With a passion for cooking passed down from his father, Chef Rawat embarked on his culinary journey in 1991 at the prestigious Imperial Hotel in New Delhi. Throughout his career, he has honed his skills and perfected his craft at some of the most acclaimed establishments in the culinary world, including the Maurya Sheraton and the world-famous Bukhara restaurant. Under the guidance of Grand Master Chef Quereshi, Chef Rawat was trained in the art of Dumpukt style cooking, elevating his expertise to new heights.
As he traveled the world, Chef Rawat has had the privilege of working at top hotels and restaurants in Delhi, Bangalore, Bangkok, UAE, and the US. In 2005, he made his mark in the United States, first at the Tamarind restaurant in New York, and later, as executive chef at Saffron in Morrisville, North Carolina - a restaurant recognized as one of the top 25 in the Triangle area.
With a drive to showcase his culinary mastery, Chef Rawat opened his own restaurants in Raleigh and Cary, the latter being selected as one of the 25 best restaurants in the Triangle area by News & Observer food critics. Throughout his career, Chef Rawat has cooked for international dignitaries, including heads of state and business leaders, and has been recognized for his outstanding achievements in the culinary arts by the American Culinary Association.
As a true culinary artist, Chef Rawat is dedicated to sharing his passion and expertise with the community. He proudly sponsors a team of talented chefs from India, elevating the Triangle's dining scene with an array of diverse and flavorful dishes. Chef Rawat is now opening Saffron Indian Cuisine in Cary, where he and his team will host guests with the same level of mastery and excellence that has made him a beloved figure in the culinary world. With the unwavering support of his wife, Mamta Rawat, Chef Rawat continues to inspire and captivate diners with his culinary prowess.
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