Get to know me better
Breaking stereotypes in Indian cuisine, multi talented in other world cuisines as well.
Arup Dasgupta describes himself as a wanderer and a culinary sponge. Loving to travel and develop his craft, Dasgupta has spent more than 22 years travelling the world starting his career in India and then moving on to Kuwait, France, Portugal and now London.
His undying passion for handcrafting delicious food and travelling has always added great value to the properties he has been a part of. He has travelled across the globe and has worked in several countries, bringing with him a lot of creative ideas that have been implemented in the kitchen. When asked about his secret recipe to his contagious enthusiasm and positive vibes, Dasgupta says its all about the passion for creativity and perfection that keeps him going.
In his early years in Bokaro Steel City, a small town in India, Arup spent his free time helping his mother cook traditional Bengali cuisine, where his passion for flavours and spices was first developed. After finishing high school, he left home to study catering and hotel management, training for three years mastering the basics of classic Western cuisine. Graduating at the top of his class , he moved to the Delhi, the vibrant capital of India, where he worked for two years in 5-star deluxe hotels- Sofitel and Intercontinental learning from the best in the business to perfect his new-found craft.
However, wanderlust then struck again, and so Arup moved to Kuwait where he headed the kitchen operations in a fine dining multi-cuisine restaurant in Kuwait City. After three years in Kuwait, Dasgupta decided to further his knowledge in the West and spent a year doing a master’s degree in Hospitality at Vatel, The International Business School for Hotel Management in Nimes, France. As part of his degree, he trained at Le Vieux Castillon, a Relais & Chateaux hotel and 1-star Michelin restaurant where he quickly progressed to running the cold section within a few weeks. He also graduated from Society of management science Durgapur, India.
The next step in his journey took Dasgupta to Britain, where he has spent 14 years working as Head / Executive Chef at several upmarket hotel chains including Marriott, IHG, Hilton and Guoman Leisure. His last project was to oversee the culinary operations and open the new Luxury boutique hotel – The Lalit London.
His diverse experience has made him an expert in the business of food. Under his direction, restaurants always balance profitability and corporate standards with innovation and excellent food. Dasgupta has featured in several food magazines, TV shows, and has appeared as a guest judge for a television channel as well.
He intends to continue his passion as a private chef which complements his talent, to compose culinary creations that will delight and amaze.
For me, cooking is...
How I express myself on a plate.
I learned to cook at...
All around the world... still learning
A role model in the kitchen is...
My ex Tutor- Chef Gille Dauteille- Relaix and chateaux 1 Michelin star
A cooking secret...
Respect your tools and respect every ingredient.
As a Private Chef, I can offer you:
Simply tell me what you're craving! I would love to create the perfect menu for your special occasion in Bexley.
I can do weddings, birthdays and corporate events in Bexley. You name it!
Trust me as a culinary consultant to help you with your concept in Bexley.
If you are looking for someone to keep your fridge full of incredible meals in Bexley, count me in.
Book your experience with Chef Arup
Specify the details of your requests and the chef will send you a custom menu just for you.