Shubham Thakur

Specialist in modern Japanese cuisine who blends tradition and innovation. travelandleisureasia+1

Leader at MEGU — served as chef de cuisine and helped sustain high culinary standards for the restaurant's global brand presence. indiatimes+1

Advocate of seasonality and sustainability — incorporates locally sourced vegetables and plant-forward options into Japanese techniques and menu development. curlytales+1

Worked across marquee Indian hotel restaurants and concept openings — experience at Wasabi by Morimoto (Taj), Yokoso (The Lodhi) and MEGU (Leela) shaped his practical command of Japanese cuisine. thehindu+2