VINEET BHATIA

INDEGO BY VINEET BHATIA

Born in Mumbai, industry veteran Vineet Bhatia grew up near an airport, and the sound of planes overhead delivered dreams of flying jets for a living. Fortunately for many, his dreams were dashed when he failed to pass a physical examination to join the Indian Air Force at the age of 17. It was at this time that he decided to go in an entirely different direction. After completing catering college, Vineet was selected to attend the Oberoi School. They hand-picked individuals from all over India and educated you for an additional two years. He went through the training, five days a week: three days in college and two days on the job. He used to finish school and would then go into the kitchen. His batch mates used to say, ‘this guy is crazy, he is trying to save money on food,’ but it was not about saving money, it was about learning. After a stint at the Oberoi, Mumbai, in 1993, Vineet moved to London where he found Indian cuisine to be disappointing. Intent on introducing authentic Indian food to London’s city dwellers, he worked at Star of India for five years and eventually, he opened Zaika with a partner, in London’s Chelsea neighborhood and the rest, is history. Zaika went on to win a Michelin star in 2001, making Vineet the first Indian chef to receive this honor. In 2004, Vineet went out on his own and opened Rasoi, which was the recipient of numerous international accolades and ultimately launched his career as a global restaurateur. Today, he operates restaurants around the world, with locations in Qatar, Switzerland, Bahrain, Mumbai, Mauritius, Dubai, and Saudi Arabia. He notably created ‘The Last Supper,’ a fine-dining pop-up at the Mount Everest Base Camp. Being named to the list of the 1,000 most influential Londoners was just one of the many accolades that Vineet Bhatia has enjoyed over the years. He has built an extraordinary reputation as one of the most exciting, creative, and accomplished Indian chefs. His culinary masterpieces show-case both the traditional and modern, as he continues to deliver a one-of-a-kind style.