Gaurav Chawla

Brand Chef at Farzi Cafe US

Modernist Indian CuisineMolecular GastronomyMenu EngineeringStandard Operating Procedures (SOPs)Food StylingCost Control

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About

I'm Gaurav Chawla, currently the Brand Chef at Farzi Cafe US. With over 16 years in the culinary world, my journey has taken me from leading kitchens at Massive Restaurants and First Fiddle in India to bringing progressive Indian cuisine to the United States. I specialize in modernist gastronomy and molecular techniques, always aiming to create 'art on a plate' while maintaining rigorous operational standards through SOPs and cost control. I am deeply passionate about the idea that food is a universal experience that connects us all. Beyond the kitchen, I’m a TEDx speaker and food stylist who believes that attitude determines altitude. Currently, I’m focused on expanding our team in the US and am looking for talented chefs in tandoor, curry, and bakery specialties. I’m always open to discussing menu engineering, culinary collaborations, or how we can push the boundaries of modern Indian dining together.

Networking

What I can offer

›Training and setting operational standards
›Modernist menu development
›Bespoke culinary event partnerships
›Expertise in food styling and plating

Looking for

›Candidates with valid US visas for Curry, Tandoor, Bakery, and Pantry roles
›Community support for culinary competitions
›Collaborations for modernist menus

Best fit for

Culinary professionalsRestaurant group ownersFood influencersEvent organizers

Current Interests

Modernist GastronomyFood PhotographyRestaurant ExpansionSourcing Fresh ProduceCulinary Collaborations

Background

Career

Progressed from Sous Chef at Roseate Hotels to Head Chef at Massive Restaurants, eventually becoming Corporate Executive Chef at First Fiddle Restaurants before moving to the US as Brand Chef for Farzi Cafe.

Education

Bachelor’s degree in Food Preparation/Professional Cooking/Kitchen Assistant, Banarsidas Chandiwala Institute Of Professional Studies (IP University), 2005 – 2008.

Achievements

›TEDx Speaker
›Featured in Global Indian publication
›Televised cooking segment on KING 5 Media Group Seattle
›Over 16 years of culinary experience
›Participated in the Favorite Chef competition in the US

Opinions

It’s attitude rather your aptitude which determines your altitude.
Food is a common ground and a universal experience.
SOPs and hygiene are essential for maintaining a brand's ace product.