Rahul Sharma

Chef Rahul helms the vibrant kitchen at ARAKU Coffee—a regenerative food and specialty coffee brand. His culinary philosophy revolves around innovation and sustainability that aligns with ARAKU. For him, food is not only about taste but also about its environmental impact. Waste is not a byproduct; it's a resource that can be transformed into something new and delicious. His passion for creating unique food experiences led him to participate in the MAD Grant, where he had the opportunity to attend the MAD Symposium in Copenhagen. This was when he was introduced to the Nordic Food Lab; a platform for exploring scientific and humanistic approaches to culinary techniques from around the globe. After which, his internship at Noma, Copenhagen was incremental to his journey as a chef. His dishes are globally-inspired but firmly local, in that they're made with traceable, chiefly organic ingredients. At ARAKU Coffee’s flagship in Bangalore, he constantly evolves the menu to create dining experiences that push the boundaries of traditional definitions of cuisine. All while prioritizing sustainability, innovation with a deep respect for the environment and its resources.