After sharpening his culinary skills in some of the world’s finest kitchens including the Michelin-starred Gaggan in Bangkok, Chef Vardaan Marwah came back to India with a clear purpose: to craft a dining experience that balances originality with authenticity. Drawing on mentorships under celebrated chefs like Sujan Sarkar and Suvir Saran, he went on to establish FARRO in Pune, a restaurant that embodies his creativity, discipline, and deep respect for flavour.
From Delhi to the world
Growing up in Delhi, food was more than sustenance for Marwah—it was a way of life. His earliest memories are of his grandmother cooking by instinct, a spark that led him to the International Institute of Culinary Arts. There he discovered the discipline of professional kitchens, laying the foundation for his career.
A transformative moment came at Gaggan, Bangkok, where he experienced the precision of molecular gastronomy. “It opened my eyes to storytelling through food,” he recalls. Later at Rooh, under Chef Sujan Sarkar, Marwah moved from pastry to executive chef, experimenting boldly with flavour. At The House of Celeste, Chef Suvir Saran mentored him in the depth of Indian cuisine. “He taught me how to connect emotion and memory with every dish—a true guru-shishya bond,” Marwah says.
FARRO: His most honest expression
The culmination of these experiences is FARRO. “It is more than a restaurant—it’s where years of learning, inspiration, and heart come alive,” says Marwah, who was recently recognised as Rising Star Chef of the Year 2025 by NDTV Food Awards. He also serves as Culinary Director at Oi Brewhouse, Murphie’s, and Qora in Pune, balancing multiple creative outlets while remaining deeply involved in shaping FARRO’s menu, sourcing, and training.
For him, food is narrative. “Every dish is designed to tell a story,” he says, ensuring intention shines through flavours, plating, and presentation.
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Shaping Indian food’s global future
Marwah believes Indian chefs are now owning their narratives. “We’re cooking with more intention, tapping into roots, and presenting Indian food boldly on global stages,” he observes. He also sees food trends shifting toward simplicity: produce-driven menus, local sourcing, fermentation, and comfort foods elevated with refined techniques.
Looking ahead
Opening FARRO came with challenges—balancing creativity with consistency, building a team, and weathering self-doubt. But resilience has been his biggest lesson. “If your heart is in the right place and you put in the work, things fall into place,” he says.
Marwah now envisions FARRO as more than a dining destination: a place where every detail creates memories. “We’re working on something exciting to unveil soon,” he hints, staying true to his philosophy of grounding innovation in authenticity. Read More