Food Safety – Standards Supervisor | Professional Head Chef |
Artist – SoultoCanvasWestern Food & Presentation Master | Food Stylist
Menu Development | Restaurant Consultant
Anuj Sarkar didn’t begin his career with applause or in front of flashing cameras. He started with his sleeves rolled up, hands in dishwater, and a determination that didn’t waver—not even once. Straight out of IHM Guwahati in 2007, with a degree in Hospitality and Hotel Administration, he stepped into the back-of-house world at the Four Seasons Mumbai as a pre-opening team member. But instead of a kitchen station, his first role was as a steward—cleaning pots, pans, and keeping the kitchen spotless and sanitized to the highest standards. It was a humbling beginning. As a hotel management graduate, working as a cleaner wasn’t something he could openly share with friends or family. It wasn’t the norm, especially not back then in India. But Anuj took it in stride, choosing to learn, absorb, and grow from the experience. That foundation—of humility, resilience, and perseverance—became the secret ingredient to everything that followed. Seven months later, his hard work was rewarded with a move into the kitchen as a commis chef. From there, Anuj’s culinary path unfolded across countries and luxury kitchens. After almost five years, he joined the pre-opening team at Fairmont Jaipur, and then moved through the culinary ranks at The Ritz-Carlton in Dubai and Doha. His journey continued with Rixos Premium JBR, Rixos Land of Legends NEMO, Rixos Belek ZASYA, and Rixos Land of Legends AVA—each destination adding new layers to his expertise and shaping him into the chef he is today. Currently, Anuj is in Abu Dhabi leading a new restaurant project called MUNATAR, where his experience, innovation, and leadership come together in a kitchen that’s preparing to make waves. But beyond the locations and luxury, Chef Anuj Sarkar is someone who never forgot where he came from. That early struggle as a steward taught him what it means to work hard behind the scenes, to lead with empathy, and to treat everyone in the kitchen with respect. It’s why even now, he understands and supports the challenges faced by junior chefs and kitchen stewards—because he’s walked in their shoes.
Through his 15+ years in the industry, Anuj has mastered much more than flavors and technique. He’s learned to respect ingredients and the process. He’s become fast, precise, and consistent. He’s built emotional resilience—patience, discipline, stress management, and the ability to take criticism and adapt quickly. As a leader, he’s focused on teaching others, managing teams, and creating a space where communication and collaboration thrive. As a chef, he values cost control, brand identity, and the art of customer experience.
And as a human being, he’s found pride in the smallest details and deep respect for the ingredients he works with. His advice to young chefs is rooted in real experience: Master the basics. Stay humble. Respect your ingredients. Work clean and smart. Be patient. Ask questions. Learn from your mistakes. Lift others up. And above all—never lose the passion. Because it’s the fire inside that keeps you going on the hardest days.
But Chef Anuj Sarkar’s journey didn’t end in the kitchen. In 2019, something new stirred within him—another creative fire. That spark gave birth to Soul to Canvas, his artistic venture into the world of texture painting. With the same hands that plated elegant dishes, he began transforming blank canvases into deeply textured, emotional works of art.
His style draws on tactile beauty—creating pieces that are felt as much as they’re seen. Every stroke tells a story. Every layer invites you to look closer, touch, and connect with something deeper.
To Anuj, art—just like food—is about emotion, memory, and connection. His work blends traditional methods with bold, sensory-driven textures, turning every canvas into a living experience. It’s art that speaks to the soul, that whispers through color and depth, and dares you to pause. Today, whether in the kitchen or the studio, Chef Anuj Sarkar brings the same heart, discipline, and creativity to everything he does.
He continues to mentor young chefs, lead new culinary concepts, and create textured artworks that leave a lasting impression. And for him, the greatest impact he can make isn’t just what’s plated or painted—it’s how he inspires others, how he lifts his team, and how he chooses to lead with humility, passion, and purpose.
His story is a reminder that greatness doesn’t always start in the spotlight. Sometimes it begins in silence, in the corners no one sees, in moments when quitting might feel easier—but pushing forward feels right. For every young person dreaming big but starting small, Chef Anuj Sarkar’s journey is proof that where you begin doesn’t define you. What defines you is how far you’re willing to go.
