Chef Manoj Kumar

Manoj Kumar

Chef, Sous Chef

       Manoj Kumar is an Indian chef with a professional career spanning more than two decades in the hospitality and culinary industry. His experience includes hotel kitchens, specialty restaurants, international culinary operations, menu development, food safety, kitchen management and team training.

Kumar's professional journey has taken him across five countries: India, the United Kingdom, the United Arab Emirates, Portugal and the United States. Indian cuisine has remained a central focus throughout his career, alongside experience in international restaurant operations and hospitality management.

Early Career

Manoj Kumar began his culinary career in September 2000 at The Park New Delhi, where he joined as a commis. His initial responsibilities included room service, residence lounge and coffee shop operations. These early assignments provided experience across different kitchen and hospitality environments.

In 2004, Kumar was named Merit Employee of the Year at The Park. In 2005, he represented the hotel at the Great Indian Culinary Challenge in Mumbai in the starters category. He also participated in culinary research and activities associated with North East Indian cuisine.

International Experience in the United Kingdom

Between 2006 and 2009, Kumar worked in London with Masala World Ltd., including professional assignments at Chutney Mary and Amaya.

His responsibilities included Indian specialty cooking, curry-section operations, menu development, kitchen management and staff training. His London experience also included business-class in-flight catering for Kingfisher Airlines' London routes.

The period expanded Kumar's exposure to international hospitality standards while allowing him to continue working primarily with Indian cuisine.

Career in India and Spice Art

In 2010, Kumar returned to India and joined Crowne Plaza New Delhi Rohini as a Jr. Sous Chef. He became part of the founding kitchen team of Spice Art, an Indian specialty restaurant at the property.

Spice Art achieved ISO 22000 certification and received the Times Food Award for Delhi & NCR in the Noteworthy Newcomer Restaurant category in 2012. Kumar later served as Senior Sous Chef, managing kitchen operations and contributing to culinary programmes across multiple outlets.

His responsibilities during this period included kitchen supervision, culinary operations, team coordination and maintaining standards across restaurant services.

Experience in the United Arab Emirates

In 2012, Kumar served as Head Chef at USHNA in Abu Dhabi. The role added further international experience to his culinary career and expanded his exposure to restaurant operations in the United Arab Emirates.

His work continued to focus on Indian cuisine while involving professional kitchen management and culinary leadership.

Career in Portugal

Kumar's international career continued in Portugal. In April 2019, he became Head Chef at The Saffron Mantra in Carvoeiro.

At The Saffron Mantra, Kumar opened and led the restaurant's kitchen and developed an Indian vegan menu for the local market. His responsibilities included menu planning, purchasing, food safety, sales forecasting and kitchen operations.

The role combined culinary development with operational responsibilities, including planning and management of the kitchen team and food-service processes.

Career in the United States

Since July 2023, Kumar has been working as Sous Chef at Tamashaa, a modern Indian restaurant and cocktail bar in Washington, D.C.

His responsibilities include back-of-house management, kitchen workflow, preparation schedules, team communication, recruitment, training and mentoring. He also works within the health and safety requirements applicable to restaurant operations in Washington, D.C.

At Tamashaa, Kumar continues to focus on Indian cuisine while contributing to contemporary restaurant operations and kitchen management.

Culinary Specialization

Kumar's primary culinary specialization is Indian cuisine. His career has included Indian specialty restaurants, hotel kitchens, fine-dining environments, restaurant openings and international hospitality operations.

His professional experience includes:

• Indian specialty cuisine
• Menu development
• Indian vegan cuisine
• Kitchen management
• Back-of-house operations
• Food safety
• Purchasing and inventory-related responsibilities
• Sales forecasting
• Culinary training
• Staff recruitment and mentoring
• Kitchen workflow and preparation planning

His international career has provided experience in culinary environments across India, the United Kingdom, the United Arab Emirates, Portugal and the United States.

Professional Recognition

In 2004, Kumar was named Merit Employee of the Year at The Park New Delhi.

In September 2026, Kumar was named an Official Executive Member of the World Association of Master Chefs (WAMC). The recognition is associated with his professional culinary work at Tamashaa and represents a recent milestone in his career.

International Career

Kumar's professional experience spans five countries:

1. India
2. United Kingdom
3. United Arab Emirates
4. Portugal
5. United States

His international assignments have involved hotel operations, Indian specialty restaurants, fine dining, restaurant pre-openings, culinary management, menu development and kitchen leadership.

Professional Profile

Kumar's professional profile combines culinary expertise with operational and management experience. Over more than two decades, he has progressed through positions including commis, Jr. Sous Chef, Senior Sous Chef and Head Chef before taking on his current role as Sous Chef.

His career has included both hands-on culinary responsibilities and broader operational duties involving staff development, food safety, kitchen workflow, menu planning and restaurant management.

Indian Cuisine and Contemporary Dining

Indian cuisine has remained a consistent focus throughout Kumar's career. His international assignments have allowed him to present Indian culinary traditions in different hospitality markets.

At Tamashaa in Washington, D.C., his current work involves Indian cuisine within a contemporary restaurant setting. His experience also includes developing an Indian vegan menu during his tenure in Portugal.

Career Timeline

1. 2000 — Began professional culinary career as a commis at The Park New Delhi.
2. 2004 — Named Merit Employee of the Year at The Park.
3. 2005 — Represented The Park at the Great Indian Culinary Challenge in Mumbai.
4. 2006–2009 — Worked with Masala World Ltd. in London, including Chutney Mary and Amaya.
5. 2010 — Joined Crowne Plaza New Delhi Rohini as Jr. Sous Chef and became part of the founding team of Spice Art.
6. 2012 — Spice Art received the Times Food Award for Delhi & NCR in the Noteworthy Newcomer Restaurant category.
7. 2012 — Served as Head Chef at USHNA in Abu Dhabi.
8. 2019 — Became Head Chef at The Saffron Mantra in Carvoeiro, Portugal.
9. 2023 — Joined Tamashaa in Washington, D.C. as Sous Chef.
10. 2026 — Named an Official Executive Member of the World Association of Master Chefs.

Social Links

• Instagram
• LinkedIn

External Links

• Official Instagram Profile
• Professional LinkedIn Profile

Personal Information

Full Name	Manoj Kumar
Born	15 May 1972
Birthplace	India
Nationality	Indian
Occupation	Chef
Known For	Indian cuisine and international culinary operations
Awards	Merit Employee of the Year; Official Executive Member, World Association of Master Chefs
Website