Home Food Service Kunal Kapur, Executive Sous Chef, LeelaKempinski, Gurgaon

Kunal Kapur, Executive Sous Chef, LeelaKempinski, Gurgaon

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Chef is also a TV show host, winner of several culinary awards and an author of cookbooks. He aspires to make Indian cuisine the number one cuisine in the world.

He has been recognised amongst the Best Chefs in India by India Today. Recently, the Food & Nightlife Magazine adjudged him as the “”. Kapur has been honoured as one of the Top 20 chefs of India. He recently launched his first cookbook; A Chef in Every Home – A Complete Family Cook Book.

A degree holder from the Institute of Hotel Management Chandigarh, he started his career from the Taj group of hotels. He has culinary experience in Indian cuisine across banquet operations, theme dinners, outdoor catering, creative menus, and buffet set-up,.

Kapur is also the recipient of the “Sir Edmund Hillary Fellowship 2012” from the Government of New Zealand in the field of Food & Beverage. This fellowship/award is awarded every year to an individual for his contribution in his respective field.

He is counted amongst the “Star Chefs,” representing Indian cuisine on board Lufthansa Airlines with his specialty menus for First and Business class.

Last two years Kapur has been the face of Tupperware India and currently a Culinary Developer for Canola Council Of Canada and Almond Board of California. Kapur has been a judge-cum-host on India’s first reality based food show called Masterchef India and has been a part of all three seasons.

He is also the chef of “DIYA” the specialty Indian restaurant at LeelaKempinski, Gurgaon which has won the Best Indian restaurant FOUR times in a row in Gurgaon and rated amongst the top 5 Indian restaurants in Delhi .

the scion of Indian food quoted “Kunal is the next big guy in Kebabs & Curries in India”. Kunal has taken a way forward in managing specialty restaurants with his passion and flair for cooking. Kapur has won Best restaurant awards 7 times in his career spanning 13 years.

He has an in-depth understanding of North-West Frontier, Punjabi, Awadhi, Dakshin, Italian, European and Goan cuisines and super specialisation in Indian Curries and Kebabs.