Chef Shoubham Garg’s passion for food and entrepreneurial spirit drove him to join the culinary industry at an early age. At just 15, he began his culinary journey with a small catering operation in Mumbai. Within 10 months, his venture expanded to three central kitchens serving over 6,000 meals daily across 23 institutional cafeterias.

Pursuing his passion further, Shoubham attended the prestigious Le Cordon Bleu in Ottawa, Canada. After graduating, he opened a restaurant, which quickly scaled to two locations and was ranked 2nd among the Top 6 new entrants in the city’s dining scene.

Now back in India, Shoubham works as a Chef Consultant for some of the biggest Food and Beverage brands in the country. As a chef, he is known for his orderliness, efficiency, and relentless pursuit of new ideas, always seeking to ground them in Indian culinary traditions. Passionate about Indian cuisine, he explores the country’s vast and diverse regions to document plant-based ingredients and their histories.