Having trained by the maestros of modern Indian cuisine, Chef Himanshu Saini has revolutionized Indian food by bringing back household Indian staples and thrusting them under the progressive Indian spotlight. Passionate about cooking since the age of 12, chef Himanshu always knew Indian food is where his calling lay. Starting his culinary journey at age of 21, he was soon lauded as the forerunner of modern Indian food and considered a star protégé by his erstwhile mentors.
All of 29 years, chef Himanshu has garnered experience in several kitchens to become one of the youngest chef de cuisine and executive chefs across India, New York and Dubai (Tresind). Having won the Vermilion Chef search cook-off, The Best Young Chef at the Delhi Gourmet Club’s Top Chef Awards and recently he won another prestigious award PRO Chef Award 2016- Himanshu enjoys the freedom of expression that cooking brings to him and is working hard to leave a mark in the culinary world.
A true fan of local Indian delicacies, he considers paobhaji as his favourite street food, modern renditions of which can be seen in the Tresind menu as bhaji minestrone soup. With indigenous creations like dahibhalla ice-cream, wild mushroom chai, posh maggi and jalebi caviar under his creative umbrella, chef Himanshu and his team at Tresind are working hard towards giving a progressive rendition to Indian food and presenting it in an artistically modern avatar.