Since a young age, Indra immersed himself in a wide range of gastronomic traditions. Since then he has worked in some of the world’s finest kitchens across 9 countries.
Indra’s cuisine has deep French roots having graduated from the Institut Paul Bocuse. He has also worked at a range of emblematic French restaurants, including Paul Bocuse a Collonges, Le Meurice, Le Bristol Paris, and L’Astrance among others.
His experiences beyond French cuisine have infused his style with a distinctively global character, having worked at places such as Enoteca Pinchiorri (Florence), Ritz (London), Ginza Kojyu (Tokyo), Kikunoi Honten (Kyoto), Noma (Copenhagen), as well as worked in a cultural organization in their Centers in Mexico, India and the USA since the age of 12.
Indra’s passion has also led him to apprentice with renowned experts in other culinary areas to complement his skillset, including apprenticeships in bakery (Pozzoli-MOF), chocolate making (Bernarchon), meats (Trolliet-MOF & Yves Marie le Bourdonnec),charcuterie (Gilles Verot), fish (Cedric Bejaoui-MOF), among others.
Double award « Best New Chef » and « Young Chef of the Year » in the 28th edition of Culinary Guide Pudlo 2018
Favourite New Restaurant of the Year 2017 by French magazine Le Point
Winner of the Young Chef Award 2016 et 2018 by the Culinary Guide Gault & Millau
Best Plate Award and Bronze Medal in the International Culinary Contest « Trophée Passion »
Most notable people in gastronomy in their 30’s – Atabula Ranking 2018
Member of the French Culinary Academy (ACF)
