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Graduate of Le Cordon Bleu, Consultant for some of India's most successful food and beverage brands

Chef Shoubham Garg’s passion for food and entrepreneurial spirit drove him to join the culinary industry at an early age. At just 15, he began his culinary journey with a small catering operation in Mumbai. Within 10 months, his venture expanded to three central kitchens serving over 6,000 meals daily across 23 institutional cafeterias.


Pursuing his passion further, Shoubham attended the prestigious Le Cordon Bleu in Ottawa, Canada. After graduating, he opened a restaurant, which quickly scaled to two locations and was ranked 2nd among the Top 6 new entrants in the city’s dining scene.


Now back in India, Shoubham works as a Chef Consultant for some of the biggest Food and Beverage brands in the country. As a chef, he is known for his orderliness, efficiency, and relentless pursuit of new ideas, always seeking to ground them in Indian culinary traditions. Passionate about Indian cuisine, he explores the country’s vast and diverse regions to document plant-based ingredients and their histories.

Chef Shoubham

ABOUT

Lives In: 

Mumbai, India

Favorite Restaurant: Every 20 kilometers here, the cuisine and tastes differ, so I can't say I have a specific favorite restaurant. The real taste of India is found on the streets by street vendors

Accolades: Graduate of Le Cordon Bleu, Consultant for some of India's most successful food and beverage brands

Favorite Ingredient: My box of spices

Kitchen Must Have: Earthen Pots

Fun Fact: I was once booked for a catering event for 280 people. 1200+ people showed up. Though we managed to keep people well fed, the initial menu was nowhere to be found!

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Samosas

Transport your team to the vibrant streets of Mumbai, with Chef Shoubham joining you live from India. In this experience you'll master one of India's most famou...

Team Building Experiences: Starts at $79 USD/ per device

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Corporate & Group Classes

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