Pranav Upadhyay, a native of Mumbai, has embarked on a remarkable culinary journey, spanning destinations such as Silvassa, Pune, Goa, Hyderabad, Delhi, Bangkok, and Barcelona. His path reflects a fusion of ambition and dedication, enriched by diverse experiences and a steadfast passion for the culinary arts. He now brings his extensive expertise to the award-winning Bombay Brasserie, Taj Dubai, as the new head chef.
With a solid foundation in both Indian and Western cuisines, Pranav’s culinary style is shaped by his global travels and elite training. He has honed his craft at some of the world’s most renowned restaurants, including Tickets, Disfrutar, and Enigma, where he gained invaluable insights into international flavours and cutting-edge techniques.
Pranav is the first Indian chef to 3D print indigenous recipes, blending advanced technology with traditional culinary practices. His food philosophy centres on creating exceptional dishes that celebrate current trends while spotlighting local and indigenous ingredients. By merging time-honoured and contemporary techniques, he transforms each dish into an elevated dining experience with his live theatrical dining concepts, adding surprise and creativity.
Beyond the kitchen, Pranav finds inspiration in nature, which he considers both a guide and a muse. While in college, he dedicated himself to animal rescue, successfully saving over 526 snakes and nearly 300 other animals—a testament to his deep compassion and commitment to making a positive impact.
Now leading the contemporary and progressive Bombay Brasserie at Taj Dubai, Pranav Upadhyay continues to push the boundaries of culinary innovation, driven by his passion for creating unforgettable dining experiences and exploring new frontiers in the culinary world.
