Chef Vivek Salunkhe

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Chef Vivek Salunkhe's culinary journey began on his grandfather’s farm in Karjat, where he learned butchery from a young age. Though initially uninterested in food, his passion grew during an apprenticeship at Taj Hotels, followed by roles at renowned restaurants like Trattoria and Thai Pavilion. Inspired by French cuisine, he trained under the legendary Raymond Blanc at the 2-Michelin-starred Le Manoir aux Quat'Saisons in the UK, where he honed his skills. His journey, spanning from Mumbai to the UK, has shaped him into a chef who deeply respects produce, tradition, and the art of cooking.