Chef Saurabh Sharan, the ninja chef with many firsts, serves as the Head Chef at Guppy. An alumnus of IHM, India’s premier hospitality management institute, Chef Saurabh began his culinary journey with the Olive Bar & Kitchen’s training program in 2007. He dedicated his initial years to mastering the craft, nuances, and techniques behind Japan’s most renowned dishes.
Breaking Myths, five years into his career and after winning multiple awards, Chef Saurabh has demonstrated that Japanese cuisine extends far beyond sushi and raw seafood. The menu at Guppy boasts an extensive selection for vegetarians and non-vegetarians alike. Vegetarian offerings include Mushroom Toban-yaki, Vegetable Filo Rolls, Karashi Vegetable Casserole, and Tofu and Asparagus Steak. Non-vegetarians can enjoy dishes like Guppy’s Signature Pork Belly, Chicken and Bacon Casserole, Sakura Wood-Smoked Smoked Chicken Wings, and Hot Stone Tenderloin.
Chef Saurabh believes that cooking is an art and a means of expressing emotions. He emphasizes the importance of harmony in flavor and color in creating a satisfying meal. According to him, the art of flavor pairing is instinctive and distinguishes a good chef from a great one. His menu at Guppy reflects a blend of classic recipes and trending dishes, ensuring that the core flavors, aromas, textures, and tastes are preserved.
Chef Saurabh’s favorite possession is his knife, reflecting the Japanese belief that a good knife is indispensable in the kitchen. He is devoted to freshness, hygiene, and technique, infusing bold and striking flavors into Guppy’s dishes.
Guppy and Chef Saurabh have achieved numerous milestones, including:
Introducing the first Poke Bar to Delhi and India at Guppy.
Pioneering the Ramen Burger trend in 2015 in India. Representing India at the Expats Sushi Making Competition in Tokyo, Japan. Collaborating on a Franco-Japanese pop-up with Tokyo Mon’Amour and French restaurant Le’ Bistro du Parc.
Introducing black rice sushi, mango and avocado sushi, and Batera Sushi to India.
Leading the indigenous black food movement with innovative ingredients like shiitake, black fungus, daikon, and kadaknath chicken. Chef Saurabh and his team at Guppy have received several awards and accolades, including winning the National Sushi Championship 2016 and earning the Gold Medal at the Indian Culinary Forum.
Beyond cooking, Chef Saurabh enjoys music, painting, sketching, and home DIY projects on his days off.
