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Maneet Chauhan: Indian American Celebrity Chef


Maneet Chauhan is an Indian-American celebrity chef, who is making it big in the world of gastronomyand taking Indian cuisine to the global stage. Maneet Chauahan has proven herself in the culinary field with her unique blend of Indian and global cuisine. She has starred on various television cooking shows and competitions, including The Next Iron Chef, The View on ABC, Chopped on Food Network, and as a judge on Worst cooks in America. She was invited by then US President Obama and his wife Michelle to the annual Easter egg hunt in the White House, an honor given to a select few, and was invited to be a member of the Indiaspora in September 2012, an event that brought together one hundred influential Indian Americans, where she was asked to deliver the key note address and was presented with the ‘Distinguished Service to the Food and Hospitality Industry’.

Maneet Chauhan was born in Ludhiana, Punjab in Oct 1976. From a very young age she discovered that she had a passion for cooking and often enjoyed cooking meals for family and friends. She started her journey in the culinary world by studying at the Welcomegroup Graduate School of Hotel Administration, the top school in India for hotel management, from where she graduated with top honors in her class. She spent a few years interning in the kitchens of some of the most highly recognized and finest hotels in India, including the Taj Group, Le Meridien and Oberoi Hotels. After her successful stint with Indian hotels she decided to spread her wings and fine tune her culinary skills in the USA.

In USA, Maneet Chauhan studied at the prestigious Culinary Institute of America, one of the best culinary Institutes in the world, where she had the distinction of winning all the awards for her class, apart from graduating with high honors. After graduation she worked as a manager for a new start up restaurant in Cherry Hill, NJ where she was instrumental in popularizing the restaurant and expanding its seating capacity from 70 seats to 140 seats. She then went on to become the executive chef at a restaurant called Vermillion in Chicago, Illinois, at the young age of 27, winning the position after being the only women to compete against forty male chefs. With her expertise and culinary skills, she earned rave reviews and accolades for the restaurant from many culinary and lifestyle magazines including Chicago Magazine’s best New Restaurant, Esquire’s restaurant of the month, and best new restaurant by Wine Enthusiasts Magazine.

Vermillion, then expanded to New York, by opening a branch in Manhattan. Under Chef Chauhan’s management, the restaurant continued to earn accolades in New York and was often featured on magazines like Bon Appetit, Time, USA Today, Town & Country and many others. Her work with the restaurant earned her the epithet, ‘Best Import to New York’ by Time Out Magazine. After spending eight years at the Vermillion, she ventured out on her own to start a culinary and hospitality management company – Indie Culianire. As evidence of her commitment to enhance culinary knowledge amongst the younger set, Chef Chauhan constantly mentors new graduates and is associated with the educational wing of the ProStart program of National Restaurant’s Association, which aims to educate high school students in real life skills required in the culinary world and encouraging them to take up culinary arts as a career. An active supporter of various charities such as CRY, multifaceted Maneet Chauhan, has also written a best-selling book, "Flavors of My World: A Culinary Tour through 25 Countries” which is published by Favorite Recipes Press. She also opened her first restaurant, ‘Chauhan Ale and Masala House” in Nashville Texas in 2014. In a very short period of time Chef Chauhan has established herself as a go-to figure for Indian cuisine. She is often called on as an honorary invitee and leading volunteer for charity events prestigious culinary schools, nonprofit organizations, and Industry events in USA. She was given the honor of making the commencement speech at her alma-mater Culinary Institute of America, an institute that she credits with shaping her career and being responsible for her success in the culinary field.

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