Amit Chunar, widely recognized in culinary circles as Chef_Chunar, has emerged as a dynamic force in India’s hospitality industry, combining grassroots resilience with professional excellence. Hailing from Purola, a small town in Uttarkashi district of Uttarakhand, his journey from the hills to leading professional kitchens across India reflects determination, adaptability, and a clear sense of purpose.
He completed his early education in Purola before moving to Dehradun for higher studies. His professional journey began not in a commercial kitchen but in a classroom, where he worked as a mathematics and science teacher. While teaching offered stability, his passion for food and hospitality eventually guided him toward a new career path. Determined to pursue his culinary ambitions, he relocated to Pune, marking the beginning of his formal journey in the hospitality industry.
Starting as a commis chef, he steadily climbed the professional ladder, progressing through roles such as Demi Chef de Partie (DCDP), Chef de Partie (CDP), and eventually Sous Chef. These formative years were instrumental in shaping his culinary philosophy and technical skills. During this period, he had the privilege of working under and learning from several distinguished mentors. Among them was Mr. Ravish Arora, a respected culinary director associated with the Taj Group of Hotels, whose disciplined approach to kitchen management left a lasting impact on him. He also credits Master Chef of Indian cuisine, Mr. Nitu Gupta, as one of the most influential figures in his life, acknowledging the deep insights he gained under his mentorship.
In Pune, he further refined his craft under the guidance of Chef Amey Marathe, regarded as one of India’s leading chefs and President of the Telangana Chefs Association. From him, he learned not only advanced culinary techniques but also the importance of operational efficiency and waste reduction. The emphasis on minimizing food wastage and maximizing ingredient utilization became a defining principle in his professional journey.
In 2021, he took on the role of Head Chef at Hotel Hirappana in Bareilly, where he served until 2023. His tenure there was marked by leadership, innovation, and a commitment to maintaining high culinary standards. Currently, he serves as an Executive Chef in Punjab, bringing with him over 16 years of experience in the hospitality industry. Throughout his career, he has navigated professional and personal challenges with resilience, maintaining focus and accountability in every responsibility entrusted to him.
He is a professional member of the World Association of Chefs’ Societies (WACS) and the Indian Culinary Forum. Through these associations, he actively promotes sustainable kitchen practices and advocates for responsible food management. A central theme of his work is reducing food wastage by utilizing every part of vegetables and ingredients wherever possible. He believes that responsible cooking is not only a professional duty but also a social responsibility.
His commitment to excellence has earned him several prestigious recognitions. In 2025, he received the India Star Executive Chef Award from India World Record 2025. The same year, he was honored among the India Top 100 Professional Chefs at the TY National Icon Award 2025. Earlier in his career, he was presented with the Best Vendor Partner Award in 2017 by Infosys Pvt. Ltd., acknowledging his professionalism and service standards.
Beyond accolades, he remains deeply committed to a larger social mission. He consistently appeals to individuals and institutions to avoid food wastage, whether at home, in hotels, or at events. He advocates for the establishment of food banks across India to support underprivileged and homeless communities, emphasizing that millions still struggle for a single meal each day.
From a small-town educator to an award-winning executive chef, his journey stands as a testament to perseverance, mentorship, and purpose-driven leadership in India’s evolving culinary landscape.
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