On my birthday (October 7), I turn the mic on myself and share the real origin story of Fugitive Chefs.
I grew up in Bombay, studied hospitality because culinary schools didn’t exist, and realized the “chef” track in India was mostly management in a chef’s coat—not cooking. A misread email led me to an internship at Noor (Córdoba), then to Mugaritz where food is built around ideas and philosophy. A full scholarship to MAD Academy took me to Copenhagen; a winter stage at Noma became a contract by week two.
Alongside the dreams came immigration stress, burnout, bike accidents, and a moment I called “Off-Line.” I stepped away from restaurants, worked on a permaculture farm, and eventually found a new home in R&D at the Basque Culinary Center, consulting across health, industry and food systems. That’s where the podcast was born: to spotlight chefs who leave the brigade and still build meaningful lives in food.
If you’re at a crossroads, this one’s for you.

In this episode:
• Bombay roots, hospitality school, and why I left India
• Noor & Mugaritz: philosophy over luxury—an example dish that messes with value and craft
• MAD Academy scholarship → Copenhagen → Noma contract in week two
• Immigration, burnout, and going “Off-Line”
• Farming, regeneration, and finding impact beyond the pass
• Why Fugitive Chefs exists and what’s next

Say hi / share your story: @fugitivechefspodcast
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Chapters

00:00 Intro: Birthday & why this is a solo episode
02:05 Bombay roots, festivals, family & food
06:30 Hospitality school in India → “chef” as management path
10:55 Writing to Noor, the accidental internship in Córdoba
13:30 Paris stage, back to India, then returning to Spain
15:55 Mugaritz: philosophy over producers, the “fake saffron” lamb story
18:40 First Indian hire, challenges & what Mugaritz taught me
19:55 MAD Academy scholarship (Environment & Sustainability)
21:45 Winter closure → Copenhagen → Noma four-week stage
23:00 Week two: offered a contract at Noma
24:45 Hours, elderflower nights, and the cost of excellence
26:15 Immigration spiral, London incident, “Off-Line”
30:05 Permaculture farm, healing & rethinking my path
31:40 R&D at Basque Culinary Center: impact beyond the pass
34:20 Why Fugitive Chefs—building a community
37:30 Call to action & birthday sign-off