Chef Saurabh Sachdeva: Executive Chef of Tambu, Redefining Progressive Indian Charcoal Cuisine in Phuket |From India to Michelin Recognition: The Culinary Journey of Chef Saurabh Sachdeva |Executive Chef Saurabh Sachdeva | Tambu’s Visionary Behind Asia’s Best New Restaurant 2024 | Biography of Chef Saurabh Sachdeva
Early Life and Passion for Cooking
Every great chef’s journey begins with a spark, and for Chef Saurabh Sachdeva, that spark was ignited in India, where the vibrant spices, aromas, and cultural traditions of food played an integral role in shaping his identity. Long before he stepped into Michelin-starred kitchens and luxury hotels, Saurabh was drawn to the idea of cooking as a language—one that could connect people, tell stories, and transcend boundaries.
Growing up, he was captivated by the art of preparation and presentation. The kitchen was not just a workplace but a sanctuary where creativity and discipline went hand in hand. Unlike many who stumble into hospitality, Saurabh made a deliberate choice. He saw the kitchen as a stage where flavors could narrate stories, and he committed himself to the rigorous demands of professional cooking at a very young age.
This early passion eventually led him to begin his professional career in hospitality, where he experienced firsthand the demanding yet rewarding rhythm of culinary life. The journey was far from easy, but every step added to the shaping of his craft.
Entering the Culinary World: The First Steps of a Young Chef
For Chef Saurabh Sachdeva, the journey into the professional kitchen began with equal parts curiosity, determination, and the willingness to work through grueling schedules. His first formal step was at Sun N Sand, Pune, one of India’s most established luxury hotels. Here, he joined as a Hotel Operational Trainee, immersing himself in the intense yet rewarding environment of hotel kitchens.
In the early days, the work was less about glamour and more about grit. He spent hours learning the basics—chopping vegetables with precision, perfecting sauces, and observing senior chefs with the eyes of a student hungry for knowledge. He quickly realized that a kitchen was not simply a workplace where food was produced; it was a living organism, where every person had a role, and harmony was as important as skill. The kitchen’s heat, pressure, and fast pace taught him discipline. Mistakes weren’t just frowned upon; they had consequences that could ripple through the entire operation.
Within a year, his dedication was recognized, and he was promoted to Demi Chef de Partie. This role marked his transition from student to leader. As a DCDP, he was entrusted with supervising sections, guiding juniors, and ensuring that every dish leaving his counter matched the standards of the hotel. For a young chef, this was an invaluable lesson in accountability and precision. It was here, amid the hum of busy service hours, that Saurabh began to understand what it truly meant to carry the weight of responsibility in a professional kitchen.
The Park New Delhi: Refining Skills and Finding Identity
After mastering his basics at Sun N Sand, Saurabh moved to The Park, New Delhi, Connaught Place, an iconic property with a reputation for blending luxury with contemporary dining. He joined the hotel’s acclaimed Indian specialty restaurant, FIRE, which was known for its bold experimentation with traditional Indian flavors.
At The Park, Saurabh was introduced to the philosophy of Indian fine dining. Unlike casual kitchens, FIRE demanded more than just good cooking—it required an artistic sense of plating, a thoughtful approach to flavors, and an ability to anticipate the expectations of discerning guests. Starting out as a Kitchen Executive, he gradually worked his way up to handling greater responsibilities within the team.
Here, he began to merge tradition with innovation. While the foundation of the restaurant was rooted in authentic Indian recipes, Saurabh experimented with textures, presentations, and subtle twists that gave the classics a modern identity. It was at The Park that he started to see himself not only as a chef but as a culinary storyteller—someone who could tell India’s story on a plate.
His time at FIRE also taught him another vital lesson: hospitality is as much about the experience as it is about the food. Guests did not just come for a meal; they came for a memory. This perspective would later define his leadership style in Michelin-starred restaurants and global luxury hotels.
Crowne Plaza Rohini: A New Stage at Spice Art
The next chapter in his culinary evolution came with Crowne Plaza Rohini, New Delhi, where he joined the award-winning Indian fine dining restaurant, Spice Art. By now, Saurabh was confident in his skills, but working at Spice Art exposed him to a new level of excellence.
Spice Art was celebrated for its authentic yet luxurious take on Indian cuisine. The restaurant had already carved out a niche for itself, and being part of the team meant maintaining—and elevating—that reputation. Under the mentorship of seasoned senior chefs, Saurabh learned the art of menu engineering. He was actively involved in developing new dishes, balancing flavors, and crafting menus that appealed both to traditionalists and modern diners.
Food presentation was taken to the next level. Every garnish had to serve a purpose, every color on the plate had to complement the flavors. Guest engagement also became a key part of his role—he understood the value of stepping out of the kitchen, speaking to diners, and receiving feedback directly. These interactions helped him sharpen his understanding of what guests truly sought in an Indian fine dining experience.
The restaurant’s recognition as one of the Top 17 New Restaurants in India by GQ Magazine was a proud moment for the entire team. For Saurabh, it was more than an award; it was validation that he was part of something special. Being in such a celebrated environment gave him the confidence to imagine a future beyond India. He began to dream of cooking on global platforms, where Indian cuisine could be celebrated with the same reverence as French, Italian, or Japanese fine dining.
Building the Foundations of a Global Chef
These formative years—from Sun N Sand Pune to The Park New Delhi and Spice Art at Crowne Plaza Rohini—were more than just jobs; they were chapters in a chef’s coming-of-age story. Each kitchen added a layer to his personality: discipline and precision in Pune, innovation and presentation in New Delhi, and prestige and confidence at Spice Art.
By the time Saurabh completed this phase of his career, he had already built a solid foundation that would carry him into international hospitality. More importantly, he had discovered his culinary identity: a chef rooted in Indian traditions yet eager to innovate, to elevate, and to take Indian cuisine onto the global fine dining stage.
International Leap: Abu Dhabi and Dubai
Saurabh’s career soon took him beyond India, opening doors to international hospitality. In 2014, he joined Yas Island Rotana Abu Dhabi as a Sous Chef. There, he managed the fine dining restaurant Rangoli, which quickly gained recognition as one of the Top 10 Restaurants in Abu Dhabi. His ability to handle operations independently as Chef-in-Charge while launching new menus showed his leadership qualities.
Working in Abu Dhabi exposed him to a diverse clientele and the expectations of a multicultural dining audience. He quickly learned that cooking abroad required adaptability. Guests came with varied palates, and his role was to present Indian food in a way that felt authentic yet approachable. Rangoli’s success was proof that he could balance both.
From Abu Dhabi, his journey continued to Dubai, where he joined Anantara The Palm Jumeirah as Chef de Cuisine. Here, he was responsible for all Indian cuisine across the property, which included restaurants, banquets, and special events. Planning menus for a new Indian fine dining restaurant within the hotel allowed him to experiment with luxury presentations and elevated flavors. Dubai’s competitive fine dining scene challenged him to push boundaries further, helping him shape the innovative mindset he carries today.
Establishing a Name in Thailand
Thailand became a defining chapter in Chef Saurabh’s global career. In 2014, he moved to Bangkok, where he began working with Intercontinental Bangkok and Holiday Inn Bangkok as Chef de Cuisine – Indian. Over the years, he played a pivotal role in menu design, buffet layouts, recipe standardization, and staff training. His meticulous approach to maintaining hygiene, quality, and innovation distinguished him in Thailand’s competitive hospitality market.
Later, at the Marriott Rayong Resort and Spa, Saurabh designed new wedding menus and live cooking stations, an innovation that added flair to the hotel’s banquet services. Weddings are deeply tied to food culture in Asia, and his creativity in designing these menus showcased his understanding of both tradition and modern trends.
Thailand also became the stage where he proved his culinary prowess on a larger scale. In 2019, Saurabh participated in Iron Chef Thailand, one of the country’s most prestigious culinary competitions. His victory against the in-house Chef Art with a stunning display of modern Indian cuisine was a turning point. This wasn’t just a win; it was a statement. It showed that Indian cuisine, when presented with creativity and finesse, could compete and shine in the global culinary arena.
Collaboration with Chef Garima Arora and HERE BKK
One of the most significant collaborations in his career came with Chef Garima Arora, the first Indian woman to receive a Michelin star. Together, they worked on the opening of HERE BKK, a restaurant and wine bar in Bangkok.
As Head Chef at HERE BKK, Saurabh led daily operations, developed new dishes, trained the team, and organized food promotions. This collaboration not only gave him the opportunity to work closely with one of the most respected chefs in Asia but also helped refine his approach to progressive Indian cuisine.
HERE BKK became a hub of creativity, and Saurabh’s contributions played a major role in shaping its identity. The experience further reinforced his belief that Indian food, when paired with modern techniques and global influences, could earn a place on the world’s finest dining tables.
The Dream Realized: Tambu, Phuket
In 2022, Chef Saurabh took on his most ambitious role yet—as Executive Chef of Tambu, Progressive Indian Charcoal Cuisine, at Avista Hideaway Phuket Patong – MGallery. This was more than just a job; it was the culmination of years of experience, learning, and vision.
Tambu was born with the idea of presenting Indian cuisine through the lens of charcoal cooking, blending rustic traditions with modern innovation. Within just five months of opening, Tambu became Phuket’s No.1 Indian Fine Dining Restaurant on TripAdvisor, an achievement that spoke volumes about Saurabh’s leadership and culinary vision.
By 2025, Tambu had earned a place in the Michelin Guide and was ranked among the Top 25 Restaurants in Phuket (#6 overall). It also won recognition as Asia’s Best New Restaurant 2024 by the World Culinary Awards, further establishing its place in the global dining scene.
Saurabh’s emphasis on local, sustainable ingredients and his dedication to menu innovation made Tambu not just a restaurant but a destination. Every dish told a story—of India, of Phuket, of sustainability, and of the chef’s own journey.
Awards and Recognition
Chef Saurabh’s career is decorated with achievements that showcase his excellence and resilience.
- Michelin Guide 2025: Tambu recognized in Phuket.
- Asia’s Best New Restaurant 2024: By World Culinary Awards.
- Thailand’s Favorite Restaurants: By Koktail Magazine.
- Iron Chef Thailand Winner (2019): Defeated Chef Art with modern Indian food.
- Master Chef North Indian Cuisine Award (2013): By Indian Culinary Forum.
- The Great Taste War (2013): 1st Prize in Indian category, 2nd Prize in Innovation, by Times Food & Nightlife Magazine.
- Spice Art, Crowne Plaza New Delhi: Ranked Top 17 New Restaurants of India by GQ Magazine.
- Dhaba Festival, Kathmandu: A successful international food festival led by him.
Each award reflects not just talent but consistency and a relentless pursuit of excellence.
Culinary Philosophy
At the heart of Chef Saurabh’s journey lies his culinary philosophy—a belief that Indian cuisine is endlessly versatile, capable of evolving with time without losing its essence. He champions progressive Indian cooking, where traditions meet modernity, and flavors are elevated through techniques like charcoal grilling, innovative plating, and global ingredient pairings.
His approach is rooted in sustainability. At Tambu, he emphasizes sourcing from local farmers, supporting communities, and reducing the carbon footprint. For Saurabh, food is not just about indulgence but about responsibility—towards the environment, the community, and the future of dining.
Personal Life and Interests
Beyond the kitchen, Chef Saurabh Sachdeva is an individual with diverse passions. His hobbies include traveling, where he explores culinary cultures across the globe, and kite flying, an activity that connects him to his Indian roots. He is also an enthusiastic investor in cryptocurrencies and Bitcoin, showing a keen interest in the future of finance and technology.
Fluent in English, Hindi, Punjabi, and basic Thai, Saurabh embodies the spirit of a global chef who is at ease in multicultural environments. His Indian heritage remains the anchor, but his worldview is expansive, shaped by years of working across Asia and the Middle East.
Legacy and Future Vision
As of 2025, Chef Saurabh Sachdeva is more than just an executive chef; he is a culinary innovator and leader shaping the future of Indian fine dining on the global stage. Tambu stands as a symbol of his journey—a restaurant that redefines Indian food through charcoal, sustainability, and creativity.
Looking ahead, Saurabh envisions expanding his influence through more global projects, culinary collaborations, and mentorship of young chefs. His journey proves that with passion, resilience, and innovation, Indian cuisine can compete with the best in the world.
Chef Saurabh Sachdeva: A Journey of Flavor, Innovation, and Global Recognition
From the vibrant food culture of India to the world’s most prestigious dining rooms, Chef Saurabh Sachdeva has spent nearly two decades building a career defined by passion, perseverance, and creativity. His journey began humbly at Sun N Sand, Pune, where he trained as a young chef, learning the discipline and teamwork that form the backbone of professional kitchens. Those early days instilled in him the belief that food was not just about sustenance but about storytelling.
At The Park New Delhi and later at Spice Art, Crowne Plaza Rohini, Saurabh refined his skills in fine dining, mastering the delicate balance between tradition and modernity. His ability to merge authentic Indian recipes with contemporary presentation soon became his signature. Spice Art’s recognition by GQ Magazine as one of India’s best new restaurants gave him the confidence to dream bigger, beyond national borders.
His international journey took him to Abu Dhabi and Dubai, where he managed acclaimed restaurants like Rangoli at Yas Island Rotana and Anantara The Palm Jumeirah. Here, he showcased Indian cuisine in global luxury settings, proving its universal appeal. Thailand became the next milestone, where he worked at Intercontinental Bangkok, Holiday Inn Bangkok, and Marriott Rayong Resort, before making headlines by winning Iron Chef Thailand in 2019. His collaboration with Michelin-starred Chef Garima Arora at HERE BKK further cemented his reputation as a culinary innovator.
Today, as the Executive Chef of Tambu, Phuket, Saurabh leads one of Asia’s most exciting Indian restaurants. Tambu’s rapid rise—earning a place in the Michelin Guide 2025 and the title of Asia’s Best New Restaurant 2024—reflects his vision.
Chef Saurabh Sachdeva stands as a true ambassador of progressive Indian cuisine, carrying Indian flavors onto the global fine dining stage with pride and innovation.