Chef Ankit Gaurav
Ankit Gaurav is an Indian chef, author, and culinary innovator known for promoting millet-based and plant-forward cuisine. He has made a significant impact on the global culinary scene. Born and raised in Purnea, Bihar, Chef Ankit’s journey is an inspiring tale of passion, dedication, and a relentless pursuit of excellence. In a region where the profession of being a chef was not traditionally esteemed, Chef Ankit's passion for culinary arts burned brightly, earning him recognition and fame from numerous esteemed organizations. His parents recognized his potential and supported his culinary aspirations, nurturing his dream of becoming a renowned chef.
Details about his early life and formal education remain limited in public records; however, his professional trajectory reveals a career deeply rooted in the hospitality sector, food sustainability, and culinary education. He is a gold medalist in the area of Hotel Management, awarded by the West Bengal State Council of Technical Education (WBSCTE). His schooling was completed in Bihar, and his hotel management degree is from NSHM Durgapur.
Career
Professional Roles
Gaurav has over a decade of experience working in hotel kitchens and culinary institutions. He is currently the Executive Sous Chef at Country Inn & Suites by Radisson, Sahibabad, NCR. In this role, he oversees kitchen operations, designs menus, and mentors upcoming chefs. His menus often feature modern renditions of Indian cuisine prepared with local grains, vegetables, legumes, and cold-pressed oils. He received the Bharat Ratan Lal Bahadur Shastri Samman for his remarkable work in the field of hotel management.
Culinary Philosophy
Chef Ankit’s work emphasizes the integration of sustainability, nutrition, and cultural heritage into fine dining. He is widely recognized for reintroducing millets including ragi, bajra, and kodo into mainstream cooking. Once considered “forgotten grains,” millets have become central to his culinary identity. Through his approach, Gaurav combines classical techniques with futuristic food practices, aligning his creations with the global shift toward climate-resilient crops and plant-based diets. He is a two-time winner of the Chef of the Year – Plant-Based Cuisine award.
Publications
In 2023, Gaurav released his first book, Millet Mania, which explored the versatility of millet-based dishes. The work quickly gained attention among chefs, culinary students, and health-conscious home cooks, establishing itself as a reference guide for sustainable eating.
Building on this success, he announced the launch of his second book titled KIRAN – A Hope of Millet & Plant-Based Sustainable Food. Expected to release in 2025, the book serves as a culinary manifesto focusing on ecological responsibility, lifestyle diseases, and the role of traditional grains in modern kitchens. KIRAN is anticipated to include over 60 recipes, personal anecdotes, and sustainability insights.
Awards and Recognition
Chef Ankit Gaurav has received multiple accolades for his work in culinary sustainability and plant-forward cuisine.
- Chef of the Year – Plant-Based Cuisine – awarded for his leadership in plant-based gastronomy.
- Lal Bahadur Shastri Samman – for his contributions to Indian culinary heritage and promotion of sustainable food practices.
These awards have positioned him as both a practitioner and a thought leader in the Indian food industry.
Thought Leadership and Advocacy
Culinary Sustainability
Gaurav’s work extends beyond professional kitchens. He has been a vocal advocate of plant-based diets, zero-waste kitchens, and climate-resilient crops. His advocacy emphasizes not only taste and presentation but also the social and ecological impact of food.
Public Speaking and Mentorship
He is a frequent speaker at culinary conferences, food expos, and hotel management institutes. His lectures often address the importance of aligning culinary innovation with sustainability, heritage, and nutrition. Through his mentorship programs, he encourages young chefs to adopt eco-conscious approaches to cooking.
Global Engagement
While based in the National Capital Region (NCR) of India, Gaurav’s influence has reached international audiences. His digital collaborations and appearances on global culinary platforms have introduced Indian millet-based dishes to audiences in Europe, North America, and the Middle East. By promoting millets on the global stage, he has contributed to repositioning these grains as ingredients of both cultural and nutritional significance.
Philosophy and Impact
Chef Ankit Gaurav describes food as both a tool for change and a bridge between tradition and innovation. His culinary philosophy merges:
- Sustainability with sophistication – using traditional grains in modern gourmet settings.
- Nutrition with nostalgia – highlighting health benefits while evoking culinary heritage.
- Local roots with global relevance – presenting Indian grains in formats that appeal internationally.
Through his books, mentorship, and leadership, Gaurav has established himself as a key voice in India’s green gastronomy movement, inspiring both industry professionals and home cooks.
Upcoming Work
The launch of KIRAN – A Hope of Millet & Plant-Based Sustainable Food is anticipated to further cement Gaurav’s reputation as an innovator in sustainable gastronomy. The book is expected to influence professional kitchens, hospitality education, and home cooking alike.
Legacy
Chef Ankit Gaurav represents a new wave of Indian chefs who approach food not only as an art form but also as a means of ecological responsibility, cultural preservation, and personal well-being. His efforts to reintroduce millets and promote plant-based food practices reflect a broader global shift in gastronomy toward conscious consumption.