The chefAkash Sarkar — a lifetime of craft
Chef Akash Sarkar grew up in Bachra, Jharkhand, in eastern India — a place where food was never simply sustenance, but an expression of love, identity, and belonging.
Inspired by his father, Chef Samar Sarkar, Akash found his calling early. After graduating with a Hotel Management degree in 2013, he entered two of the most demanding kitchens in India — The Grand Oberoi Kolkata and The Oberoi Mumbai — where he built a foundation in classical technique and precision. His palate was formed in the extraordinary breadth of Indian regional cuisine; his discipline in the exacting standards of five-star hospitality.
Seeking further challenges, he crossed continents to the JW Marriott Hotel in San Antonio, USA, where he refined his craft in French, Italian, and continental cuisines alongside some of the world's finest chefs. In 2017, he relocated to Australia — and in the years that followed, envisioned a restaurant that could do something rare: honour the full spectrum of authentic Indian flavour while bringing it to the Gold Coast with the technique and finesse of a formally trained kitchen.
