Ravi Shukla

HEAD CHEF, BRANDS

Chef Ravi brings a playful yet precise approach to his cooking, blending curiosity, innovation, and attention to detail. With 12 years of global culinary experience, he credits his scientific mindset and training at The Oberoi Group for grounding him in the fundamentals of culinary science. A believer in questioning every aspect of cooking, he champions ingredient-forward, minimalistic menus that defy rules and borders.

An Air Force kid who grew up across India, Ravi initially faced pressure to pursue engineering but followed his passion for food instead. From never entering a kitchen to studying culinary science through books like Harold McGee’s On Food and Cooking and training at the prestigious STEP programme by The Oberoi Group, his journey has been one of exploration and depth.

His time at The Oberoi Vanyavilas marked a turning point in shaping his thoughtful, sustainable style—where each ingredient has a purpose, and every dish tells a story. Over his career, he has worked at world-class institutions and, in the past three years alone, curated and consulted for eight restaurants globally. His expertise spans food science, entrepreneurship, R&D, concept development, storytelling, degustation menus, cigars, and creative pairings.