(August 30, 2025) Throughout his growing-up years, Anuj Sarkar helped his mother with cooking. Often hard-pressed for time, as she used to run a beauty parlour, it was Anuj — the youngest among her three sons — who would happily step into the kitchen to cook for the family, easing her burden a great deal.
Those early cooking experiences soon turned into a passion, leading Anuj into becoming one of the top chefs in the culinary world. “Asian cooking demands real knowledge of ingredients, not just recipes. Knowing the ingredient is the key skill,” smiles Anuj Sarkar, the Indian professional head chef, in a chat with Global Indian.
A celebrated culinary talent with over 17 years of global experience, Chef Anuj has helmed award-winning kitchens across Abu Dhabi, Dubai, Antalya, and Doha, among others.
From leading high-volume luxury restaurants to curating innovative Pan-Asian and Latin American concepts, he has consistently redefined dining experiences. Anuj was recently appointed as the consulting chef at Torii Restaurant, owned by Gauri Khan, wife of Bollywood actor Shahrukh Khan.
Torii
“When I first saw Torii, I was impressed by the strong fundamentals of its kitchen and the potential of its team,” says Anuj, whose career started at the renowned Four Seasons Hotel in Mumbai, where he played a pivotal role as Demi Chef de Partie, contributing to the success of a pre-opening project for a new Asian restaurant.
As a consulting chef, his vision is to make Torii a unique dining destination. “Dining here should not feel like just a meal — it should be an experience,” he remarks.
“From entering the restaurant to choosing the menu, seeing the vibrant Asian-inspired colors on the plate, and finally tasting the food, I want guests to enjoy all five senses being engaged,” says the chef, whose work has been recognised with top rankings at the World Culinary Awards and TripAdvisor Best Restaurant titles, besides being featured in global media, including New York Weekly.
After years of experience in cities like Dubai and Doha as the Head Chef with Swot Hospitality-Rixos Premium, Ritz-Carlton, Nemo at The Land of Legends — Anuj Sarkar has led teams of professionals, overseeing the creation of culinary masterpieces, and ensuring an unparalleled dining experience for patrons.
His expertise extends beyond the confines of a traditional kitchen, as he is equally adept at catering to both in-dining and out-dining settings.
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Cooking philosophy
“Respect the basics. Fundamentals like blanching, poaching, boiling, and searing must be done correctly because consistency is the key,” points out the Mumbai-based chef.
At the same time, Anuj embraces modern techniques such as foams, gels, molecular gastronomy, smoking, and unique plating styles.
Perfect blend
Chef Anuj is known for his ability to blend diverse culinary traditions with modern techniques, sourcing the finest ingredients, and crafting menus that celebrate both authenticity and creativity.
“I believe in teamwork and constant learning. Whenever new chefs join, I encourage them to create a dish of their own. This shows their potential, and sometimes their creations even become part of our menu,” says Anuj, who keeps reviewing menus and pushing for innovative promotions, such as truffle-themed menus, to keep things fresh.
For him, redefining dining means both learning from others and inspiring others. “Blending these modern styles with strong fundamentals allows me to create food that is authentic yet innovative,” he says.
Sourcing ingredients
Anuj prioritizes sourcing from local markets. He says fresh, seasonal produce not only tastes better but also supports sustainability.
“Of course, certain specialty items must be imported, but I try to maximize the use of local and seasonal products, even incorporating them into special or seasonal menus,” says the chef.
A Lucknow boy
Born in the city of Nawabs, Lucknow in Uttar Pradesh, Anuj went to different schools. He started with City Montessori school before moving to other private schools. He later studied at New Inter College, and finally went to Rashtra Bharti Public Inter College.
Academically, Anuj was strong and even topped in class. While he was into sports, painting is what he liked the most.
“My parents encouraged me to pursue either engineering or architecture, so I appeared for entrance exams for both, along with hotel management. I cleared all of them, but chose hotel management because it felt more creative and aligned with my interests,” he says.
His parents never wanted him to become a chef, as there was no one in the family who has ever been one. In 2007, Anuj completed his specialization in Hospitality and Hotel Administration at IHM Guwahati.
The gold medal
One of the many highlights of his career is winning the gold medal at the Great India Culinary Challenge in Mumbai in 2011. He presented a chicken roulade wrapped in curry sheet with prawn fritters and sweet corn sauce.
“At first, the judges were critical, but I stood firm and eventually won the medal,” says Anuj, who also competed in other events in Qatar, Dubai, and Turkey.
For him, competitions are not just about winning but also about learning from other chefs. “Most importantly, winning the guest’s satisfaction at the table each day is my biggest achievement,” he says.
Love for experimentations
From childhood, Anuj loved experimenting with food. “Even while tempering a dal, I tried different ingredients instead of the usual cumin or chili,” says the chef, who cooked regularly in his younger days to support his working mother.
Growing up in Lucknow, a food-rich city, Anuj often experimented with biryani, festive snacks, and other dishes. “Sometimes the results were great, sometimes not, but my family always encouraged me. Even if the dishes were not made well, they would still eat it with a smile.”
His first dish was made under his mother’s supervision, and it turned out well. “That gave me the confidence,” recalls Anuj.
Favourite cuisine
Asian cuisine is Anuj’s favourite. “It gives me freedom to use techniques from around the world while blending them with Asian flavours. I love its freshness and simplicity — for example, sautéed vegetables with just ginger, garlic, and soy can be extraordinary.”
Future plans
Anuj’s dream is to start his own restaurant, where he can interact with guests daily and meet their expectations. “Even while working for other companies, guest satisfaction is always my first priority, and I don’t hesitate to go the extra mile to achieve it.”
A chef at home and at work
Anuj’s day begins with tea made by his wife, with ginger, cardamom, and tulsi — a perfect start to the day. This is followed by spending time with his children.
The chef even prepares lunch for his children every day. “I cook for them with fresh ingredients before heading to work,” informs Anuj.
At work, he starts by checking the kitchen — cleanliness, supplies, and readiness for service. “During meal times, I love the energy of a full restaurant and focus on meeting guest expectations.”
Beyond the kitchen
In the evenings, he likes to relax with coffee while going through emails, and ordering ingredients. “At night, if possible, I spend some time painting before going to bed,” says Anuj, who is also an artist specializing in texture art.
As a painter, he has held seven international painting exhibitions, mostly in Dubai and Qatar. “I enjoy working with materials like sand and cloth to create unique artworks,” he signs off.
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