Chef Ranjan Dey – From Kolkata’s Kitchens to San Francisco’s Culinary Legacy |Indian Culinary Visionary & Founder of New Delhi Restaurant, San Francisco |Michelin-Level Indian Cuisine, Spice Innovator & Cultural Ambassador |From Calcutta to California: The Chef Behind America’s Favorite Indian Restaurant |Master of Spices & Pioneer of Indian Fine Dining in the U.S. |Restaurateur, Educator & Founder of Curry Trails & Compassionate Chefs Café
Roots of Flavor: Chef Ranjan Dey’s Culinary Awakening in Calcutta
Before he became a celebrated restaurateur in San Francisco and a global ambassador for Indian cuisine, Chef Ranjan Dey was just a curious boy wandering through the spice-filled lanes of Calcutta—now known as Kolkata—a city steeped in history, heritage, and hospitality.
From an early age, Ranjan was captivated by the rhythm of the kitchen. The clatter of ladles, the scent of mustard seeds popping in hot oil, and the laughter of family gathered around meals all became part of his earliest emotional vocabulary. Unlike many who discover their passions later in life, Ranjan’s calling came young and clear.
At just 14 years old, he began his professional journey as a vegetable cutter at the Park Hotel, one of the premier luxury establishments in Calcutta. Far from glamorous, the role demanded discipline, humility, and relentless attention to detail—qualities that would later define his leadership style. Working long hours, he was immersed in the foundational disciplines of professional cooking under the guidance of some of the city’s top chefs.
Ranjan also gained experience at the historic Grand Hotel and Eastern Hotels, two institutions synonymous with British-Indian culinary excellence. Here, he absorbed the nuances of classical Indian kitchen operations, banquet service, and the importance of precision in preparation—values that stayed with him throughout his career.
Inspired by his mentors and eager to learn more, Ranjan enrolled at the Institute of Catering Technology, Hotel Management and Applied Nutrition, a prestigious hospitality institute in India. There, he formally trained in culinary techniques, kitchen science, and hospitality management. His natural creativity merged with structured culinary education, shaping him into a chef who could blend tradition with innovation seamlessly.
His time in Calcutta wasn’t just formative—it was transformational. It rooted him in a culture of respect, resilience, and reverence for ingredients. It was where he discovered that cooking could be both a profession and a purpose. More importantly, it taught him that every dish begins with a story—and his story was just beginning.
Laying Foundations: Culinary Training & Mentorship
Upon graduation, Chef Ranjan Dey immersed himself in India’s premium hospitality landscape. He worked with Sheraton, The Grand, and Eastern Hotels, sharpening his command over classical Indian cuisine and hospitality service. These early roles not only instilled technical excellence but exposed him to the evolving demands of fine dining in a modernizing India.
By the time he turned 30, Chef Dey had developed a vision: to take authentic Indian cuisine abroad, presented with integrity, elegance, and emotional resonance.
International Expansion: Establishing New Delhi Restaurant in Hong Kong
In 1984, Chef Ranjan Dey made a bold move—he relocated to Kowloon, Hong Kong, to open his first independent venture: the New Delhi Restaurant. At the time, few Indian chefs had taken such a leap into the global market with traditional North Indian cuisine as their flagship.
The restaurant’s success was immediate. Guests were drawn to the rich curries, handcrafted spice blends, and the balance between heritage and innovation. Encouraged by this response, Chef Dey opened a second location in Central Hong Kong, followed by a third concept: the Indian Curry Club.
These establishments weren’t just restaurants—they were cultural ambassadors, introducing Asia to authentic Indian dining in a fine-dining format.
🇺🇸 Migration to the U.S.: A New Chapter in San Francisco
In 1988, Chef Dey and his wife felt called to America. They arrived in San Francisco, a city known for its diversity, artistic spirit, and openness to global flavors.
Later that year, he opened the now-iconic New Delhi Restaurant in the heart of Union Square, inside a restored former ballroom. With its ornate interiors, Mughal-inspired artwork, and menu rooted in traditional recipes, the restaurant stood apart in a city flooded with Asian fusion concepts.
The New York Times soon declared New Delhi Restaurant one of the best Indian restaurants in the U.S., and over the years, it has hosted Presidents Bill Clinton and George W. Bush, global dignitaries, and Hollywood elites.
Culinary Philosophy: Spice as Memory, Food as Story
Chef Dey’s food philosophy is built on the belief that spices are emotional markers. Each blend he creates tells a story—not only of geography but of memory, identity, and cultural connection.
His signature dishes—like Chicken Curry, Goan Fish, and Kashmiri Rogan Josh—are distinguished by house-made spice blends, sourced and curated with regional accuracy and love. Every plate at New Delhi Restaurant is a culinary narrative, connecting guests to India’s diverse flavors through a lens of warmth and welcome.
Spice Entrepreneur: Launching New World Spices
Understanding that spice was at the heart of Indian cooking, Chef Ranjan Dey launched New World Spices, a gourmet line of regional Indian spice blends.
These carefully crafted products are used across the U.S. by home cooks and professional chefs alike. Each packet comes with Chef Dey’s personal stories, instructions, and a link to his online recipes. His goal: to make Indian cooking accessible without diluting its soul.
The spice blends are also served in his restaurant and sold at Indian food festivals, specialty markets, and culinary expos.
Educator, Mentor & Public Speaker
Beyond the kitchen, Chef Dey is a sought-after speaker and educator. He has given cooking demonstrations, cultural presentations, and leadership talks at:
Asia Society Northern California
National Council of La Raza
Culinary Tourism Global Summits
Hospitality Leadership Panels
His 2020 cooking demo with Asia Society—where he prepared Curry Chicken and Nimboo Pani—was widely viewed and appreciated for blending humor, heart, and heritage.
“If you cook with love, that love flows into the food and then into the person eating it.” – Chef Ranjan Dey
Curry Trails: Culinary Tours Across India
Chef Dey leads an unforgettable culinary travel experience called Curry Trails, where guests travel through India’s spice-rich regions on guided tours.
Participants explore:
Traditional spice markets
Heritage cooking schools
Hidden culinary gems in Delhi, Mumbai, Goa, and Kerala
These curated tours are immersive experiences combining history, cooking, storytelling, and local traditions, all guided by Chef Dey himself.
Compassionate Chefs Café: Giving Back Through Food
Chef Ranjan Dey’s humanitarian heart shines through his initiative: Compassionate Chefs Café—a nonprofit fundraiser to support underprivileged children in San Francisco and Ahmedabad, India.
He hosts community dinners, storytelling evenings, and charity events to fund education, nutrition, and life skills programs. Compassionate Chefs has become a powerful expression of his belief that food should nourish both body and spirit.
San Francisco Legacy Business Award (2020) – First South Asian recipient
Featured in The New York Times as a top Indian restaurant
Asia Society Northern California Honoree
Chef & Ambassador at International Culinary Summits
Deccan Herald Viral Feature for his resemblance to Mahatma Gandhi
Instagram Personality @chefranjan with inspiring daily reflections
Today & Beyond: A Chef, A Teacher, A Trailblazer Today, Chef Ranjan Dey continues to run New Delhi Restaurant while mentoring young chefs, leading tours, and building cross-cultural culinary bridges. With more than 40 years of experience across India, Hong Kong, and the United States, his journey is far from over.
He is currently working on:
A memoir and cookbook that blends his life story with recipes
Expanding Curry Trails experiences
Mentorship programs for immigrant chefs
A documentary film on the Indian-American culinary journey
Chef Ranjan Dey – A Culinary Force from Kolkata to California
At TopChefsBiography.org, the Number One Platform in the Culinary World, we are proud to honor Chef Ranjan Dey, a pioneering chef whose career has bridged continents, cultures, and cuisines. His remarkable journey began in the vibrant city of Kolkata, where as a teenager he took his first steps into the world of professional cooking. At just 14 years old, Chef Ranjan began working as a vegetable cutter at the prestigious Park Hotel—a humble yet defining start that ignited his passion for Indian cuisine. Over the years, he trained in the renowned kitchens of the Grand Hotel and Eastern Hotels, before refining his skills at the Institute of Catering Technology, Hotel Management and Applied Nutrition.
With a vision that stretched beyond India’s borders, Chef Ranjan ventured into Hong Kong in the 1980s, where he opened the first New Delhi Restaurant in Kowloon. The overwhelming success of that venture led to multiple expansions, including a location in Central Hong Kong and the Indian Curry Club. These achievements positioned him as a true culinary ambassador for North Indian cuisine in Asia. In 1988, Chef Ranjan set his sights on the United States, where he established the now-iconic New Delhi Restaurant in San Francisco—a fine-dining landmark that has since welcomed presidents, celebrities, and food lovers from around the world.
Recognized by the City of San Francisco as a Legacy Business in 2020, Chef Ranjan’s impact goes far beyond food. He is the founder of Compassionate Chefs Café, a nonprofit initiative supporting underprivileged children in San Francisco and Ahmedabad, India. Through Curry Trails, he also leads immersive culinary tours across India, promoting cultural exchange and culinary appreciation. His spice brand, New World Spices, further reflects his belief that spices are storytellers—each blend crafted with heritage, heart, and history.
Chef Ranjan Dey’s work as a chef, educator, humanitarian, and storyteller continues to inspire a new generation of chefs. His cooking demo with Asia Society Northern California showcased his philosophy: “When you cook with love, that love flows into the food.” His online presence on Instagram (@chefranjan) and LinkedIn shares daily wisdom, recipes, and reflections—proving that his flame burns brighter than ever.
From Michelin-starred influences to global culinary leadership, Chef Ranjan Dey’s story is one of resilience, reinvention, and relentless dedication to the craft. His legacy lives not just in award-winning dishes, but in the communities he uplifts, the students he mentors, and the cultures he connects through food.
