Chef Karan Upmanyu

Chef Karan Upmanyu has worked at some of the finest restaurants across the world, beginning in Australia at a Mexican cantina and breakfast cafe before committing to a three-year stint at Indian Accent, New Delhi. From there, he was selected as part of the opening team for Indian Accent’s New York outpost.  

His creative journey continued to evolve in the kitchens at Tickets, Barcelona, and Restaurant Botic, Girona, before returning to India to work with Toast & Tonic Bangalore in which he later attained designation as Head Chef. He has since retired from this role to pursue his dreams of following an independent culinary path.

Chef Karan has been in high demand as a chef and organiser, particularly for pop up and corporate events such as the launch of Panasonic’s range of Modular Kitchen in Bangalore, SAPA Bakery’s preview of a new savoury menu in Bangalore, and several other concept-based dinners at The Conservatory. He simultaneously exhibits his entrepreneurial talents as founder of The Wood Street Sauce Company.  

In 2018, Chef Karan was awarded the Young Chef’s Grant by Harold McGee to display his talents at the Oxford Symposium of Food and Cooking. He has also been awarded the Fine Dining Lovers’ “Food for Thought" Award for his dish “Shades of the Desert” at the San Pellegrino’s Young Chef Competition in Japan 2019.