Chef Manoj Kumar
Manoj Kumar is an Indian chef with more than two decades of professional experience in Indian cuisine and hospitality. His career has included culinary positions and responsibilities across India, the United Kingdom, the United Arab Emirates, Portugal and the United States.[1] Kumar has worked in hotel kitchens, restaurants, fine-dining environments, pre-opening teams and culinary operations, with responsibilities spanning menu development, kitchen management, food safety and staff training.
Kumar began his professional career in September 2000 at The Park New Delhi, where he worked as a commis. His early responsibilities included room service, residence lounge and coffee shop operations. In 2004, he was named Merit Employee of the Year at The Park. The following year, he represented the hotel at the Great Indian Culinary Challenge in Mumbai in the starters category and participated in culinary research and activities related to North East Indian cuisine.[2]
From 2006 to 2009, Kumar developed international experience in London with Masala World Ltd., including assignments at Chutney Mary and Amaya. His work included Indian specialty cuisine, curry-section operations, menu development, kitchen management and culinary training. He also worked with business-class in-flight catering connected with Kingfisher Airlines' London routes.[3]
In 2010, Kumar joined Crowne Plaza New Delhi Rohini as a Junior Sous Chef and became part of the founding kitchen team of Spice Art, an Indian specialty restaurant. The restaurant achieved ISO 22000 certification and received the Times Food Award for Delhi & NCR in the Noteworthy Newcomer Restaurant category in 2012. Kumar later returned to the property as Senior Sous Chef, where he was involved in kitchen operations and culinary programmes across multiple outlets.[4]
In 2012, Kumar briefly served as Head Chef at USHNA in Abu Dhabi. In April 2019, he became Head Chef at The Saffron Mantra in Carvoeiro, Portugal. There, he opened and led the kitchen while developing an Indian vegan menu. His responsibilities included menu planning, purchasing, food safety, sales forecasting and day-to-day kitchen operations.[5]
Since July 2023, Kumar has served as Sous Chef at Tamashaa in Washington, D.C. His responsibilities include back-of-house operations, kitchen workflow, preparation schedules, team communication, staff training and compliance with local health and safety requirements. His work combines Indian culinary traditions with a contemporary dining approach.[6]
In September 2026, Kumar was named an Official Executive Member of the World Association of Master Chefs (WAMC), a recognition associated with his professional culinary work at Tamashaa.[7]
Kumar's career spans more than two decades and five countries, with Indian cuisine remaining a consistent focus. His professional experience includes hotel kitchens, fine dining, restaurant pre-openings, menu development, food safety, culinary training and kitchen management. His international assignments have provided experience across different hospitality environments while maintaining a focus on Indian culinary traditions.[8]
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- ↑ Professional biography and career information supplied for WikiFlux.
- ↑ Professional biography and career information supplied for WikiFlux.
- ↑ Professional biography and career information supplied for WikiFlux.
- ↑ Professional biography and career information supplied for WikiFlux.