Chef
Gaggan Anand is an Indian chef and the owner and executive chef of the progressive Indian restaurant Gaggan in Bangkok, Thailand. He was born in Kolkata, India in 1978 and studied at the Indian Institute of Hotel Management and Catering Technology in Trivandrum. After graduating, he worked as a sous chef at the Oberoi Grand in Mumbai before moving to Bangkok in 2006 to work at the Nahm restaurant.
In 2010, Anand opened his own restaurant, Gaggan, which quickly became one of the most acclaimed restaurants in Asia. In 2015, it was ranked number one on the Asia's 50 Best Restaurants list, a position it held for four consecutive years. Anand has also been awarded a Michelin star and has been named one of the world's best chefs by The World's 50 Best Restaurants.
Anand's cooking is known for its innovative use of Indian flavors and ingredients. He often combines traditional Indian dishes with modern techniques, creating dishes that are both visually stunning and flavorful. His food has been described as "a sensory overload" and "a culinary journey."
In addition to his restaurant, Anand is also the author of two cookbooks, Gaggan and Gaggan Anand: The Third Plate. He is also a regular judge on the MasterChef India television show.
Anand is a passionate advocate for Indian cuisine and culture. He believes that Indian food is one of the most diverse and exciting cuisines in the world, and he is committed to sharing it with a wider audience. He is also a strong advocate for sustainability and ethical sourcing, and he works to ensure that the ingredients used in his restaurant are sourced from sustainable and ethical sources.
Anand is a true culinary innovator, and his work has helped to put Indian cuisine on the map. He is a role model for young chefs everywhere, and he is an inspiration to anyone who loves food