Graduate of Le Cordon Bleu, Consultant for some of India's most successful food and beverage brands
A passion for food and an entrepreneurial mindset bolstered Chef Shoubham Garg’s drive to join the culinary industry. At the age of 15, Shoubham started his culinary journey with a small catering operation in Mumbai. In only 10 months his venture scaled to three central kitchens across 23 institutional cafeterias, serving a cumulative over 6000 meals a day. He went on to pursue his passions at the Ottawa branch of the prestigious Le Cordon Bleu Paris Culinary School. After graduating from the Cordon Bleu, he opened a restaurant in Canada, scaled it to 2 locations and was rated 2nd amongst the Top 6 new entrants in the city’s restaurants.
Now back in India, he works as a Chef Consultant for some of the biggest Food and Beverage brands in India. As a Chef, he his orderly, efficient, zealous, and fervent in looking for new ideas and with every idea, he seeks to find the Indian foundation. He’s passionate about Indian cuisine, the history, traditions and exploring the country map to document plant based Indian ingredients from the vast and diverse Indian regions. He’s excited to welcome you into his kitchen so you can enjoy this culinary mecca together. Hang up the keys and get ready for a whole new way to enjoy some time in.
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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