Telephone: (+91) 9711596383


My Story

Chef Nishant Choubey, CORPORATE CHEF SEINAN GROUP (TOKYO) AND CONSULTING CHEF WITH MICHELIN PLATED INDUS BANGKOK,  is constantly exploring new flavors and cuisines. He rose to glory and fame after being selected as one of the few to attend Master Chef Classes at the World Gourmet Summit in Singapore.

When he was a kid, his parents, like scores of Indian parents, had hoped that their son would become an engineer or an IAS officer. However, Choubey had been extremely sure that he would be cooking delicious food, ever since he created his first dish at just 14 years of age.

His passion to constantly explore new flavors and cuisines has helped him scale heights. He is known for using seasonal produce and fresh ingredients to add that extra kick to dishes.

Chef Nishant Choubey believes in keeping his dishes  simple and not overcooking it. He also reveals his future plans plus juicy secrets of the food service industry. I  come from a family of academicians. After graduating from institute of Hotel management catering technology and applied nutrition,Bhopal , I joined Oberoi Group of Hotels, Rajvilas  Jaipur. After working here for two years, my next job was with Jumeirah Group, Dubai. I  was a part of the pre-opening team for Madinat Jumeirah and served here for three years. I  also worked with Olive Bar and Kitchen and was a part of  the pre-opening team for Olive Beach, Japanese restaurant Ai and LAP. Before joining The Roseate (previously called as Dusit Devarana) .

Some of the major milestones of his career have been:-

– Selected for Southern US training by Southern Foods Program in 2010 by John Folse Culinary Institute, Thibodaux (Louisiana)

_ won Iron chef challenge in Bangkok representing Indus Bangkok

  • Participated as speaker in Mauritius which was organized by MFTC. the topic was ayurvedic dining.
  • Invited at Michigan and Indianapolis Universities (USA) to demonstrate the historic Indian cuisine.
  • Successfully accomplished pop up at Dusit Nairobi on progressive Indian cuisine.
  • Represented India in Montenegro during their National day.


  • Won 1st prize at the Bocus d’ Or competition held at Ashoka Hotel – December 2009
  • Participated in Master Chefs Classes at the World Gourmet Summit (Rising Stars of the Century), Singapore (April 2000 and April 2006), which was attended by the top 12 Chefs from around the Globe
  • International Restaurant Exposure Tour (December 2007) – visited 20 Italian and Mediterranean restaurants in the Middle East.
  • Pursuing TV show with TATA SKY in association with FAMHEALTH.
  • Part of TV show with  Zee Business called as The Great Chefs of India
  • Cooked for gourmet gurus of India which was sponsored by Food and Nightlife Magazine
  • Won gold medal at Aahar 2013 in the innovation category.
  • Cooked 8 course tasting menu for BBC Good Food 2014 at Grand Vasant Kunj.
  • Represented India at the Madrid Fusion 2015
  • Runners up – Chef of the Year 2015 by Outlook Traveler International
  • Grand Avant Chef Award by Rinku Madan
  • Curated a famous restraint Jain meal at Adanis residency in Ahmadabad with Legendry Dr Pushpesh Pant.
  • Writing a book on indus valley civilization
  • Created a historic pop up at Indus Bankok on Progressive Indian Cuisine.
  • Created successful cook off at the vineyard of Argentina, South Africa , japan , Canada

Nishant the Chef

Explore the culinary creations of Nishant in RECIPE

Nishant the Celebrity

Making news with food & views, find more on Nishant in MEDIA

Nishant the Consultant

Turning food into gold through COLLABORATION

My Clients

Awesome Celebrity

Nothing in life is to be feared, it’s to be understood. Now is the time to understand more, so that we may fear less – Avik

Avik Guha


Nothing in life is to be feared, it’s to be understood. Now is the time to understand more, so that we may fear less – Avik

Sadhak Mandal