Chef Tarun Kumar – A Visionary Pastry Artist, Innovator, and Record Holder |Guinness Record Holder and Pastry Chef of the Year | A Global Ambassador of Indian Pastry Arts | Leading India’s Pastry Industry with Innovation and Passion | Mentor, Innovator, and International Pastry Champion|“Presently based in Austria, Iserve as a Pastry Chef at Casa Liu, a distinguished restaurant and bakery chain known for its innovative offerings and culinary excellence.”
A Pastry Maestro with a Global Footprint
When we speak of pastry and confectionery in India, one name stands tall—Chef Tarun Kumar. A celebrated pastry artist with over two decades of experience, Chef Tarun has carved his legacy through artistry, innovation, and relentless passion for excellence. Today, he stands not only as the Corporate Chef at Pranav Foods and Brand Ambassador of Lukers Chocolate in India, but also as a mentor, educator, fitness enthusiast, and record-breaking pastry innovator.
His story is not just about creating desserts; it is about creating milestones. From setting a Guinness World Record for the tallest pyramid cake in 2016 to winning Pastry Chef of the Year in 2020, Chef Tarun’s journey reflects how talent combined with discipline can elevate an individual to international recognition.
Early Life and Passion for Culinary Arts
Born and raised in New Delhi, India, Tarun’s early life was defined by curiosity and determination. As a child, he was fascinated by the transformation of simple ingredients into indulgent sweets and delicacies. Unlike many who pursue the culinary arts later in life, Tarun found his calling early and decided to make his passion his profession.
Pursuing his formal education in the culinary world, he joined the Institute of Hotel Management, Catering & Nutrition, where he completed a Diploma in Craftsmanship in Bakery & Confectionery in 2002. This course gave him hands-on training in pastry techniques, chocolate work, bread making, and artistic sugar craft. Simultaneously, he continued his academic growth, earning a graduation degree from Delhi University in 2003, which gave him a well-rounded perspective on management and professionalism.
This strong dual foundation—technical training in pastry and higher education in academics—equipped Tarun with not only culinary skills but also leadership qualities that would later define his career.
The First Steps: Laying the Foundation of Excellence
Tarun’s career began humbly, like many great chefs. He joined The Park, New Delhi, as a Commis III in 2003. His role was challenging, requiring long hours of basic preparations in the pastry and bakery sections. But instead of seeing this as routine work, Tarun treated every task as a lesson. Whether it was preparing doughs, learning the science of fermentation, or practicing piping techniques, he poured passion into the smallest details.
By 2004, he moved to Le Meridien, New Delhi, where he grew from Commis I to handling more complex pastry duties. During these years, Tarun also began competing in culinary contests. He represented Le Meridien in the Indian Culinary Forum Dessert Category in 2004, winning silver medals, and later represented his hotel management college in Mango Culinary Contests, where he consistently bagged gold, silver, and bronze medals.
These early victories built his confidence. They proved that he was not only skilled in executing pastry work but also capable of innovating and presenting artistry under competitive pressure.
International Exposure: Expanding Horizons in Singapore
In 2008, Tarun took a bold step to work abroad, joining The Galbiati Gourmet Deli in Singapore as a Pastry Chef. Here, he was exposed to international techniques, European dessert styles, and global culinary standards.
Working in Singapore expanded his perspective. He learned how to adapt recipes for international palates, create refined chocolate showpieces, and balance artistry with taste. The experience also gave him cultural exposure, working alongside chefs from multiple nationalities and learning how different countries approached pastry art.
This phase shaped Tarun into a global chef rather than a regional pastry cook. It sharpened his ability to adapt and innovate—skills that later helped him lead record-breaking projects and international competitions.
Climbing the Ladder: Leadership in Prestigious Hotels
Upon returning to India, Tarun joined The Hans Plaza (2009–2010) and Radisson Blu Dwarka (2010–2011) as a Pastry Sous Chef. These positions elevated him from execution to management and leadership. He began training junior chefs, designing dessert menus, and ensuring cost control in pastry operations.
At Tandoori Night Caterers (2011–2014), he mastered the art of catering on a grand scale, producing elaborate pastry spreads for weddings, banquets, and high-profile events. Managing large teams under pressure refined his leadership style—calm, precise, and innovative.
His reputation as a skilled pastry leader grew, and in 2014 he joined Shineroad Foods India Pvt. Ltd. as National Head Chef. This role marked a turning point, as Tarun moved beyond hotels and restaurants into the corporate food industry, training chefs, developing recipes for commercial production, and introducing new pastry techniques to large-scale operations.
Corporate Chef Roles: Blending Art with Business
Chef Tarun’s career blossomed in the corporate world, where he held senior roles with major food companies.
- National Head Chef at Shineroad Foods India (2014–2017): Led nationwide pastry development, introduced global chocolate techniques to Indian markets, and trained professionals across India.
- Corporate Chef at Sunrise (2018–2022): Focused on innovation, business development, and client engagement, blending creativity with commercial strategy.
- Corporate Chef at Mavees Foods (2022–2023): Strengthened brand presence, introduced new dessert ranges, and engaged in high-profile collaborations.
- Corporate Chef & Business Developer at Pranav Foods (2022–present): Currently leading culinary innovation, business development, and partnerships, while serving as the Brand Ambassador of Lukers Chocolate in India.
These roles allowed Tarun to influence not just menus but entire food industries, shaping how pastry products are developed, marketed, and experienced by consumers.
Awards and Global Achievements
Few pastry chefs in India have a portfolio of achievements as rich and diverse as Chef Tarun’s.
- Guinness World Record (2016): Created the world’s tallest pyramid cake on the occasion of Prime Minister Narendra Modi’s birthday. This monumental achievement brought him international fame.
- Limca Book of Records & Golden Book of World Records (2018): Contributed to the creation of the world’s longest cake in Surat on behalf of Breadliner, marking another historic achievement.
- Gold Medalist in Chocolate Showpiece Competitions: Recognized for his technical mastery and artistry in chocolate sculpture.
- Bronze Medalist, Worldchef Battlefield – Battle of Masters, Malaysia: Represented India at an international platform, proving his talent on the global stage.
- Pastry Chef of the Year (2020): Awarded at the 17th Annual Chef Awards by the Indian Culinary Forum.
- National Head Jury for India Skills Patisserie & Confectionery: Shaping the future of pastry arts by evaluating and mentoring young talents.
- Indian Icon Award: Honored by the National Human Rights Organization for his contributions to the culinary field.
From national competitions in his early career to international records and juries, Tarun has consistently proven himself as a pioneer in pastry arts.
Mentorship, Jury Roles, and Contributions to Indian Culinary Forum
Beyond personal achievements, Chef Tarun has contributed immensely to the growth of India’s culinary landscape. He has been a jury member at India Skills Patisserie competitions, guiding young chefs in mastering pastry techniques. As a core committee member of the Indian Culinary Forum, he plays a key role in advancing the standards of pastry arts in India.
Through technical training programs, international collaborations, and mentoring sessions, Tarun has ensured that the next generation of Indian pastry chefs are well-prepared to compete on global platforms.
Innovation in Chocolate and Sugar Art
One of Chef Tarun’s signature strengths is his artistry with chocolate showpieces and sugar sculptures. Winning gold medals in these categories, he has become known for his ability to combine structural precision with aesthetic beauty.
His chocolate artistry not only won him competitions but also inspired Indian chefs to see pastry as a medium of art, culture, and expression. As Brand Ambassador of Lukers Chocolate in India, he continues to promote innovation and creativity in the field of chocolate.
Beyond the Kitchen: Fitness and Digital Presence
Chef Tarun is not just a culinary artist—he is also a fitness enthusiast, balancing long hours in the kitchen with personal wellness. His belief in discipline extends beyond food to health, proving that chefs can lead balanced and active lifestyles.
He also engages with the digital community through his YouTube channel, “Chef Tarun”, where he shares tutorials, recipes, and motivational content. This platform allows him to reach aspiring chefs, home bakers, and food lovers across the country, further cementing his role as a culinary educator.
Legacy and Future Vision
With 20+ years of experience, Chef Tarun’s journey has already left an indelible mark on India’s culinary history. But his vision extends further. He aims to:
- Promote India’s pastry industry internationally.
- Mentor young chefs and establish stronger platforms for pastry training.
- Innovate sustainable pastry practices, focusing on eco-friendly ingredients and techniques.
- Launch signature concepts that blend Indian flavors with global pastry trends.
For Tarun, success is not about personal fame but about elevating Indian pastry arts to the global stage of culinary excellence.
An Artist, Innovator, and Record Breaker
Chef Tarun Kumar’s biography is more than a professional journey—it is a story of vision, resilience, and creativity. From humble beginnings in New Delhi to breaking world records and representing India in international competitions, he has proven that true artistry comes from dedication and passion.
As a chef, mentor, and innovator, he has inspired countless aspiring pastry professionals. His records, medals, and leadership roles are not just accolades—they are stepping stones in his mission to make India a recognized powerhouse in pastry arts.
Today, as he leads Pranav Foods and represents Lukers Chocolate, Chef Tarun continues to push boundaries, blending tradition with innovation, and artistry with business. His journey remains an inspiration for every young chef who dreams of creating not just desserts, but history.
The Journey of Chef Tarun Kumar
Chef Tarun Kumar’s journey is one of passion, perseverance, and creativity that transformed him into one of India’s most celebrated pastry artists. Born and raised in New Delhi, Tarun discovered his calling early and pursued a Diploma in Bakery & Confectionery from IHM Catering & Nutrition in 2002, followed by graduation from Delhi University in 2003. These foundations gave him both technical mastery and academic discipline to step into the culinary world with confidence.
His career began at The Park, New Delhi, and later Le Meridien, where he honed his pastry and dessert-making skills. Eager to expand his horizons, he gained international exposure at The Galbiati Gourmet Deli in Singapore, learning global pastry techniques and chocolate artistry. Upon returning to India, he rose quickly through roles at The Hans Plaza and Radisson Blu Dwarka, before taking leadership as Pastry Sous Chef at major establishments.
By 2014, Tarun had moved into the corporate food world as National Head Chef at Shineroad Foods India, where he influenced large-scale pastry development. His leadership continued with senior roles at Sunrise, Mavees Foods, and currently as Corporate Chef and Business Developer at Pranav Foods, where he also serves as Brand Ambassador of Lukers Chocolate in India.
His career is decorated with milestones: Guinness World Record for the tallest pyramid cake (2016), contributions to the Limca and Golden Book of Records for the world’s longest cake (2018), and numerous medals in chocolate showpiece and pastry competitions. He was named Pastry Chef of the Year in 2020 and has represented India internationally, winning a bronze medal at the Worldchef Battlefield in Malaysia.
Today, as a mentor, jury member, and innovator, Chef Tarun continues to inspire young chefs and elevate India’s pastry industry on the global stage.