A Cuisine
of Quiet
Devotion.
From the gastronomy kitchens of Courchevel to your private table, authentic French cuisine, served with a soul of Indian flavors.
Chef
Venu
I came to France in 2018 with an engineering background and an open mind. What began as an apprenticeship quickly became a deep passion for French cuisine, and today I channel that passion into creating exceptional culinary experiences as a private chef in Lyon.
Today, as Head Chef at a respected restaurant in Lyon, I bring that craft directly to your private events, celebrations and unique dining experiences across France, with a personal touch of Indian flavors when the occasion calls for it.
My Journey
From circuits to sauces.
My path to the kitchen was anything but conventional. I started my career in Electrical and Electronics Engineering, a field that taught me discipline and precision but never truly sparked my joy. Even during those years I gravitated toward the kitchen, cooking for family gatherings and dinner parties, where the compliments made me realise cooking was where I belonged.
In 2018 I moved to Lyon to pursue my MBA in Hospitality and Cooking, a decision that changed everything. Like many international students, I struggled to find part-time work. After months of searching I secured my first kitchen role at MahaRaja Lyon, learning the fundamentals of Indian cuisine, tandoori dishes, naan, and above all, kitchen discipline.
Travels through Malaysia, Australia, Thailand, Vietnam and Singapore exposed me to vibrant food cultures. But it was French cuisine that captured my heart: its tradition, technique, sauce work and room for creative expression felt like the perfect canvas.
Professional Experience
My first internship in France was at Les Voiles Grand Large, part of my master's studies. My performance, creativity and teamwork earned me a job offer with visa sponsorship, the first major milestone of my professional career.
A formative chapter came at Courchevel L'Apogée, where I refined my skills in haute cuisine and high-expectation kitchen operations. I later returned to Les Voiles as Second Chef and was promoted to Chef de Cuisine, shaping menus, leading teams and delivering consistently exceptional plates.
- 01
Demi Chef de Partie
The first rung of the brigade
- 02
Chef de Partie
Owning a station, service after service
- 03
Second Chef
Back at Les Voiles, leading the line
- 04
Chef de Cuisine
Full command of menus and team
Haute cuisine, at altitude.
A season of exacting standards: classic sauce work, precision plating and service under pressure, in one of the most demanding kitchens in the Alps.
My Vision
"The same dedication that carried me from an engineering classroom to the kitchens of Lyon, poured into every plate."
French cuisine continues to inspire me every day. My goal is to keep exploring new flavors, sharpen my creativity and deliver memorable culinary experiences with every event and every dish, whether it is an intimate dinner, a celebration or a bespoke menu.
The signature of a private kitchen.
Gastronomy Experience
Trained in renowned French gastronomy kitchens including Courchevel L'Apogée.
Creative & Personalized
Every dish is tailored to your event, your guests, and your story.
Passion for Tradition
A deep love for authentic French cuisine, sauces, and techniques.
Private Events
Years of experience curating intimate celebrations and catering.
Quality First
Uncompromising focus on quality ingredients, presentation and taste.
A taste of the craft.
Let's create an
evening to remember.
Private dinners, weddings and intimate celebrations across France. Reach out, let's design a menu for your occasion.