Manisha Bhasin World’s best top ten chefs with Marriott worldwide in 2001 and awarded
National award for best chef by the Govt. of India amongst many other recognitions.
She is President at Chefs Guild of India, Vice Chairman at WACS, Board Member at IFCA and
Cuisine India Society, an initiative by Incredible India, Govt of India respectively.
Manisha is a nationally and internationally recognized culinary innovator with diverse
cuisines under her belt. Known for spearheading her work with the local farmers and
encouraging them to grow local produce inherent to Indian terroir, she has made her passion
for local produce evolve to fine dining concepts.
Her work in local cuisines, Dehlnavi…..the food of Delhi has evolved with the influence of
conflux of communities has found many innovations on the plates. Her award winning
restaurants Bukhara and Dum Pukht are leaders in Indian cuisine the world over.
Pioneer of many concepts like Food Sherpa, INDIgenous Foods, she is a committed advocate for
using local seasonal produces which reflects in the cuisine served at ITC Hotels.
Developed unique organic locavore ingredients with international flavor for Ms. Hillary
Clinton when she visited India in 2011, showcasing our commitment to the environment.
Having travelled with “Incredible India” international marketing campaign by the Government
of India to promote tourism in India to New York and Los Angeles to create awareness of
Indian foods and catered to dinner reception.
Manisha has developed food safety modules in vernacular language understood by the
associates at the grass root level, thus empowering them with the knowledge to create a safe
work and home environment
She was awarded International Award of Culinary Excellence, ACE 2001 and was the first lady
Chef and only Asian to have won this award so far. She was also awarded Sustainable Chef of
India by Culinary Culture in 2022 for work done with the farmers and establishments in
creating new markets to name a few.
She is also a Team Member for TERI for Climate Jambooree and Founder member of Young Chefs
Sustainability Forum and is also Working with Govt of India for the Year of Millet 2022-23.
