Being in the culinary industry for over 20 years, his skills in baking and cooking are unmatched for many in the Bay Area. We explore Chef Siddhesh Parab’s journey from being a celebrity chef in India to an Executive Chef in an Indian-Vegetarian fine-dine in Cupertino, California.

We are very lucky to have a unique recipe by Chef Parab on Siliconeer’s upcoming print issue. Stay tuned!

Chef Parab started his journey in 2004 as he holds a diploma from the Institute of Kohinoor College and Hotel Management, Mumbai, India. He has a specialization in cookery and bakery.

In 2005 he started his career with one of the leading brands in India, Starters and More. Once his term was completed in the company, he then worked in a few other restaurants as a trainee and Commi ll Chef. This opportunity was his first on-the-job exposure to multiple cuisines.

In the year 2007, he took on PAN India Food Pvt Ltd as a Chef de partie. This helped him specialize his skills in catering and events management. He also gained experience in an Italian kitchen.

His curiosity to learn something new, led him to Kino 108 by Food Culture, Mumbai’s 1st Gastro Pub, where he joined as a Sous Chef in 2007. Besides his regular duties and responsibilities, he started taking an interest in learning about wines. In the year 2010, Chef Parab’s ideas about wine pairing with different types of food were published in an article published in Kingfisher Explocity Magazine.

Afterwards, he joined Dish Hospitality in the year 2009. He started in the central kitchen as Demi Chef de partie. Remember Café Coffee Day And Barista Coffee Shop? Some of the innovative sandwiches and burgers were creations of Chef Parab. An overnight success in both of the outlets.

In the year 2011, he helped to create a vegetarian brand with progressive Mexican and Italian cuisine by the name of Quattro. He designed and crafted the menu and the recipes. From raw materials to pricing for the dishes, Chef Parab was running the show in Quattro. Quattro was awarded by Times Food Award in 2017 for the best Mexican food.

Opportunity knocked on Chef Parab’s door in 2013, as he got the opportunity to incubate a Fusion Vegetarian Restaurant in Dubai. He was appointed as Chef de Cuisine.

After his return to India in 2014 he joined as a corporate chef and collaborated with Quattro again. Chef Parab helped launch three new brands in Mumbai: Spiceklub, Desiklub (street food from India), and The Rolling Pin (100% vegetarian, patisserie & boulangerie).

In the following few years, Chef Parab helped in expanding the Franchise of Spiceklub in the cities of Hyderabad, Kolkata, and Chennai. He took the brand internationally to Dubai.

He was interviewed by Khana Khazana (Indian Television’s leading culinary show). In the year 2016, and was recognized as the Best Modern Indian Vegetarian (Casual Dine) – Spiceklub, Mumbai, India.

The year 2019 was the one when he took another challenge to open a Vegetarian Restaurant named Stegi in Bangalore, India. Bangalore is the hub for non-vegetarian lovers. He assisted in opening a 300-covered Vegetarian Restaurant in Bangalore. In regards to this achievement, he was aired on a leading Television Show – News 1 Bangalore to talk about his ideas and vision.

On a personal level, Chef Parab keeps himself engaged/educated in learning new ideas about the food industry. He constantly keeps himself busy in his free time by watching online videos about the latest food trends and food gadgets that help increase the efficiency of kitchen staff. He loves to attend various food exhibitions, seminars, and training sessions at the domestic and international levels. Some of them are mentioned below:

  • Gulf Foods, Dubai
  • Ahhar International Food Festival, Delhi, India
  • Hospitality First, Mumbai, India

He has been a part of Jury Panel for:

  • The India Bakery & Pastry Challenge & Professional Home Bakers Challenge held alongside the Bakery Business 2016
  • Reca Mystery Basket Challenge 2019

Some of the Brands that were crafted by Chef Parab are: