Chef Name: Chef Manu Chandra

Chef Designation: Executive Chef

Chef Manu's passion for food surfaced at a young age, thanks to his family's deep culinary traditions. At St. Stephen's College, he wrote, designed and helped photograph a book on fusion cuisine. Manu then enrolled at the Culinary Institute of America (CIA), Hyde Park, New York and apprenticed with some of the city's most celebrated kitchens, including Restaurant Daniel, Le Bernardin, Gramercy Tavern, Café Centro, Jean Georges and Town and Mandarin Oriental Hotel. Armed with top honours from CIA and a prestigious Sea Food Masters Award for the National Recipe Competition 2002, he travelled to Norway to work with the Michelin starred Chef Eyvind Hellstrom at Bagatelle.
In 2004 Manu returned to India and joined Olive Beach, Bangalore and is currently their Executive Chef. His accolades include India Today's list of Young Achievers, 2006, top 10 Best Young Chefs in the Country by Taste and Travel magazine- 2007 and the Golden Star Award for the Most Admired Chef in India 2011. Manu was selected by GQ India as one of the 50 Most Influential Young Indians in 2015. He has also received accolades from around the world as one of India’s most promising and talented young chefs, namely in the New York Times and Time Magazine. He was featured in AmarOne, a book featuring 10 Chefs from around the world, released by Italian wine maker Allegrini to celebrate 60 years of their famed wine. Manu has also written extensively on food and food trends for a number of prestigious publications.