About Me
Rushali Kundu
Chef
A Chef by Profession & a Foodie at Heart
Who I Am
Born and brought up in Kolkata, my relationship with food began long before professional kitchens. I grew up surrounded by the layered complexity of Bengali cooking—where patience, spice, and emotion come together effortlessly.
My earliest inspiration came from my mother and grandmother, whose intuitive cooking shaped my understanding of flavour and instilled in me a deep respect for the craft. I often wondered why they never pursued it professionally—until I chose to carry that dream forward myself.
For me, becoming a chef is not just a career.
It is a legacy.
Journey & Training
Driven by this passion, I pursued formal culinary training at the Culinary Academy of India, followed by an MBA in International Hospitality Management from the Emirates Academy in Dubai, and most recently, an MSc in Food Consumer Marketing & Product Development in the UK, graduating with Distinction.
My journey has taken me through some of the amazing hospitality environments, including:
- JW Marriott, Kolkata
- Taj Falaknuma, Hyderabad
- Taj Krishna, Hyderabad
- Park Hyatt, Hyderabad
- Oats n Berries, Dubai
- Doubletree by Hilton, Sheffield City
- Maldron hotel, Brighton
Alongside this, I have worked across diverse kitchens—from street food concepts to luxury hotel operations—constantly refining my craft and perspective.
What I Do
I work at the intersection of culinary art, research, and innovation—bringing together technique, creativity, and consumer insight.
My expertise includes:
- Global cuisines with a focus on Indian fusion, British, European and contemporary styles.
- Comtemporary plating techniques.
- High-volume service execution.
- Product development, including vegan and gluten-free innovation
- Culinary research, sensory evaluation, and food trends
- Nutrition-focused meal planning, healthy swapping.
- Brand focused menu curation to create unforgettable experiences.
- Food business stategy development and marketing.
