I migrated to Australia and I started working as sous chef at Alala’s which was a new modern Australian restaurant. Here I got to see new ingredients and learn new techniques and explore Australian cuisine but I missed cooking Indian food that was always close to my heart and that is when I realised what my culinary identity is. I want to be an ambassador for my profession and my culture, expressing it through food. I got the chance to be Head Chef at Foreign Return Modern Indian Kitchen and Bar and jumped at the opportunity. The restaurant was named by Timeout magazine as one of “21 best new restaurant openings in the world”.  To be able to spend more time with his growing daughter, they have now moved to Merrijig in Victoria, where he is currently Head Chef for the Sebel Pinnacle Valley Resort, which is a part of the Accor Hotels chain.