Who is Shivesh Bhatia?
Shivesh Bhatia, a self-taught author, food stylist, influencer, and baker who is 26 years old, began baking at age 11 and blogging at age 14. With time, his need to leave a social media impression only strengthened. He learned to bake from watching his mother and grandmother, but Bhatia quickly saw an opening when photos of his cakes garnered a lot of interest on Instagram. He has two books that are selling like hotcakes and a bag full of medals.
Shivesh Bhatia is a notable chef from India who has made a name for himself in the culinary world. Born in Punjab, India, Shivesh began his career as a chef at the age of 23. He has since gone on to work in some of the world’s most prestigious kitchens, including those of The Ritz-Carlton, The Taj Mahal Palace, and The Oberoi. In addition to his work in restaurants, Shivesh is also a highly sought-after speaker and author. He has spoken at a number of international conferences, including the World Economic Forum, and his work has been featured in The New York Times, The Guardian, and The Huffington Post. Shivesh’s passion for food and cooking has led him to become one of the most respected chefs in the world today. In this article, we will take a closer look at the life and work of Shivesh Bhatia.
Early Life and Culinary Training:
Shivesh Bhatia was born in Jandiala Guru in the state of Punjab in 1982. Growing up, he had a passion for cooking and spent most of his free time watching his father and grandmother cook traditional Punjabi dishes. At the age of 21 Shivesh moved to New Delhi to pursue his culinary dreams. He enrolled in a culinary training program at the Indian Institute of Hotel Management and also studied at the School of Culinary Arts, both of which he completed with distinction. During his training, Shivesh worked at the upscale Ashok Hotel in New Delhi.
His natural talent and enthusiasm quickly attracted the attention of renowned chef Sanjeev Kapoor, who helped him find his first job in the hospitality industry. After earning his culinary degree, Shivesh worked for two years as a junior sous chef at The Ritz-Carlton in Bangalore. He then worked as a sous chef at The Oberoi in Delhi and The Taj Mahal Palace in Mumbai before becoming a private chef for one of India’s most prestigious families. Shivesh also traveled extensively throughout the world to learn about different cultures and cuisines. He spent time in Italy, studying the Italian and Sicilian cuisines, and in France, exploring French gastronomy. He also traveled to the Middle East, Southeast Asia, and South America to discover new spices, ingredients, and cooking techniques.
His successful restaurants:
In 2014, Shivesh opened his own restaurant, Chef Zorawar Kalra’s ‘Mast Kalandar’ in Mumbai. The restaurant was an instant success, with a strong local following. The following year, Shivesh opened two more restaurants called ‘Made in Punjab’ and ‘Farzi Café’, both located in New Delhi. The food offered in these restaurants was an eclectic mix of Indian and international cuisines. Shivesh’s knowledge of North Indian and Italian cuisine resulted in a unique menu at ‘Made in Punjab’.
His sophisticated, modern interpretations of traditional home-style Punjabi dishes were an instant hit with hungry diners. The ‘Farzi Café’ offered modern Indian dishes made with contemporary ingredients, and as the name suggests, the food served here was anything but traditional. With the opening of his two latest concepts ‘Pa Pa Ya’ and ‘Masala Library’, Shivesh has extended his influence further. ‘Pa Pa Ya’ is a pan-Asian gastro-pub while ‘Masala Library’ is India’s first and only ‘molecular gastronomy’ restaurant. Shivesh’s creative, innovative approach to cuisine has earned him the title of one of India’s most acclaimed chefs.
His work as a celebrity chef:
Shivesh is a renowned chef in India; he has appeared on numerous television shows, has a popular YouTube channel, and has released a variety of books. He was also the host of the popular cooking show ‘Junoon: Indian Kebab and Curry’, which aired on NBC in the United States, the United Kingdom, Europe, and Australia. Shivesh has been featured in several international magazines and newspapers, including Food & Wine, National Geographic, Chefs Mag India, The New York Times, and The Washington Post. He has cooked live for Prime Minister Narendra Modi, celebrated chef Anthony Bourdain, and the President of India.
He has been named one of the top 100 chefs of India and one of the top 50 chefs of Asia, and is the only chef to be invited by the prestigious Worldchefs Academy. His influence in the culinary world has not gone unnoticed. He has been bestowed with several awards, including the ‘Chef of the Year’ award by the Prestigious Infinity Gourmand World Awards and ‘Rising Star Chef of the Year’. He has also been invited to be part of the esteemed jury of the Indian Culinary Forum. Clearly, Shivesh Bhatia is a name to be reckoned with.
His media appearances:
Shivesh is also a regular on a number of media that provide for various culinary viewers. He has been featured on several popular television programs, including MasterChef India, Breakfast Xpress, and Good Morning India. He has also served as a judge on The Great Indian Rasoi, MasterChef Junior India, and Incredible India. His YouTube channel has over 2.5 million subscribers and he is active on Instagram, Twitter, and other social media platforms. Shivesh’s influence on the culinary scene in India is undeniable. With his growing media presence, Shivesh is inspiring millions of people to try out different recipes and become passionate about cooking. His descriptions of spices on the YouTube Channel, the variety of recipes featured on his popular show, and his online cooking lessons are making it easier for people to cook at home. All in all, Shivesh Bhatia is an inspiration for many budding chefs.
