Chef Bhushan Ovalekar

I have worked in the industry for over 9 years. I love to use ferments and preserves in my menus. Preserving using long-lost traditional methods is a sustainable way to make the most of seasonal ingredients. I grew up in Mumbai, India, in the late 90s. I believe my love for food and cooking comes from my mother and father. They both are phenomenal cooks. Ever since I was young, I would always see them working together in the kitchen after coming back from work. They both inspire me in the way I cook, even today.