Chef Paumuanlal Tangpua – Indian Culinary Star with Expertise in Pan-Asian Cuisine |A Modern Culinary Force Redefining Fine Dining in India |Master of Asian Flavors with a Global Hospitality Footprint |Northeast India’s Rising Star in the World of Gastronomy
A Rising Star in India’s Luxury Culinary Landscape
Chef Paumuanlal Tangpua has emerged as a powerful force within the evolving realm of Indian luxury gastronomy. His story is not merely one of professional growth—it is a testament to dedication, cultural authenticity, and transformative leadership in the modern culinary world. With over a decade of experience spanning elite hospitality brands, independent restaurant ventures, and international culinary collaborations, Chef Tangpua has carved a niche for himself among India’s most respected and visionary culinary professionals.
Hailing from Lamka in Manipur, Chef Tangpua’s journey into the world of fine dining was sparked by a deep connection to food rooted in family, tradition, and a profound respect for local flavors. While many chefs follow conventional paths, what sets Tangpua apart is his ability to weave his Northeast Indian heritage with global culinary techniques—creating a signature style that is both soulful and sophisticated. From the earliest stages of his career, he demonstrated a relentless pursuit of excellence, a passion for continuous learning, and a unique ability to adapt to varied culinary cultures.
His professional trajectory has taken him through some of India’s most prestigious hospitality institutions, including The Oberoi Group, Accor’s Pullman & Novotel, JW Marriott, and most recently, his leadership role at Maruchi by Aggarwal Hotels Pvt. Ltd.. Each of these positions not only strengthened his technical and operational skills but also shaped his culinary philosophy—one that champions innovation without losing sight of tradition. From heading Chinese fine-dining outlets to managing multi-cuisine theatre kitchens, his versatility is evident across cuisines, formats, and service styles.
Chef Tangpua’s influence extends beyond the kitchen. As a mentor, he nurtures the next generation of chefs with empathy and discipline. As a media-recognized figure, he actively contributes to India’s growing food conversation, advocating for allergen awareness, cultural diversity in cuisine, and guest-centric hospitality. His career reflects a harmonious blend of artistry and accountability, qualities that define leadership in luxury culinary spaces today.
In an era where Indian hospitality is undergoing rapid transformation, Chef Paumuanlal Tangpua stands as a shining example of what the future of food leadership looks like—grounded in heritage, enriched by global exposure, and driven by a commitment to excellence that inspires both peers and patrons alike.
Early Life and Culinary Inspiration: From Manipur to the World
Born and raised in Lamka, Manipur, Chef Tangpua developed a passion for cooking in his formative years. Growing up in a culture rich with traditional flavors, he found inspiration in local kitchens where food was both an art and a celebration. Recognizing his potential, he pursued professional training in Hotel Management at the National School of Management Studies, Durgapur, graduating in 2011. This academic milestone laid the groundwork for a stellar career in hospitality.
Foundation at The Oberoi Hotels: Honing Skills with Michelin Mentorship
Chef Tangpua began his professional culinary journey in April 2012 with the prestigious Oberoi Group of Hotels. Over a five-year tenure, he progressed from Commis to Chef de Partie, mastering mise en place, hygiene protocols, and high-pressure kitchen environments. A career-defining moment came with his role in the reopening of The Oberoi, New Delhi, where he helped launch Baoshuan, a Chinese specialty restaurant under Michelin-starred Chef Andrew Wong. This mentorship profoundly refined his technical acumen and creative finesse.
His contributions extended to culinary promotions such as the “Pearls of the Orient” Food Festival at Trident Bhubaneswar and various Asian cuisine showcases in Jaipur and Delhi. These engagements showcased his versatility and ability to collaborate across cultures.
Ascending at Accor (Pullman & Novotel Aerocity): Leadership in Action
In 2017, Chef Tangpua advanced his career by joining Pullman & Novotel, Aerocity as Sous Chef, a role he held until 2020. This position offered him greater responsibility, including team supervision, menu design, inventory oversight, and cost control.
He led operational excellence through menu engineering, introducing dishes that were both innovative and cost-effective. International food festivals under his direction brought global flavors to Indian audiences, in collaboration with top chefs from Bangkok, Jakarta, and Yangon. His association with Chef Deepak Malhotra at HONK further strengthened his grip on pan-Asian fine dining, blending authenticity with modern presentation.
Entrepreneurial Venture – Neklim: A Culinary Canvas of Passion
Fueled by a desire to express his culinary vision, Chef Tangpua launched his own restaurant, Neklim, in November 2020. As both owner and head chef, he handled everything from menu creation and kitchen management to staff training and guest experience. Despite the challenging COVID-19 climate, he ensured operational continuity, maintained safety standards, and built a loyal customer base. Neklim became a platform for bold experimentation and soulful hospitality, cementing his identity as a chef-entrepreneur.
Culinary Reinvention at PVR-INOX Luxury Collection
In October 2023, Chef Tangpua joined the PVR-INOX Luxury Collection as Senior Sous Chef, marking a unique chapter where he integrated gourmet cuisine into luxury cinema. Managing high-volume yet premium dining operations, he curated elevated menus and maintained quality under fast-paced service conditions. His ability to balance creativity with execution won accolades from both management and guests during his tenure till March 2024.
JW Marriott Aerocity: Orchestrating Luxury at K3
Chef Tangpua’s next move brought him to JW Marriott, Aerocity, in March 2024, where he served as Senior Sous Chef at K3 – The Food Theatre. Catering to a high-profile clientele with multiple cuisine counters and large footfalls, he led a diverse team with vision and discipline.
Here, he introduced innovative seasonal menus, led kitchen training programs, and collaborated with F&B managers on bespoke dining experiences for events and corporate banquets. His leadership was defined by empathetic team management, food cost control, and impeccable quality assurance until September 2024.
Executive Chef – Maruchi (Aggarwal Hotels Pvt. Ltd.): A Career Zenith
In October 2024, Chef Tangpua was appointed Executive Chef at Maruchi, a fine-dining establishment by Aggarwal Hotels Pvt. Ltd. This position represents the pinnacle of his journey so far, where he oversees all culinary operations—from menu planning to team mentoring and HACCP compliance.
At Maruchi, he introduced systems that improved food cost management, staff accountability, and elevated presentation standards. His leadership style combines strategic thinking with hands-on mentorship, creating a kitchen culture rooted in innovation, discipline, and joy. Collaborations with marketing teams led to successful exclusive menu launches and seasonal promotions, solidifying the restaurant’s reputation among top-tier diners.
Media Coverage and Culinary Advocacy
Chef Tangpua’s talent has been recognized in mainstream culinary media:
- The New Indian Express highlighted his reinterpretation of Indian street food for luxury settings at HONK.
- Guns2Gewurztraminer praised his take on Nanjing-style duck, showcasing his mastery in Chinese cuisine.
- His guest appearances at public events like the International Soup Day at Foodhall Chanakya further emphasized his role as a culinary educator.
He also holds a certification in Food Allergy and Intolerance Training from the Food Standards Agency (UK), making him a strong advocate for allergen-sensitive and inclusive dining.
Culinary Philosophy and Leadership Style
Chef Tangpua leads with quiet confidence and deep empathy. He believes that a great dish is not just about ingredients—it’s about team synergy, guest connection, and emotional storytelling. Whether training junior chefs or curating fine dining for elite guests, he brings the same commitment to precision, innovation, and humility.
Known for his calm demeanor under pressure, he fosters a positive kitchen environment where creativity is nurtured and every team member is empowered to grow.
A Culinary Journey Fueled by Passion and Purpose
Chef Paumuanlal Tangpua stands as a shining example of what relentless dedication, cultural grounding, and visionary leadership can achieve in the world of hospitality. From his humble beginnings in the scenic town of Lamka, Manipur, to leading some of India’s most respected culinary establishments, his journey is not just one of personal triumph—it is a story that continues to inspire countless aspiring chefs across the country.
With over a decade of experience in top-tier hotels, international collaborations, entrepreneurial ventures, and fine-dining establishments, Chef Tangpua brings a rare combination of operational excellence and artistic flair. He has mastered the nuances of kitchen management, team mentorship, and food cost optimization while maintaining an unshakable commitment to flavor, authenticity, and guest satisfaction. What sets him apart is not just his resume—it’s his uncompromising love for food, and the quiet strength with which he leads teams, balances expectations, and nurtures talent.
Chef Tangpua’s influence is visible not only in the kitchens he commands but also in the chefs he trains and the diners he delights. Whether he’s engineering menus that reflect seasonal stories, introducing HACCP protocols that uphold international standards, or participating in global food festivals, his work reflects a deeper mission—to shape and elevate modern Indian gastronomy.
As he continues his journey at the helm of Maruchi by Aggarwal Hotels Pvt. Ltd., his eyes are set on the future. For Chef Paumuanlal Tangpua, cooking is more than a profession—it’s a calling. His legacy is not built merely on accolades or titles, but on the inspired plates, empowered teams, and meaningful culinary experiences he creates every day. And his story is far from over.
