Chef Vivek Tamhane – The Mastermind Behind Global Kitchens, Bakeries & Frozen Food Revolution |From Michelin Kitchens to Indian Heritage Recipes: A Culinary Legacy |Executive Chef, Consultant & Frozen Food Pioneer with Global Reach | 38 Years of Mastery Across Kitchens, Cruises, and Culinary Concepts |Legacy of Taste, Strategy & Culinary Architecture Across the World

A Journey of Taste That Spans the Globe

Chef Vivek Tamhane’s culinary odyssey is not the tale of inherited legacy or generational privilege—it is the story of a man who carved his place in the global gastronomic landscape through grit, knowledge, and relentless passion. From the modest beginnings of training in Mumbai to leading Michelin Guide kitchens in the United States, Chef Vivek’s 38-year journey is a masterclass in how talent, when blended with vision, can shape a career that transcends borders.

His love affair with food began as a young man inspired by the aroma of freshly baked bread and the complexity of Indian spices. Rather than follow a conventional path, he chose to dedicate his life to understanding and mastering the culinary arts in all their forms—be it traditional Maharashtrian cooking, contemporary European techniques, or industrial-scale bakery operations. This determination led him through India’s top hospitality institutions and into some of the finest kitchens around the world.

Chef Vivek has never been content with mediocrity. He has continually pushed boundaries, whether it was introducing India’s first-ever Chocolate Convention in 2004, formulating India’s earliest frozen pizza dough balls for commercial use, or preparing meals for Hon. Prime Minister Dr. Manmohan Singh at the prestigious Hilton Amsterdam. These moments are not just accolades—they represent milestones of culinary innovation rooted in cultural authenticity and global relevance.

From the Taj Mahal Hotel in Mumbai to the Fairmont Château Lake Louise in Canada, from P&O Cruises UK to fine-dining establishments in London, Newcastle, Dublin, and California, Chef Vivek has worn many hats: executive chef, pastry innovator, mentor, author, and entrepreneur. His cuisine has sailed across oceans, graced five-star buffets, and been savored by politicians, celebrities, and everyday families alike.

But beyond these elite experiences lies his true identity—that of a teacher and consultant who seeks to uplift others. Whether setting up restaurants from scratch, training chefs in cost-effective food production, or authoring books on Maharashtrian cuisine, Chef Vivek’s impact is always wide-reaching.

His is a story that inspires not just chefs, but anyone who dreams of turning passion into profession. In a world constantly chasing trends, Chef Vivek Tamhane stands tall as a custodian of tradition, a beacon of innovation, and a global culinary ambassador who continues to shape the future of food—one plate at a time.

From Foundation to Flame – Early Years and Education

Every great chef has a foundation that defines their craft, and for Chef Vivek Tamhane, that foundation was meticulously built over years of academic and technical training. He began his formal culinary education with a Diploma in Hotel Management from Cambridge Catering College in Mumbai (1985), followed by a specialized Diploma in Bakery & Confectionery from Poona Catering College in Pune (1986). These formative years gave him his technical edge and laid the groundwork for his deep expertise in both sweet and savory domains.

Eager to enhance his managerial and business acumen, he pursued a Bachelor of Business Management (BBM) from the prestigious Jamnalal Bajaj Institute of Management Studies, Mumbai in 1989. His quest for excellence later took him to the international stage, where he completed the BHCM program from Cornell University (eCornell) at Lake Louise, Canada in 2009—marking a significant step in blending culinary mastery with leadership.

A Culinary Career Carved Across Continents

Early Career: The Taj Mahal Hotel, Mumbai

Chef Vivek began his professional journey as a trainee chef at the iconic Taj Mahal Hotel in Mumbai, where he quickly rose to the position of Assistant Chef. It was here that his command over Indian cuisine and attention to detail began to shine. His time at the Taj built his character as a chef—disciplined, creative, and deeply committed to excellence.

The Orchid Hotel and Vermilion, Dublin – Laying the Foundations of Global Innovation

Chef Vivek Tamhane’s culinary evolution took a significant leap forward during his tenure as Executive Sous Chef at The Orchid Hotel in Mumbai, one of India’s first certified eco-friendly five-star hotels. Here, he was instrumental in modernizing Indian banquet offerings, streamlining operations, and training young chefs in sustainable kitchen practices. His leadership brought consistency, innovation, and operational finesse to the hotel’s expansive F&B offerings.

Building on this success, Chef Vivek accepted a pioneering opportunity to lead Vermilion in Dublin, Ireland as Head Chef. Tasked with establishing a strong Indian culinary presence in a European setting, he didn’t just adapt—he elevated. Blending regional Indian flavors with refined European plating, he curated a modern Indian menu that resonated with both locals and expats. Under his guidance, Vermilion earned praise from critics and became a go-to destination for fine Indian dining, proving Chef Vivek’s ability to balance authenticity with international appeal.

Leadership Roles in the UK and Canada – Elevating Standards on Land and Sea

Chef Vivek Tamhane’s ascent as a global culinary leader was further solidified through key leadership roles in the United Kingdom and Canada, where he embraced diversity in cuisine, technique, and hospitality culture.

In the UK, he was appointed Head Chef at the Cairn Group of Hotels, operating across London, Newcastle, and Scotland. These roles immersed him in the heart of Europe’s evolving culinary landscape. Working within boutique properties and large luxury hotels, he honed his proficiency in European cooking methods, ingredient sourcing, and high-end service standards. His ability to blend Indian sensibilities with continental finesse gave each property a distinctive edge under his leadership.

Soon after, Chef Vivek joined P&O Cruises UK, Southampton, as Executive Pastry Chef—a role that demanded not just creativity but logistical mastery. Responsible for large-scale pastry and dessert operations on international cruise lines, he ensured consistency and excellence across thousands of meals daily, while navigating the complexities of storage, shipping, and production aboard moving vessels.

His next chapter brought him to Fairmont Château Lake Louise in Alberta, Canada, where he served as Sous Chef. At this iconic, high-altitude luxury resort, Chef Vivek mastered fine-dining precision amidst challenging climates. His work garnered praise for maintaining impeccable standards while adapting to seasonal and geographical constraints—earning him deep respect among global peers.

Business models, engineered profitable menus, trained large teams, introduced international cuisines, and built sustainable systems that outlasted his tenure.

Bringing Culinary Excellence Home to India – Leadership with Vision and Impact

After years of enriching experiences across Europe and North America, Chef Vivek Tamhane returned to India with a revitalized perspective on hospitality and culinary innovation. Far from simply replicating his global successes, he chose to redefine food service in India, leveraging his international knowledge to uplift standards and challenge outdated systems.

He took on high-impact roles at several prestigious Indian hospitality ventures. As Executive Chef at Dish Hospitality Pvt. Ltd. in Mumbai, he streamlined multi-cuisine kitchen operations across the brand’s diverse portfolio, incorporating western efficiency with Indian warmth. He led from the front in creating SOPs, modernizing recipes, and mentoring teams to match global benchmarks.

At Wah Restaurant Pvt. Ltd., where he served as Director and Executive Chef, Chef Vivek became a driving force behind concept design, kitchen architecture, and culinary brand identity. His role extended beyond the kitchen into marketing strategies, cost engineering, and guest experience innovation.

As Senior Executive Chef for the Embassy Group in Bangalore, he led large-scale corporate and luxury hospitality operations, introducing cutting-edge food formats and hygiene protocols. At every step, Chef Vivek proved that culinary excellence is not just about taste—but about systems, scalability, and sustainability—setting a new standard for Indian hospitality.

A Michelin Brush: Executive Chef at Saffron, California, USA

One of the crowning achievements of his international career came when he joined Saffron, a Michelin Guide-listed restaurant in San Carlos, California, as its Executive Chef. Here, Chef Vivek blended contemporary flair with traditional authenticity, winning praise from food critics and the Indian diaspora alike. His ability to serve Michelin-grade dishes while maintaining cultural integrity marked a new milestone in his journey.

Consultant | Innovator| Entrepreneur.

Beyond the stove, Chef Vivek Tamhane has reinvented himself as a culinary consultant, food technologist, and hospitality operations expert. His scope of work ranges from turnkey restaurant and pastry shop setups to large-scale bakery and frozen food consulting. One of his signature contributions is his work on India’s first frozen pizza dough ball, developed exclusively for Pizza Express India.

His ability to forecast a business’s 3-year sales and operational costs sets him apart from typical consultants. Restaurateurs and hoteliers find immense value in his strategic foresight, which minimizes financial risk and enhances long-term sustainability.

CookVik – A Brand of Ready-to-Cook Innovation Rooted in Tradition

In a world where convenience often compromises authenticity, Chef Vivek Tamhane is on a mission to bridge the gap with his upcoming venture—CookVik, a brand of Ready-to-Cook Spice Mixes designed for the modern kitchen. This endeavor reflects his deep-rooted culinary philosophy: food must be flavorful, culturally authentic, and easy to prepare—whether you’re a home cook or a busy professional.

CookVik is more than just another spice brand—it is the culmination of Chef Vivek’s decades of research, experimentation, and global culinary exposure. Each blend is crafted using premium, ethically sourced Indian spices, grounded in Ayurvedic principles and traditional cooking wisdom, yet formatted for quick application in daily life. From signature masalas for gravies and biryanis to continental spice rubs and baking-friendly mixes, CookVik is designed to bring restaurant-quality taste into every home.

What sets CookVik apart is the chef’s personal involvement in every stage of product development—from formulation and testing to packaging and consumer feedback. The mixes are free from artificial preservatives and aim to cater to health-conscious, flavor-loving audiences across India and abroad.

With CookVik, Chef Vivek Tamhane is not just launching a product—he is creating a culinary movement that honors tradition while embracing innovation.

Publications: Preserving the Culinary Soul of Maharashtra

Chef Vivek Tamhane is also a prolific culinary author and food historian, with a mission to document, preserve, and revive ancient Indian food wisdom—particularly from Maharashtra.

His published works include:

• Legacy Hidden Recipes of Maharashtra – A treasure trove of forgotten gems
• Chef’s Recipes – Nominated for Maharashtra Rajya Puraskar
• Jagtik Masale – A deep dive into global Indian spice usage

Upcoming titles:

• Lost Recipes of Maharashtra – A tribute to vanishing food traditions
• Ayurveda – The Ancient Cooking – Healing through food

His books serve not only as cookbooks but as cultural narratives that tie together food, memory, and identity.

Media Presence and Public Recognition

Chef Vivek’s culinary charm and storytelling ability have earned him a beloved spot on both television and print media.

TV Features:

• NDTV Good Times – Alongside ad legend Prahlad Kakkar
• Zee TV and Saam Marathi – As a featured cookery host

Press Coverage:

• Loksatta, Times of India, Indian Express
• Maharashtra Times, Femina, Lokprabha
• Denticare and other lifestyle publications

In February 2015, he was awarded “Chef of the Month” by Loksatta, acknowledging his mass appeal and culinary leadership.

Awards & Accolades – A Life of Recognition

Global Recognition – A Testament to Culinary Excellence

Over his nearly four-decade-long career, Chef Vivek Tamhane has amassed numerous prestigious awards that reflect not just his culinary skill, but also his vision, creativity, and impact on the global food landscape.

In 2017, he was honored with a coveted Guinness World Record for a large-scale culinary achievement in Pune, symbolizing his ability to lead ambitious projects with flawless execution.

Earlier, during his tenure in North America, he was awarded the Best Creative Chef – National Award in Canada (2009), recognizing his groundbreaking fusion of traditional Indian flavors with modern presentation—setting new trends in multicultural cuisine.

The Chefee Award by the Indian Hospitality Association (2014) further cemented his reputation as an industry thought leader.

In a unique nod to his popularity, he was also voted “Housewives’ Favourite Chef”, thanks to the widespread love his recipes received through TV, radio, and print features.

Each accolade underscores Chef Vivek’s multi-dimensional mastery—from fine dining and bakery science to public engagement and culinary education.

Chef Vivek Tamhane’s contributions have been acknowledged globally:

• 🏅 Guinness World Record Holder – Culinary Achievement, Pune (2017)
  • 🏅 Best Creative Chef – National Award, Canada (2009)
• 🏅 Chefee Award, Indian Hospitality Association (2014)
• 🏅 Housewives’ Favourite Chef – Recipe Popularity (2014)

Each award stands as a testament to his multi-dimensional mastery—from creativity and presentation to taste and impact.

A Consultant Who Cooks with Strategy – Building Culinary Businesses from the Ground Up

While many chefs focus solely on taste, Chef Vivek Tamhane brings something far more valuable to the table—a strategic, business-oriented approach to food. With over 38 years of experience and a cross-continental career, he understands that successful culinary ventures require more than just great recipes; they demand planning, precision, and profitability. As a culinary consultant, Chef Vivek provides holistic solutions that turn culinary ideas into scalable, sustainable businesses.

His menu engineering services are carefully designed to balance flavor with cost-efficiency and operational feasibility, ensuring every dish contributes positively to the bottom line. Whether it’s a boutique restaurant or a high-volume factory, he specializes in turnkey setups—handling everything from layout design to equipment sourcing and staff training.

His unmatched expertise in bakery and frozen food production includes formulation, shelf-life extension, and production line setup, making him a trusted advisor for commercial food enterprises.

Chef Vivek also mentors teams in leadership, kitchen operations, and cost control, offering clear budget forecasts and three-year profit projections—a rare and valuable service in the consulting world.

His guiding philosophy is both pragmatic and visionary:
“Don’t just cook food. Build a food business.”
And that’s exactly what he empowers others to do.

A Consultant Who Cooks with Strategy

Chef Vivek is not merely a culinary artist—he’s a strategic thinker. His consultancy offers unmatched expertise in:

• Menu Engineering – Balanced for flavor, cost, and scalability
• Restaurant & Factory Setup – Across India and abroad
• Bakery & Frozen Food Advisory – Formulations, packaging, and production line setup
• Culinary Team Building & Training – For kitchen leadership and efficiency
• Cost Control, Budgeting & Forecasting – With real numbers and projections

His motto is simple yet powerful: “Don’t just cook food. Build a food business.”

Legacy and Vision – Beyond Recipes and Kitchens

As Chef Vivek Tamhane steps into his fourth decade in the culinary and hospitality world, his journey transcends the role of a traditional chef. He is no longer just a master of the kitchen—he is a mentor, a cultural custodian, and a visionary whose work continues to shape the evolving narrative of food across continents. His legacy is not only written in the menus he crafts or the kitchens he builds but also in the countless lives he has inspired along the way.

To Chef Vivek, food has never been just about flavor or presentation—it is a language. A language that speaks of identity, geography, memory, and belonging. Whether it’s a forgotten Maharashtrian heirloom recipe or a modern ready-to-cook spice blend, each of his creations carries the soul of his culinary philosophy: food must connect people to something deeper than the plate. This philosophy is visible in his upcoming projects like Lost Recipes of Maharashtra and Ayurveda – The Ancient Cooking, both aiming to revive India’s rich but vanishing culinary heritage.

But legacy, for Chef Vivek, isn’t built in isolation. It is built through service. Over the years, he has mentored hundreds of chefs, guiding them not just in cooking techniques but in culinary entrepreneurship, ethical food practices, and operational excellence. His training modules go beyond traditional methods, incorporating financial forecasting, menu engineering, team leadership, and hospitality operations—bridging the crucial gap between cooking and business sustainability.

He continues to provide consultancy to some of the most ambitious food businesses in India and abroad, offering everything from bakery setups and frozen food production units to restaurant branding and machinery advisory. Yet, what sets him apart is his holistic approach. He listens, understands a brand’s vision, and then designs kitchens that are not only functional and profitable but also emotionally resonant with the audience they serve.

Through it all, Chef Vivek remains grounded in humility. He often credits his mentors, his roots in Mumbai, and the early lessons learned in Indian kitchens as the foundation of his worldview. Even today, his enthusiasm for learning remains undiminished. He continues to explore new ingredients, experiment with sustainable methods, and collaborate with chefs around the world.

In a fast-changing world where trends often overshadow tradition, Chef Vivek Tamhane’s vision is a rare blend of wisdom, innovation, and authenticity. His story is not just one of culinary triumph—it is a story of purpose, passion, and the enduring power of food as a transformative force.