Chef Shoubham Garg’s culinary journey began at the age of 15 when his passion for food and entrepreneurial spirit led him to establish a small catering operation in Mumbai.
Within a remarkable 10 months, his venture expanded to three central kitchens, servicing 23 institutional cafeterias and providing over 6000 meals daily.
Eager to further hone his culinary skills, Shoubham pursued his aspirations at the Ottawa branch of the esteemed Le Cordon Bleu Paris Culinary School. Upon graduating, he ventured into the Canadian restaurant scene, successfully expanding his establishment to two locations, and earning the impressive ranking of second among the Top six new entrants in the city.
As the Indian Cuisine ambassador on the global culinary platform, The Chef and The Dish, Chef Shoubham Garg continues to elevate the profile of Indian culinary traditions, blending innovation with a deep appreciation for the country’s rich food culture.
However, pursuing this dream was not without its challenges. He was from a middle-class Marwadi background, and a family that had no prior experience in the food and beverage industry. “Traditionally, cooking was done by the household cooks, or Maharaj, and venturing into this field was unconventional for our lineage. Despite their initial hesitation, my parents’ support remained unwavering. My hands-on experience in the kitchen, learning from professional chefs (whom we addressed as Maharaj), was instrumental in honing my culinary skills. From cooking intricate 18-course meals for large gatherings to setting up live counters and managing quick service operations, I learned the intricacies of the culinary world.”
While working part-time in Canada, he built strong relationships with his immediate supervisors, who eventually became his business partners. “Together, we opened our first restaurant specializing in stuffed burgers, a unique concept in the city. Our venture quickly gained recognition, earning the second best new entrant award in the city’s restaurant scene, and receiving praise from various platforms. This success led to the expansion of our restaurant to two locations, with plans for further franchise development.”
However, the onset of the Covid-19 pandemic disrupted their growth plans. “I had to return to India for visa purposes, which could not be renewed due to the global halt in operations. The pandemic brought significant challenges, including the loss of one of my partners, a seasoned culinary professional with over 35 years of global experience. Despite these setbacks, we pivoted our business model, utilizing our resources and infrastructure to manufacture and distribute packaged salads, hummus dips, and other items across multiple cities in Canada.”
Having returned to India, Chef Shoubham Garg now serves as a Chef Consultant for prominent and emerging Food and Beverage startups in the country. Renowned for his orderly, efficient, and passionate approach, he continually seeks new ideas, ensuring each innovation is rooted in the rich tapestry of Indian culinary traditions.
Devoted to promoting Indian cuisine globally, Chef Shoubham is particularly enthusiastic about exploring the history and traditions of Indian culinary arts. His extensive travels across the diverse regions of India involve documenting plant-based ingredients, further establishing his commitment to showcasing the depth and variety of Indian gastronomy.
“Looking ahead, I have recently established Miracolo Hospitality, a formal F&B platform encompassing various facets of the food and beverage industry. Our fully operational studio kitchen is equipped for cinematography of all sorts, and our state-of-the-art R&D center, under Golden Brown Consultancy, works around the clock to curate products, recipes, and more.”
Read the full story that first appeared in Global Indian here:
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