LEVEL UP | Star Chefs
CHINTAN PANDYA Chef Chintan Pandya is the Executive Chef of New York City restaurants Adda Indian Canteen, Rahi, Biryani Bol, and the soon to open Dhamaka. Born in Mumbai, Chintan incorporates the traditions of regional Indian cuisine into his food, opening the eyes of New Yorkers to authentic Indian food. Chintan embraced his interest for culinary at a young age, and enrolled in one of the most prestigious culinary schools in India, the Oberoi Centre of Learning & Development where he trained under the finest chefs from Oberoi Hotels. He started at a hotel restaurant in Mumbai, spending 8 years in the kitchen learning traditional Indian cuisine and techniques. From there, he moved to Singapore to be Executive Chef at Yantra. Chef Pandya then traveled to the US for consulting opportunities and landed in Manhattan in 2016, where he joined the team at Michelin starred Indian restaurant Junoon as Executive Chef. There, he met Roni Mazumdar, who was seeking a chef for his soon to open restaurant Rahi, in Greenwich Village. In 2017, the artisanal Indian restaurant opened with Chef Pandya at the helm. Rahi received a glowing review from The New York Times restaurant reviewer Pete Wells, and captured the minds and taste buds of many other food luminaries. In 2018, Adda Indian Canteen opened to rave reviews including one by Wells in The New York Times. The renowned critic lauded Chintan’s cuisine as “a lusty, full-throated defense of traditional cooking”, and gave it a radiant two-star review. In 2019, Chef Chintan was presented with the StarChef's New York Rising Star Chef award. Also, Adda was a semi-finalist for the James Beard Foundation Award for “Best New Restaurant,” Food & Wine Magazine’s Ten Best New Restaurants, Eater’s National Best New Restaurants” and Bon Appetit Top 50 Best New Restaurants of 2019. Chintan appeared as a guest judge in Beat Bobby Flay and has been nominated as James Beard semi-finalist for the "Best Chef" category. DONNA LEE Donna is the Founder and Chief Executive Officer of Brown Bag Seafood Co. There, she oversees in-store operations, including menu management, recipe creation, and crew training and development, while managing new store design, layout, and equipment plans and build-out. Donna is especially passionate about developing Brown Bag culture, fostering growth in all crew members and experimenting to optimize store design and operations, furthering versatility of the brand. She currently has 9 operations running in Chicago & Atlanta.
Appearance fees include up to 1-hour appearance. Pricing is subject to change.
RETURN TO VIK HOMEPAGE
Made with FlippingBook Learn more on our blog