Nitin Tandon is a chef and entrepreneur who loves to create a classic fusion between Age old recipes, which he proudly calls “The Indian Treasures” and modern dining trends, thus creating dishes that are a feast for both – the palate and the eyes.

Born in Kanpur, Uttar Pradesh, food runs in his blood as his family has been in the food and outdoor catering businesses since the year 1938, many years before his birth. Thus, a career in food was his natural calling.

Having done his schooling from Mayo College, at the age of 18 he decided to fulfil his dream of a career in hospitality and joined The Welcome Group Graduate School of Hotel Administration, Manipal to train as a Chef.

Trainings during college at prestigious hotels like The Mughal Sheraton, Agra and The Oberoi Grand, Calcutta sowed the seeds of a lifelong tryst with food as a professional chef.

He landed his first job after college in 2001 with the Iconic Leela Palace, Bangalore which was still in it’s opening phase. Under the able guidance of then Executive chef – Chef Anthony Reynold from Australia, Nitin learned to encapsulate art in his food.

The year 2002 took him to Belfast where he joined Chef Paul Rankin as a Bakery Pastry chef. Nitin decided to turn entrepreneur with his own brand “Breads et all”. He then joined his father in the catering business and gave it a whole new meaning when he took the age old recipes and reshaped them with a modern touch.

Nitin’s insights took the company to new heights and raised the bar in outdoor catering for large scale events in the state of Uttar Pradesh. He then started “Urban Chutney” in 2015.

When he is not in the kitchen, Nitin can be found watching various cookery shows or imparting his vast knowledge of food to others who he meets on his travels and consulting for new entrants in the industry.

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