Chef Amit Dhoundiyal Pan Asian Specialist | Japanese Cuisine Expert | Culinary Innovator/ Executive Chef at Chrome Hospitality (Mumbai)

Chef Amit Dhoundiyal – Culinary Architect of Modern Pan Asian Cuisine

Amit’s greatest inspiration came from his maternal uncle (mama), who worked as a professional chef in Japan for over 25 years. As a young boy, Amit was captivated by the stories his uncle would share during his visits—tales of Japanese discipline, culinary artistry, and the philosophy of precision and respect in cooking. He vividly remembers watching his uncle handle ingredients with reverence and transform the simplest produce into something extraordinary.

Introduction: A Visionary in Pan Asian Gastronomy

Chef Amit Dhoundiyal is a celebrated culinary innovator with over a decade of experience specializing in Pan Asian cuisine, with a distinctive focus on authentic Japanese culinary traditions. With a proven record of leading restaurant launches, designing experiential menus, and building high-performance kitchen teams, Chef Amit has emerged as a force transforming the Asian dining scene in India. His culinary philosophy is rooted in harmonizing tradition with modern flair—where innovation, authenticity, and guest experience converge on every plate.

Early Life & Culinary Inspiration

Born on February 10, 1997, in New Delhi, Amit’s culinary journey began in a culturally rich environment that nurtured his early interest in cooking. His hometown became the base for formative culinary exposure, and from a young age, he was fascinated by the intricate precision and artistic elements of Asian cuisine, particularly Japanese food. His early experiences helped develop his palate and ignited a deep-rooted passion for food presentation, textures, and the harmony of flavors.

Educational Foundation

Amit completed his Secondary (SSC) and Higher Secondary (HSC) education from Dr. Rajendra Prasad Co-ed Senior Secondary School, located in the prestigious President Estate of New Delhi. Though not a graduate of a formal culinary academy, Chef Amit’s career trajectory exemplifies how practical experience, mentorship, and personal initiative can pave the way for culinary excellence.

Career Beginnings: Fuji Japanese Restaurant (2014–2017)

Chef Amit’s professional career took off at Fuji Japanese Restaurant, Delhi—a hub of traditional Japanese gastronomy. He joined as a kitchen trainee and quickly rose to the position of Demi Chef De Partie (DCDP) within 18 months. His role involved overseeing raw material processing, station management, and enforcing FIFO (First In, First Out) kitchen protocols. This phase laid the foundation for his future roles, particularly in mastering Japanese culinary elements like sushi preparation, knife skills, and the art of balance in minimalism.

Nagai Japanese Restaurant (2017–2018)

Following his time at Fuji, Chef Amit joined Nagai Japanese Restaurant, operated by Maiko Global, as Head Chef. This 155-seater premium restaurant demanded high-level consistency, refined execution, and customer-oriented menu planning. Here, he gained exposure to upscale dining clientele and was responsible for menu curation, maintaining dietary inclusivity, and delivering uniform guest experiences. His leadership refined his management skills and further entrenched his identity as a Japanese cuisine expert.

Soho – The Ashok, Delhi (2018–2019)

Chef Amit transitioned into the nightlife dining segment with Soho, located in The Ashok, Delhi, serving as Chef de Cuisine. He was tasked with crafting high-energy Japanese and Asian-inspired menus tailored for social and club settings. This experience introduced him to a more dynamic, event-driven F&B environment, further strengthening his ability to lead under pressure and maintain consistency during high-volume service hours. He also oversaw hygiene standards, kitchen operations, and staff training in line with the brand’s premium positioning.

Takashi Sushi Bar – China Garden (2019–2020)

In November 2019, Chef Amit joined Takashi Sushi Bar, a boutique Japanese restaurant under the legendary China Garden Group in Delhi. With a 35-seat format, it offered Chef Amit the opportunity to personally engage with menu development, guest satisfaction, and culinary storytelling. His ability to balance cost control while delivering elevated Japanese dishes made him a vital contributor to the restaurant’s quality reputation during his tenure.

Breakthrough Role: Moyo, Takeout Asian & The Loft (2020–2023)

Chef Amit’s pivotal career phase came with Anamiva by AM Hotel Collection, where he was appointed Executive Chef for three entities—Moyo (a dine-in Pan Asian restaurant), Takeout Asian (delivery kitchen), and The Loft (club/lounge) in Goa. This multi-format responsibility was a testament to his versatility and leadership.

He led the pre-opening of all three brands, managing kitchen design, vendor onboarding, and staff recruitment.
Oversaw a 25-member team across dine-in, delivery, and nightlife formats.
Designed and implemented customized à la carte menus, brunch offerings, and dietary-inclusive options like vegan and gluten-free dishes.
Instituted high standards of hygiene, kitchen audits, and culinary team development.

Under his leadership, Moyo emerged as an award-winning brand, recognized at major hospitality expos for excellence in exotic cuisines and leadership branding.

Award-Winning Excellence at Moyo

Chef Amit’s leadership at Moyo garnered multiple prestigious awards:

Best Exotic Cuisines Award (2023) – Recognizing Moyo’s unique Pan Asian offerings at the F&B Pro World Expo, Goa.
Goa Brand Leadership Award (2023) – Honoring Moyo’s impact in the regional culinary scene.
Best of India Biz Award (2023) – Presented to Chef Amit for Excellence in Culinary Skills at the F&B Pro World Expo.

These accolades not only highlighted his culinary brilliance but positioned him as a rising name in India’s hospitality innovation space.

Chrome Hospitality & Late Checkout (2023–Present)

In October 2023, Chef Amit was appointed Executive Chef at Chrome Hospitality, one of Mumbai’s trendsetting restaurant groups. His tenure here has been marked by rapid transformation and national attention.

He reprogrammed the menu for Gigi – Pan Asian Kitchen, updating it with refined and experiential dishes while maintaining regional authenticity.
Spearheaded the launch of Late Checkout, a cocktail bar and Asian kitchen concept that went live in February 2025.
Led pre-opening operations, including kitchen architecture, R&D, staffing, vendor tie-ups, and team onboarding.
Collaborated with India’s top mixologists to align culinary identity with the bar’s experiential concept.

In just three months post-launch, Late Checkout was listed among India’s 30 Best Bars (May 2025) and received nationwide acclaim, cementing Chef Amit’s status as a creator of award-winning F&B concepts.

National Media & Brand Recognition

Chef Amit’s work has been featured in over 30 major publications, including:

Vogue India
Condé Nast Traveller
Architectural Digest
CNBC TV18
Mid-Day
India Food Network
Travel + Leisure Asia
Lifestyle Asia

These features spotlighted his unique approach to Pan Asian gastronomy and his ability to create spaces that combine food, ambiance, and storytelling.

Recipe Publication & Culinary Contributions

In July 2022, one of Chef Amit’s signature dishes—Asian Spicy Carrot Soup with Sesame & Ginger—was featured on NDTV Food, India’s largest culinary platform. This appearance highlighted his skill in fusing flavor with wellness, aligning with global trends toward clean, bold, and inclusive cooking.

Industry Engagements & Guest Appearances

Chef Amit’s credibility is reinforced by his frequent participation as a guest chef, judge, and speaker at prestigious culinary events:

IFCA International Chefs Conference
WICA Chefs Connect
Goencham Fest

He is known for sharing insights on Pan Asian innovation, pre-opening strategies, and chef entrepreneurship. These appearances further establish him as a thought leader and emerging mentor in the Indian culinary fraternity.

Strategic Collaborations & Pop-ups

Chef Amit has also collaborated with top luxury brands and curated culinary experiences for:

Aguad Goa
MKT, The Chanakya (Delhi)

These collaborations have been instrumental in showcasing chef-curated Asian concepts for elite audiences, integrating elements of fine dining, cultural storytelling, and immersive ambience.

Mentorship & Kitchen Culture

Known for his hands-on mentorship style, Chef Amit believes in building self-sufficient, motivated kitchen teams. He places high value on culinary discipline, creative autonomy, and continuous learning, creating a kitchen culture where chefs evolve as innovators.

From structuring pre-launch training programs to event-specific team alignment, he empowers his teams to maintain quality while embracing adaptability—an essential trait in today’s dynamic foodservice industry.

Culinary Style & Signature Focus

Chef Amit’s style is rooted in authentic Pan Asian foundations, especially Japanese techniques, but is uniquely adapted for modern Indian audiences. His menus typically reflect:

Minimalism with complexity
Seasonal produce and local sourcing
Vegan and wellness-friendly twists
Experimental pairings with cocktails and spirits
Aesthetic plating with natural elements

Signature dishes such as spicy carrot sesame soup, miso butter prawns, and matcha tiramisu showcase his flair for balancing flavor, health, and artistry.

Training & Mentorship Background

Chef Amit is trained under culinary legends, having worked alongside:

Chef Migita – A master of Kaiseki-style Japanese cuisine.
Chef Reina (Repsol Star, Spain) – Known for blending European refinement with Asian precision.

He also worked on high-profile events with:

Chef Ritu Dalmia (Diva Catering)
Chef Vaibhav Bhargava (Food Art, Purple Plate)

These experiences broadened his worldview and brought global finesse to his cooking techniques.

Technical Skills & Operational Mastery

Chef Amit combines creative flair with technical proficiency, ensuring efficient, profitable kitchens. His core operational skills include:

Cost control and P&L optimization
SOP documentation and enforcement
Inventory management and vendor relations
Kitchen hygiene and food safety compliance
BOH (Back-of-House) team development
Menu costing and procurement planning

Awards & Recognitions Summary

India’s 30 Best Bars – Late Checkout (2025)
Best Exotic Cuisines Award – Moyo, Goa (2023)
Best of India Biz Award – Culinary Excellence (2023)
Goa Brand Leadership Award – Moyo (2023)

These accolades reflect his ability to lead brands to the national spotlight while driving culinary excellence from back to front of house.

Personal Ethos & Future Vision

Chef Amit’s culinary journey is guided by values of authenticity, excellence, collaboration, and guest-centric innovation. His future ambitions include:

Launching his own flagship Pan Asian restaurant brand
Publishing a cookbook on new-wave Asian cuisine
Training young chefs through structured culinary mentorship programs

His mission is not just to cook—but to elevate dining into an emotional, cultural, and creative experience.