Divyanshu Chawla’s story is one of perseverance, passion, and an unwavering commitment to the culinary arts. Originating from a traditional business-oriented family in India, Divyanshu faced an uphill battle when he expressed his desire to pursue a career as a chef. In a society where conventional career paths like medicine, engineering, and government service are often seen as the most viable options, convincing his family to support his unconventional dream was no small feat. However, Divyanshu’s determination never wavered, and his journey from a small town in India to working in Michelin-starred kitchens around the world is a testament to his resilience and love for the craft of cooking.

Divyanshu’s passion for the culinary world began early, but turning that passion into a career required both courage and perseverance. Despite the societal expectations and initial resistance from his family, Divyanshu was determined to follow his dream. His persistence eventually paid off, and he was able to enroll at the Welcomgroup Graduate School of Culinary Arts, one of the most esteemed culinary institutions in India. There, he received rigorous training that laid the foundation for what would become a remarkable career in the world of food.

Early Professional Experiences: From Local Ingredients to Global Influence

Divyanshu’s professional journey began with an internship at Le Méridien Gurgaon, a luxury hotel that provided him with his first experience in a professional kitchen. This opportunity allowed him to hone his skills and understand the complexities of high-end hospitality. However, it was his subsequent role at Pugdundee Safaris, a wildlife resort chain in the rural jungles of India, that truly expanded his culinary horizons. Here, in a remote and rustic setting, Divyanshu discovered the richness of local ingredients and how to transform them into refined dishes. This unique experience helped shape his appreciation for sustainability and the importance of incorporating locally sourced ingredients into modern cuisine.

Working in the wilderness, surrounded by nature, allowed Divyanshu to experiment with fresh and wild ingredients that few chefs get the opportunity to use. This innovative approach to cooking not only broadened his culinary repertoire but also deepened his respect for the environment and the ecosystems that produce the food we eat. His time at Pugdundee Safaris became a crucial chapter in his career, giving him the tools to balance traditional Indian flavors with global culinary techniques.

A Career Defined by Growth and Excellence

Following his time in the jungle, Divyanshu’s next step took him to Neighbors, a modern European restaurant known for its sophisticated take on European cuisine. Here, as Demi Chef de Partie, he refined his skills even further, learning the intricacies of managing a kitchen while maintaining a commitment to creativity and quality. Neighbors provided the platform for Divyanshu to develop strong leadership and management skills, preparing him for the next stages of his culinary journey. The restaurant holds a special place in his heart, as it was during this time that he evolved from a promising chef into a culinary leader, capable of managing a team and executing dishes that delighted customers.

It was after his tenure at Neighbors that Divyanshu sought out new opportunities to broaden his culinary experience. His ambition led him to participate in a culinary exchange program at The Ritz-Carlton, Santa Barbara. There, he worked at Angel Oak, the hotel’s flagship restaurant, which allowed him to experience the fast-paced and highly competitive environment of a world-renowned dining establishment. During his time at Angel Oak, Divyanshu excelled, securing second place in a prestigious cooking competition and earning multiple first-class cards and recommendation letters for his outstanding contributions. This phase of his career not only polished his skills but also instilled in him the confidence needed to work at the highest levels of the culinary world.

A New Chapter in New York City

With a deep passion for continuing his culinary journey, Divyanshu has set his sights on the next chapter of his career in New York City. His experiences at The Ritz-Carlton and Neighbors have positioned him to pursue new opportunities in one of the most competitive food capitals in the world. Although he eagerly anticipates the opportunity to work at One White Street, a Michelin-starred restaurant in Manhattan, this exciting chapter has yet to unfold.

Working in New York City, a global hub for the culinary arts, is a dream come true for Divyanshu. It represents the culmination of years of hard work, dedication, and a passion that has carried him from the jungles of India to the bustling streets of one of the most vibrant food cities in the world. His journey is a testament to the power of resilience and the belief that, with enough determination, any dream can be achieved.

The Future Looks Bright

As Divyanshu Chawla looks ahead, his career is on an upward trajectory that shows no signs of slowing down. From his humble beginnings in a traditional Indian family to working at Michelin-starred restaurants in New York City, Divyanshu’s story is one of perseverance, growth, and an unrelenting passion for the culinary arts. He has taken every opportunity to learn, evolve, and master his craft, and his journey is far from over.

The experiences Divyanshu has gained along the way—whether it’s working with local ingredients in rural India or creating modern European dishes in Goa—have shaped him into the chef he is today. His time at The Ritz-Carlton represents just the beginning of what promises to be an illustrious career in the culinary world.

As he continues to push the boundaries of what’s possible in the kitchen, Divyanshu remains dedicated to honing his craft and sharing his passion for food with the world. His journey serves as an inspiration to aspiring chefs everywhere, proving that with enough determination, one can achieve greatness in even the most competitive fields. Divyanshu Chawla is not just a chef—he is a culinary artist whose story is just beginning.

Published By: Aize Perez