Chef Manoj Kumar

Manoj Kumar is an Indian chef with more than two decades of professional experience in the hospitality and culinary industry. His career has included hotel kitchens, specialty restaurants, international culinary operations, menu development, food safety, kitchen management and team training. His professional journey has taken him across India, the United Kingdom, the United Arab Emirates, Portugal and the United States, with Indian cuisine remaining a central focus of his work.

Kumar began his professional culinary career in September 2000 at The Park New Delhi, where he joined as a commis. During his early career, he worked across room service, residence lounge and coffee shop operations. In 2004, he was named Merit Employee of the Year at The Park. In 2005, he represented the hotel at the Great Indian Culinary Challenge in Mumbai in the starters category and also participated in culinary research and activities associated with North East Indian cuisine.

From 2006 to 2009, Kumar worked in London with Masala World Ltd., including assignments at Chutney Mary and Amaya. His responsibilities included Indian specialty cooking, curry-section operations, menu development, kitchen management and staff training. His international experience in the United Kingdom also included business-class in-flight catering for Kingfisher Airlines' London routes.

Early Culinary Career

Manoj Kumar's early professional experience at The Park New Delhi provided a foundation in hotel kitchen operations and food-service environments. His work across multiple operational areas enabled him to develop practical knowledge of restaurant and hospitality services.

His recognition as Merit Employee of the Year in 2004 marked an early professional achievement. The following year, his participation in the Great Indian Culinary Challenge in Mumbai provided further exposure to competitive culinary activities.

Kumar also developed an interest in regional Indian cuisine, including culinary research and activities associated with North East Indian cuisine.

International Experience in the United Kingdom

Between 2006 and 2009, Kumar expanded his professional experience in London with Masala World Ltd. His assignments included work at Chutney Mary and Amaya, where he was involved in Indian specialty cuisine and restaurant kitchen operations.

His responsibilities during this period included curry-section operations, menu development, kitchen management and training. He also gained experience in business-class in-flight catering through work associated with Kingfisher Airlines' London routes.

This period of his career added international hospitality experience to his background while maintaining a focus on Indian culinary traditions.

Career in India

In 2010, Kumar joined Crowne Plaza New Delhi Rohini as a Jr. Sous Chef. He became part of the founding kitchen team of Spice Art, an Indian specialty restaurant at the property.

Spice Art achieved ISO 22000 certification and received the Times Food Award for Delhi & NCR in the Noteworthy Newcomer Restaurant category in 2012.

Kumar later served as Senior Sous Chef at the property, where his responsibilities included kitchen operations and participation in culinary programmes across multiple outlets.

Career in the United Arab Emirates

In 2012, Kumar served as Head Chef at USHNA in Abu Dhabi. The position expanded his international culinary experience and provided further exposure to restaurant kitchen leadership in the United Arab Emirates.

His work continued to focus on Indian cuisine while incorporating responsibilities related to professional kitchen operations and culinary management.

Career in Portugal

In April 2019, Kumar became Head Chef at The Saffron Mantra in Carvoeiro, Portugal. He opened and led the restaurant's kitchen and developed an Indian vegan menu for the local market.

His responsibilities included menu planning, purchasing, food safety, sales forecasting and kitchen operations. The position combined hands-on culinary responsibilities with broader kitchen and restaurant management.

Career in the United States

Since July 2023, Kumar has served as Sous Chef at Tamashaa in Washington, D.C., a restaurant focused on Indian cuisine and contemporary dining.

His responsibilities include back-of-house management, kitchen workflow, preparation schedules, team communication, recruitment, staff training and mentoring. He also works within the health and safety requirements applicable to restaurant operations in Washington, D.C.

His current role represents the latest stage of an international culinary career spanning more than two decades.

Culinary Specialization

Kumar specializes in Indian cuisine and has worked in a variety of culinary and hospitality environments. His professional experience includes:

• Indian specialty cuisine
• Menu development
• Indian vegan cuisine
• Kitchen management
• Back-of-house operations
• Food safety
• Purchasing
• Sales forecasting
• Culinary training
• Staff recruitment and mentoring
• Kitchen workflow and preparation planning

His experience across different countries has involved both traditional Indian culinary practices and contemporary international restaurant operations.

Professional Recognition

Kumar was named Merit Employee of the Year at The Park New Delhi in 2004.

In September 2026, he was named an Official Executive Member of the World Association of Master Chefs (WAMC). The recognition represents a recent milestone in his professional culinary career.

International Career

Kumar's professional experience spans five countries:

1. India
2. United Kingdom
3. United Arab Emirates
4. Portugal
5. United States

His international career has included hotel kitchens, Indian specialty restaurants, fine-dining environments, restaurant pre-openings, menu development, food safety, culinary training and kitchen leadership.

Career Timeline

1. 2000 — Began his professional culinary career as a commis at The Park New Delhi.
2. 2004 — Named Merit Employee of the Year at The Park.
3. 2005 — Represented The Park at the Great Indian Culinary Challenge in Mumbai.
4. 2006–2009 — Worked with Masala World Ltd. in London, including Chutney Mary and Amaya.
5. 2010 — Joined Crowne Plaza New Delhi Rohini as Jr. Sous Chef and became part of the founding kitchen team of Spice Art.
6. 2012 — Spice Art received the Times Food Award for Delhi & NCR in the Noteworthy Newcomer Restaurant category.
7. 2012 — Served as Head Chef at USHNA in Abu Dhabi.
8. 2019 — Became Head Chef at The Saffron Mantra in Carvoeiro, Portugal.
9. 2023 — Joined Tamashaa in Washington, D.C. as Sous Chef.
10. 2026 — Named an Official Executive Member of the World Association of Master Chefs.

Professional Profile

Throughout his career, Kumar has maintained a professional focus on Indian cuisine while developing experience in international hospitality environments. His responsibilities have progressed from entry-level kitchen operations to senior culinary and management positions.

His background combines hands-on cooking experience with responsibilities involving menu planning, kitchen workflow, staff development, food safety, purchasing and restaurant operations.

His current position as Sous Chef at Tamashaa continues his work in Indian cuisine within an international dining environment in Washington, D.C.

Social Links

• Instagram
• LinkedIn

External Links

• Chef Manoj Kumar on LinkedIn
• Chef Manoj Kumar on Instagram