Growing up in Lucknow, young Anuj Sarkar often found himself in the kitchen, helping his mother, who ran a busy beauty parlour. The youngest of three brothers, he cooked to ease her load, and discovered a lifelong calling. “Asian cooking demands knowledge of ingredients, not just recipes. Knowing your ingredients is key,” smiles Anuj, now a globe-trotting culinary talent with over 17 years of international experience.
From Abu Dhabi to Antalya, Dubai to Doha, Chef Anuj has helmed award-winning kitchens, redefining luxury dining with his inventive flair and deep respect for culinary fundamentals.
At the helm of Torii
Recently appointed consulting chef at Torii, the Gauri Khan-owned restaurant in Mumbai, Anuj brings his signature philosophy to the plate. “Dining should never feel like just a meal — it should be an experience,” he says. “From entering the restaurant to tasting the food, every sense should be engaged.”
His journey began at the Four Seasons Hotel, Mumbai, where he joined as a Demi Chef de Partie and helped launch a new Asian restaurant. The experience sparked a career that has since spanned iconic venues like Ritz-Carlton, Rixos Premium, and Nemo at The Land of Legends. At Torii, Anuj aims to transform dining into theatre where the presentation, aroma, and energy of the kitchen merge to create moments that linger.
The chef’s code
For Anuj, excellence begins with the basics. “Respect the fundamentals. Blanching, poaching, searing — these must be done perfectly because consistency is everything,” he says.
Yet, he’s equally comfortable with modern innovation like foams, gels, molecular gastronomy, and artistic plating, blending old-world discipline with new-age creativity.
“Blending modern styles with strong fundamentals allows me to create food that’s authentic yet inventive,” he explains.
Global influences, local heart
Chef Anuj is renowned for harmonizing diverse culinary traditions while championing local, seasonal produce. “Fresh ingredients taste better and support sustainability. I try to use what’s locally available, even in special menus,” he says.
Leadership, for him, is also about collaboration. “When new chefs join, I ask them to create a dish of their own — it shows their potential. Sometimes, their creations even make it to the main menu,” he laughs.
Constantly evolving, he experiments with themed menus and seasonal promotions, from truffle-inspired spreads to Asian fusion tastings, ensuring that no dining experience feels repeated.
From Lucknow to the world
Born and raised in Lucknow, Anuj was a bright student who loved painting and sports. His parents envisioned an engineer or architect — not a chef. But creativity won.
After clearing multiple entrance exams, he chose hotel management, completing his degree from IHM Guwahati in 2007. His parents’ skepticism turned to pride as his career took off.
A defining moment came in 2011, when he won Gold at the Great India Culinary Challenge in Mumbai for his chicken roulade with curry sheet, prawn fritters, and sweet corn sauce. “The judges were tough, but I stood firm, and that conviction paid off,” he recalls.
An artist at heart
Beyond the kitchen, Anuj is also a painter who has held seven international exhibitions in Dubai and Qatar. “I love experimenting with texture — using sand and fabric to create layered art,” he shares.
His artistic side complements his culinary one, both demanding patience, precision, and imagination.
Family, flavour, and the future
At home in Mumbai, mornings begin with his wife’s ginger-cardamom-tulsi tea and time with their children for whom he personally cooks lunch each day. “Fresh ingredients are non-negotiable, whether I’m at home or at work,” he says.
Evenings bring the comforting hum of a busy restaurant kitchen, followed by quiet hours of painting or planning menus. “Guest satisfaction is my biggest reward,” he smiles.
Looking ahead, Chef Anuj dreams of opening his own restaurant — a space that fuses warmth, creativity, and storytelling through food.
“Cooking is not just a technique. It’s emotion,” he reflects. “And the joy of seeing someone enjoy what you’ve created — that’s the real gold medal.” Read More