gained valuable expertise in banquet operations. I further honed my skills in Italian cuisine at Prego, Westin Hyderabad, and Indian specialties at Meenakshi Palace, Gwalior, showcasing my versatility and leadership abilities.

Currently, I lead kitchen teams at Wayan NYC and Wayan Ma•dé Out East, managing inventory and crafting exceptional Indonesian dishes with a French flair. My dedication, adaptability, and passion for culinary innovation drive me to excel in every role I undertake.