Manjunath Mural FIRST INDIAN MICHELIN STAR CHEF IN SOUTHEAST ASIA FOR 4 CONSECUTIVE YEARS.
Manjunath Mural, an extraordinary culinary talent, is a name synonymous with innovation, excellence, and the art of modern Indian cuisine. With over 27 years of professional experience in the culinary world, Manjunath has established himself as one of the most influential figures in Southeast Asia’s food scene. He is the first Indian chef to have earned a Michelin Star in Southeast Asia, a remarkable feat that has earned him widespread recognition and respect within the global culinary community. Throughout his illustrious career, he has earned a reputation for blending traditional Indian flavors with modern techniques, making him a true pioneer in his field.
From humble beginnings in India to becoming a celebrated chef in Singapore, Manjunath’s journey is one of dedication, passion, and an unrelenting desire to push the boundaries of culinary art. His career highlights include leadership roles in prestigious restaurants, earning prestigious awards, and serving as a mentor to aspiring chefs. This biography delves into the life of Manjunath Mural, from his early days to his rise as a Michelin-starred chef.
Early Life and Education
Manjunath Mural’s journey into the world of culinary arts began in his early years in India. Born and raised in a family where food was at the heart of every celebration, he developed a deep appreciation for the flavors and techniques that define Indian cuisine. His exposure to the diverse regional cuisines of India sparked a curiosity that would shape his career.
After completing his schooling, Manjunath pursued his passion for food by enrolling in the Institute of Hotel Management and Catering Technology (IHMCT & AN) in Bangalore, India. It was here that he honed his skills and acquired a three-year diploma in Hotel Management and Applied Nutrition. This education laid the foundation for his future success in the hospitality industry, providing him with the technical knowledge and practical experience necessary to excel in the demanding world of professional cooking.
Career Beginnings: The Path to Culinary Mastery
After completing his education, Manjunath began his culinary career in India, working at renowned hotels and establishments where he gained hands-on experience in kitchen operations. His first significant role came in 1999 when he joined the Centaur Hotel in Mumbai as a Chef de Partie. During his time at Centaur, Manjunath was responsible for handling the day-to-day operations of the Indian kitchen department, which included managing the coffee shop kitchen, room service, and specialty restaurants. It was here that he first began to showcase his skills in traditional Indian cooking, while also experimenting with new techniques and flavor profiles.
Manjunath’s passion for innovation led him to the Retreat Hotel in Mumbai in 2003, where he was appointed Sous Chef. At Retreat, he took on greater responsibilities, overseeing all kitchen operations and working closely with the executive chef to ensure consistency and quality. His experience at the Retreat Hotel was pivotal in shaping his approach to managing large-scale kitchen operations, including menu planning and food cost control.
By 2005, Manjunath had built a strong foundation in Indian cuisine and was ready for his next big opportunity. He joined the Renaissance Marriott Hotel in Mumbai as Junior Sous Chef, where he was tasked with handling banquet kitchen operations. It was here that he further refined his skills in handling large events and catering to high-profile clients, gaining a reputation for his ability to create memorable dishes for every occasion.
A Culinary Revolution: The Song of India and Singapore
In 2006, Manjunath’s career took a significant leap forward when he joined The Song of India, a premier fine-dining restaurant in Singapore. This marked the beginning of an extraordinary chapter in his career, one that would see him rise to international prominence. Initially, Manjunath worked as a Junior Sous Chef at The Song of India, where he quickly impressed with his dedication to quality and his unique approach to Indian cuisine.
By 2007, Manjunath had earned the respect of his peers and superiors, and he was promoted to the position of Director of Cuisine. In this role, he was responsible for overseeing the entire kitchen operation at Song of India, which included managing the culinary team, ensuring consistency in food quality, and executing creative menu concepts. Under his leadership, Song of India became a destination for food lovers, offering a menu that combined the rich traditions of Indian cuisine with modern, cutting-edge techniques.
During his tenure at Song of India, Manjunath’s culinary prowess garnered widespread recognition. In 2016, he made history by becoming the first Indian chef to receive a Michelin Star in Southeast Asia. This prestigious award cemented his reputation as one of the region’s most talented and innovative chefs. He retained the Michelin Star for four consecutive years, from 2016 to 2019, a rare achievement that speaks volumes about his dedication to excellence and his commitment to pushing the boundaries of Indian cuisine.
In addition to the Michelin Star, Manjunath’s work at Song of India earned him numerous accolades, including the DLC Guide Award in 2024 and the Michelin Plate for ADDA Restaurant in 2021–2022. His influence extended beyond the kitchen, as he became a mentor to young chefs, inspiring them with his approach to modern Indian cooking and his emphasis on quality, innovation, and attention to detail.
ADDA Restaurant: A New Chapter
In 2020, Manjunath Mural took on the role of Director of Cuisine at ADDA Restaurant in Singapore, a move that allowed him to further explore his culinary vision. At ADDA, he once again showcased his ability to innovate, creating a menu that paid homage to the rich traditions of Indian cuisine while introducing new techniques and modern twists. As Director of Cuisine, he was responsible for managing kitchen operations, designing the menu, training new chefs, and ensuring that every dish met his high standards of quality.
Manjunath’s work at ADDA continued to earn him accolades, and he played a key role in maintaining the restaurant’s reputation as one of the premier dining destinations in Singapore. His ability to balance traditional flavors with modern presentation set him apart from other chefs, and his dedication to quality and consistency earned him the respect of his colleagues and clients alike.
Achievements and Recognition
Manjunath’s career is defined by his numerous achievements, which reflect his extraordinary talent, commitment to excellence, and leadership in the culinary industry. Some of the most notable milestones in his career include:
- First Indian Michelin Star Chef in Southeast Asia (2016–2019) for Song of India
- DLC Guide Award 2024
- Michelin Plate for ADDA Restaurant (2021–2022)
- Mentor Chef Award (2013) at Sunrice Global Chef Academy WSQ
- World Gourmet Summit Excellency Award 2013: Nominated as Asian Chef of the Year
- People’s Choice Asian Chef of the Year (2012) at the World Gourmet Summit
- Gold Medal at Singapore Gourmet Hunt 2006 for Best Asian Dish
- Bronze Medal at the Chef Competition held by the Restaurant Association of Singapore (2006)
- Best Dish Award in City Gas Chef Competition 2007
- Featured in Chef Sanjeev Kapoor’s Cookbook “Celebration of Indian Cookery”
Manjunath’s contributions to the culinary world have not only been recognized by Michelin and other prestigious organizations but also by his peers, industry leaders, and food enthusiasts around the world. His dedication to modernizing Indian cuisine while respecting its rich traditions has made him a trailblazer in the culinary community.
Mentorship and Teaching
Throughout his career, Manjunath has made it a priority to mentor the next generation of chefs. His role as a mentor extends beyond his own kitchens, as he has taken part in various culinary competitions and hosted masterclasses to share his knowledge and expertise. He has also appeared on television shows and in cookbooks, where he has demonstrated his mastery of modern Indian cuisine and inspired others to follow in his footsteps.
One of the highlights of his career was his involvement in the World Gourmet Summit, where he hosted renowned chefs such as Chef Vikash Khanna from New York’s Junoon Restaurant. Manjunath’s ability to collaborate with other chefs and share his insights has made him a respected figure in the global culinary community.
Personal Life and Social Media Presence
Manjunath’s passion for food extends beyond his professional career. He is actively engaged with his audience on social media platforms such as Instagram and Facebook, where he shares his culinary creations, personal experiences, and behind-the-scenes glimpses of his work. His social media presence allows his fans and followers to connect with him on a personal level, gaining insight into his approach to cooking, as well as his thoughts on food trends and innovation.
Through his website, www.chefmural.com, and social media profiles, Manjunath continues to inspire chefs and food enthusiasts around the world. His work has earned him a dedicated following, and he is regarded as a thought leader in the culinary community.
JOURNEY
Manjunath Mural’s career is a testament to the power of passion, dedication, and continuous learning. From his humble beginnings in India to becoming the first Indian chef to earn a Michelin Star in Southeast Asia, Manjunath has proven that innovation and tradition can coexist in perfect harmony. His influence on modern Indian cuisine is undeniable, and his achievements have made him a leading figure in the global culinary scene.
As a mentor, chef, and visionary, Manjunath Mural continues to push the boundaries of culinary excellence, inspiring future generations of chefs and food lovers to embrace the rich flavors and endless possibilities of Indian cuisine. His legacy will undoubtedly endure for many years to come, as he continues to shape the future of gastronomy with his unique approach to food.
