Abhishek Perumal

Over the years, I have cultivated a rich and diverse culinary journey across some of the world's most celebrated kitchens, including Ossiano (★) Dubai, La Dame de Pic (★) Dubai, and Boury (★★) Belgium. My experience spans modern European and contemporary French fine dining, complemented by a strong foundation built in India's top restaurants, such as Masque (#19 Asia's 50 Best 2025) and Avartana (#44 Asia's 50 Best 2024). Most recently, I expanded my knowledge through a fermentation-focused stage at Locavore NXT (Bali, #42 Asia's 50 Best 2023), deepening my passion for sustainability, fermentation, and culinary innovation. These experiences have equipped me with a refined technical skill set, global perspective, and creative approach that I now bring to my work as a private chef for ultra-luxury clients.

 I hold a Bachelor's Degree in Hotel Management from The AIMS Institute, Bangalore, where I graduated as the 3rd University Topper with a CGPA of 8.47 (2021). My academic foundation provided a strong grounding in culinary theory, kitchen management, and hospitality operations, which I have since complemented with extensive hands-on experience in world-class Michelin-starred environments and ongoing self-driven research in fermentation, preservation, and modern gastronomy.