(born November 14, 1971) is a highly acclaimed Indian chef
, restaurateur, food writer, filmmaker and humanitarian
based in New York City
Life and career
Born in Amritsar
to Davinder and Bindu Khanna, Vikas Khanna began his culinary experience as a helper in his grandmother's kitchen, and learned the art of cooking and the use of spices from her. At the age of 12, he was supplying kitchenware to Amritsar Club.
He began developing recipes at a very young age and opened Lawrence Gardens Banquets to host weddings and family functions when he was 16. He graduated from the Welcomgroup Graduate School of Hotel Administration
in 1994, and established SAANCH, a cultural festival gala, to bring together various foods and traditions from different parts of India. This festival has been an important event in the college's calendar. He also learned the art of sculpting stone and wood in Jaipur, Mysore, Udipi, and Sagar (Karnataka). He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels, with some of the most influential chefs of India.
Khanna moved to New York in December 2000. He worked his way up and soon became the Executive Chef of Salaam Bombay Restaurant in New York. He is a consultant to many restaurants in the United States
He has studied at Cornell University
, Culinary Institute of America
, and New York University
. He frequently lectures at many universities around the country.
Vikas Khanna launched the foundation to focus on... Read More