Atul is renowned for the vibrancy of his food and his subtle use of spices. Now a familiar face on television, Atul has appeared on shows such as; Masterchef Goes Large and Great British Menu. He is also a regular guest on BBC’s Saturday Kitchen and in 2010 launched his own series: Atul’s Spice Kitchen: Malaysia.
Born in Jamshedpur, eastern India, Atul Kochhar was trained and worked under the Oberoi Hotel Group in New Delhi where he established himself as one of the leading chefs of his generation.
His reputation brought him to London in 1994 where he was appointed head chef at Tamarind restaurant in Mayfair. By the age of 31, he had become the first Indian chef to be awarded the coveted Michelin star.
Renowned for the vibrancy of his food and the subtlety of his spice mixes, Atul is scrupulously faithful to the origins of each recipe. The presentation may lean towards modern Europe, but the heart of each dish can be traced to individual households across India.
Atul reached the semi-final of the Great British Menu on BBC 2. The show was screened over a period of 8 weeks with 14 British chefs on a search to create the perfect four course menu fit for royalty. The four finalists had to cook a special meal to celebrate Her Majesty’s 80th Birthday.
Atul is heavily involved in the children’s charities Barnardo’s, Great Ormond Street Hospital and Save the Children. He has an overwhelming passion to support under privileged children and continues to work closely with these charities and many others. Atul is also proud to be an Ambassador for Find Your Feet, a small charity that supports poverty stricken rural areas by developing successful poverty-relief programmes that encourage self-sufficiency and independence.
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Atul is one of the most critically acclaimed chefs working in Britain and was the first Indian chef to receive a Michelin star, which he maintained with the opening of his first solo venture–Benares restaurant in London in 2007.
Along with Michelin-starred chef Tom Kerridge, Atul Kochhar catered for the 2014 Royal Ascot event. Around 35,000 guests enjoyed the fine-dining hospitality across the five day event.
He strongly believes in locally sourced ingredients and organic products whenever possible. He takes a strong stand on sustainable fishing and always uses responsibly sourced fish in his restaurants. He also holds regular master classes where groups between four and six are invited into the kitchen at Benares and guests can join him to prepare his favourite dishes.
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