One of very few chefs in Sydney who have been formally trained in the art of cooking. He completed Advance Diploma in Hotel and Catering Management in 1989, joined the prestigious and the largest, Taj Group of five star Hotels in India. He has undergone extensive training in Indian cooking, where he gained his skills and vast knowledge in northwest frontier, nawabi, mughlai, northern and southern Indian cuisine. In 1995, he migrated to Australia and worked as the head Chef of some of the finest restaurants in Sydney and Canberra. In 2005, he joined hands with Sumeet Bhatnagar an entrepreneur to open their dream project Moksha.