Tejas Sovani is an Indian executive chef at Spice Lab Tokyo. His cooking style is modern Indian. He has worked in several organizations. He worked as an executive chef at Asma Ventures, Tokyo, Japan; as executive sous chef at The Oberoi Group, National Capital Region, India; as a stagiere at Noma; as a sous chef at Trident Hotels; as executive sous chef at New Delhi, India; and as a kitchen executive at Oberoi hotels and resorts.
He has completed his BSc in HHA and food production at Indira Gandhi National Open University and a post-graduate Diploma in kitchen management and food production at Oberoi Centre of Learning and Development. He has received several awards and honors, including Best Regional Specialty in Premium Dining from The Times Group in 2016 and 2017; 2018 Eazydiner Best Modern Indian Restaurant; 2018 Food and Food Award for Best Modern Indian Restaurant; and Young Chef of the Year at the Top Chef Awards in 2016.
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