Born in Mumbai, Chintan became interested in the culinary world at a young age. When of age, he 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. His professional career began at a hotel restaurant in... READ MORE
Born in Mumbai, Chintan became interested in the culinary world at a young age. When of age, he 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. His professional career began at a hotel restaurant in Mumbai, where he spent eight years in the kitchen learning traditional Indian cuisine and techniques. During this time, Chintan traveled throughout the sub
continent in order to develop a deeper connection with the way locals ate and became well versed in the bold spices and dishes he came across.
Eventually Chintan left India for bigger opportunities. His culinary career took him to an extremely diverse set of locales including Singapore, Cleveland, Atlanta, and finally New York. It was in New York that Chintan joined the Michelin-starred Junoon for a brief stint before he met restaurateur Roni Mazumdar in 2017 and became the chef at the modern and upscale Rahi, followed by Adda Indian Canteen for which Chintan was the winner of the 2019 StarChefs New York Rising Star and within a year after Adda opened the restaurant was on the short list to be nominated for a James Beard Foundation award for “Best New Restaurant,” Food & Wine Magazine’s “Top Ten Best New Restaurants 2019,” Eater National’s Best New Restaurants 2019” and Bon Appetit‘s “Top 50 Best New Restaurants of 2019”. In 2020, Chintan was looked at as a finalist for the James Beard Foundation Awards “Best Chef in the NY Region”. In 2021 the duo opened Dhamaka, which has been met with much critical acclaim including the #1 restaurant of the year by The New York Times, Esquire Magazine, and one of the top 50 restaurants in the country by The New York Times. Chintan and Dhamaka have been nominated for two James Beard Foundation Awards: “Best New Restaurant of 2021,” this is the first time in James Beard award history that an Indian restaurant has been nominated in this category, and “Best Chef New York State”.
Chintan has also taken cuisine to the next level by partnering with artist Mattia Casalegno in Aerobanquets RMX, a virtual reality experience combining food and fantasy, which took place at the James Beard House, and continues to tour the globe. In 2022, he and partner Mazumdar opened the quick service eatery Rowdy Rooster serving Indian spiced fried chicken and will soon open Kebabwala celebrating India’s long tradition of fresh, and flavorful, kebabs which vary across the country, and Masalawala located in Park Slope, Brooklyn featuring regional Indian cuisine.
Chef Pandya’s mission is to push the boundaries of what Indian food means in America. He continues to break new ground on an under-appreciated but phenomenal cuisine.READ LESS