At FARRO, Chef Vardaan is taking center stage as Chef Partner, redefining experiential dining with a menu of globally inspired dishes.
Vardaan’s culinary journey began with a passion for pastry, which he nurtured at the International Institute of Culinary Arts (IICA). His relentless drive led to a transformative stint at the two-Michelin starred Gaggan in Bangkok, an experience that shaped his philosophy and introduced him to the world of fine dining. He later worked alongside Michelin-starred Chef Suvir Saran as Executive Chef at The House of Celeste, honing his craft under world-class mentorship.
“To be honest, I wasn’t sure that I’d end up being a chef. However, food was always a part of my everyday life, part of how we connected as a family. I think the turning point was realising that it wasn’t just about eating good food. I genuinely wanted to understand it, where it came from, how it was made, why it mattered. That curiosity just kept growing and at some point, I knew this is what I wanted to do with my life.A key turning point was my time at Gaggan in Bangkok, the iconic two Michelin-starred restaurant. It introduced me to a world of precision, creativity, and high-level technique that completely changed the way I viewed food. Later, working alongside Chef Suvir Saran at The House of Celeste was equally transformative. He not only helped me reconnect with Indian flavours in a more refined and thoughtful way, but continued to mentor me long after, encouraging a mindset that celebrates both depth and storytelling in cooking.”
Read the full story that first appeared in Global Indian here:
Leave a Reply