(May 16, 2025) The first time Ruby Islam tasted a single-origin chocolate bar made from West Godavari beans—its silky smoothness releasing hints of mango, toasted nuts, and a touch of honey—she knew she’d found something special. Now, as Head Chef at Manam Chocolate, she’s helped the brand earn a spot on TIME Magazine’s “World’s Greatest Places” list and win medals at both the Asia-Pacific and UK International Chocolate Awards. But Ruby’s work goes beyond India’s borders: by combining careful research with close partnerships among local farmers, she’s reshaping how the world thinks about craft chocolate—and proving that India can lead in this global field.
From Mumbai Roots to Chocolate Passion
As a child Ruby would spend hours poring over recipes, baking desserts at home, watching culinary shows, and presenting her creations with care and pride to her family. Encouragement from friends and family became her affirmation, and that is when she decided to pursue hospitality more seriously. It helped that many members of her family were hoteliers, which gave her a front-row seat to the energy of that environment—meeting people, seeing processes unfold, and, of course, exploring food. “It was during an internship in a commercial kitchen that everything clicked. Surrounded by butter, pastries, and chocolate, I realised I found where I truly belong,” she tells Global Indian.
Chef Ruby Islam
Growing up in Mumbai within a mixed-culture home provided Ruby with the opportunity to experience diverse culinary worlds, both at home and in the city. “As an adventurous and active kid with a love for both sports and science, I thrived in Mumbai’s fast-paced environment, embracing new experiences that presented themselves. My academic interests were equally varied; while excelling in physics, math, and chemistry, I indulged my artistic side through drawing and colouring,” she says.
This unique combination of logical and creative pursuits shaped her perspective and ultimately led her to pursue a bachelor’s degree in hotel management, a field where she hoped to blend her aptitude for science with her artistic sensibilities. And while she was not entirely sure about becoming a chef, she knew she did not want a desk job. “I also wanted to be in a space that allowed for creativity. So, I considered many things – architecture, becoming a pilot, or even mechanical engineering – perhaps designing cool cars someday,” she says. But she found her fix in chocolates.
From Fabelle’s Chocolate Debut to Crafting Flavour Innovations at Manam
In 2016, with the launch of Fabelle, India established itself as a serious player in the world of chocolate. And Ruby admits that she feels proud to have played a significant role in that movement. “As part of the core task force, I was involved in three major pre-opening projects, where I gained invaluable experience in setting up operations from the ground up. These initiatives allowed me to collaborate with teams, develop processes, and contribute to establishing the brand.” She also spearheaded the creation of new product lines for two pastry brands, developing menus that were not only technically sound but also aligned with evolving consumer palates and trends.
In 2022, when Manam Chocolate was looking for someone to head their Chocolaterie, she moved to Hyderabad to helm India’s newest craft chocolate brand. “I knew I always wanted to be a specialist, and chocolaterie and patisserie were where I wanted to perfect my skills. My decision to join Manam Chocolate was driven by a deep, unwavering interest in exploring craft chocolate as a category. I saw it as an opportunity to immerse myself in research and development, to create new product lines, experiment with unique flavour profiles, and reimagine desserts across bakery, pastry, and chocolaterie,” she says.
From TIME’s Spotlight to Fermentation-Driven Flavours at Manam
At Manam, Ruby has contributed not just as a chef but as a creator and innovator—helping shape what is now recognised as one of India’s most premium craft chocolate experiences. Manam was listed as one of the World’s Greatest Places in 2024 by TIME Magazine and recently had two wins at the International Chocolate Awards Asia-Pacific. In December 2024, Manam also won three silver and eight bronze medals at the Academy of Chocolate Awards, UK.
“My benchmark isn’t limited to Indian or competing brands; it includes exceptional chocolate makers across the globe who create magic in a single 40-gram bar that I will indulge in repeatedly. The bar keeps rising, and so must I,” she says. Naturally, one of the most rewarding aspects of this journey has been developing a range of over 400 products across 50 categories. “Each creation was designed to tell a story—carefully balancing flavour, texture, and visual appeal to elevate the brand’s offerings. This chapter of my career has been both creatively fulfilling and professionally transformative,” she avers. She works closely with Manam’s member farmers in the West Godavari district, particularly on the magic of fermentation—a process that develops crucial flavour precursors in the cacao bean, laying the foundation for fine-flavour chocolate.
Manam Chocolate
French Masters Inspire Pure-Flavour Craftsmanship
In her career, Ruby has had the opportunity to work with renowned chocolatiers like Chef Martin Diez, Chef Adriano Zumbo, Chef Frank Hasnoot and Chef Philippe Conticini. “Working with these international chefs has influenced my approach and style of cooking. I have learnt to focus on textures and flavours of the dessert with simpler presentation styles. Also drifting away from the use of sugar and focus on recipes that intensify the central flavours of the dessert is what I have learnt,” she says.
Her fascination with French and international desserts drove her to seek global exposure. “I wasn’t just chasing recipes I was drawn to the structure, discipline, and refined techniques that define these culinary traditions. I was drawn to the precision in preparation, the patience required to master complex techniques, and the sheer finesse behind each finished product,” she says.
Unlocking Cacao’s Secrets: A Journey Through Bean, Science & Sensory Discovery
Ruby is also certified Level 1, 2 & 3 in Chocolate Tasting by the International Institute of Chocolate and Cacao Tasting (IICCT, USA). “The certification offers a comprehensive journey through the history of cacao—its origins, how it travelled across continents, and why India provides a favourable environment for cultivating it. It explores the complete growing process, the development of flavour precursors, and the science behind cacao’s distinctive taste. A key component of the course is sensory evaluation, focusing on the nuances of taste and aroma. The programme is led by an expert with extensive experience across the entire value chain—from working on farms to sourcing, processing, and tasting chocolate,” she says. These exposures have sharpened her ability to evaluate food with greater objectivity and precision.
Innovative Leadership in an Experimental Chocolate Lab
Leading from the front, Ruby says she is fortunate to work alongside a team of young, enterprising individuals whose energy constantly inspires her. “They motivate me to lead with purpose and to serve them with integrity. One of the most valuable lessons I’ve learnt and often share is that life is hard, and we must choose our hard work wisely. True strength comes from equipping yourself with the awareness, resilience, and knowledge to take care of yourself on your own terms,” she says. Looking ahead, she says she wants to make sure that she makes choices that are filled with adventurous experiences and greater exposure to knowledge.
At Manam, Ruby has done more than collect awards—she has turned chocolate-making into a living experiment, where each new bar tells a story of Indian soil, skill and spirit. As she plans her next creations—perhaps a tea-infused ganache or a spice-kissed truffle—she isn’t just following trends, she’s setting them. With every bite, the world is reminded that India isn’t just tasting chocolate anymore; it’s inventing it.
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