Rahul Karve , a young dynamite sustainable chef always in an action with his contemporary food thoughts and sustanability . He started his career as a Management trainee with Taj SATS Air Catering, Mumbai. He specializes in Asian cuisine though he loves to explore other cuisine styles and concepts too.Chef Rahul is a hardcore Maharashtrian boy, born and raised in Mumbai. Although he was keen on pursuing Architectural Degree but he was destined to join hotel management. He has worked with brands like Taj Group of Hotels, Marriott, Hyatt and Sahara Star. He has been the youngest sous chef at the age of 25 with many of the accrediations within the culinary industry.
In his achievement, he performed as a Sushi Demo lecturer for more than 40 hotel management colleges all over India. He has been awarded as the Youngest chef of India – 2021 by FCBA , Culinary Rising start of the year – 2021 by International Hospitality Council, London & Best Speaker by Toastmaster’s Club , USA. Media showcase being a major attraction and goal he also got an opportunity to perform on Doordarshan (DD) Sahyadri television channel, Zee Cafe, Amul OTT & Zee 5. He was the youngest judge at D.Y. Patil College of Hotel Management for Nestle Young Chef’s Competition held in 2019.
Chef Rahul has set his goals for his future, aims is to maintain sustainability in the kitchen with use of healthy food ingredients to achieve a good food value. His major focus is to present the food in the modern way with no restrictions of the cuisine. Food plating, Food styling and Food Talks are always on the top of his performance list. He strongly believes that, it’s his responsibility to help all the students of hotel management to stand and grow with correct source of knowledge. Soon, he plans to achieve Guiness Book of World Record making India proud.