I asked 5 well known, hugely talented chefs what their New Year’s resolutions are.
From focussing on indigenous ingredients to story driven culinary experiences, here are enlightening thoughts shared by chefs as they gear up for Chef-led experiential dining in 2026.
#1
Chef Dhruv Oberoi
Culinary Director
Olive, New Delhi
The Grammar Room, New Delhi
The Hood, Bangalore
Chef Dhruv Oberoi Speaks…
“The future of food is emotional, not just technical. Chefs must become listeners, historians, and storytellers, not just executors. The kitchen is no longer only about perfection—it’s about connection.”
New Year Resolution / Wish
“To slow down and cook with more intention, choosing depth over scale, to honour ingredients and their origins.
To mentor young cooks with empathy and patience.
To create food that feels human, warm, and memorable.”
#2
Adwait Anantwar
Head Chef – INJA
Born and raised in Nagpur, Maharashtra, Chef Adwait Anantwar discovered his passion for cooking while studying software applications. Despite societal and familial pressures, he chose to follow his ambition, leaving behind a career in technology to pursue his culinary dreams.
He conceived the idea for INJA during the lockdown. Inspired by the subtlety of Japanese flavors and the precision of their techniques, he sought to merge these qualities with the complex and robust flavors of Indian cuisine.
Chef Adwait Speaks…
“Food is not just about taste, it’s about memory and feeling. As chefs, we play a role in that. In the new year, I feel the most powerful food will be food that is cooked with sincerity. When intention is clear, guests can feel it without explanation.”
New Year Resolution / Wish
“To stay honest with my cooking and not get distracted by too much outside noise.”
#3
Chef Vaibhav bhargava
Chef Vaibhav Speaks…
“I believe 2026 should be about honesty in food. Honest sourcing, honest stories, honest flavors. As chefs, we don’t just feed people — we influence how they connect with culture, memory, and each other. That responsibility deserves reflection, not shortcuts.”
New Year Resolution / Wish
“My New Year wish is to open my own restaurant as a chef — a space that truly reflects my culinary philosophy, personal journey, and the kind of honest, culture-driven food I believe in. To cook with more intention, work on projects that align with my values, and invest time in ideas that genuinely excite me rather than rushing to keep up with trends.”
#4
Chef Ashish Singh
COO & Culinary Director
Chef Ashish Singh brings over two decades of culinary mastery and leadership to the table, with a career defined by creativity, precision, and vision. Currently serving as the Chief Operating Officer and Culinary Director for Café Delhi Heights, Bakehouse Comfort, and the experiential Café Delhi Heights 2.0, he spearheads a new generation of concept-driven dining destinations such as ‘Ikigai’ in Delhi, and ‘Sarava’ in Goa.
Chef Ashish Speaks…
“As we start this new year, I’m just feeling grateful for the incredible food community we have in India. There’s so much passion and creativity out there, and I’m excited to see what the year holds. Let’s celebrate the food that brings us together!”
New Year Resolution / Wish
“My resolution is to master the art of Indian fermentation – I love the way it can add depth and umami to a dish, and I think there’s so much potential for innovation in this area. I’m looking forward to experimenting with new recipes and techniques!”
#5
Chef Nishant Choubey
Independent Chef & Culinary Consultant
A passionate advocate of Indigenous Indian Cuisine,
Chef Nishant Choubey holds rich experience of over two decades of culinary excellence. He has painstakingly built a global identity rooted in sustainability, Ayurveda-inspired cooking, and deep respect for India’s regional cuisines.
A recipient of several awards and recognition, chef Nishant
is also the author of the celebrated cookbook “Stay With Indus” and was recognized among the Top 15 Personalities of Jharkhand by Dainik Jagran.
Chef Nishant Speaks…
“2026, for me, is about responsibility. As chefs, we influence what people eat, how farmers grow, and how cultures survive. The new year should push us to cook with more empathy towards nature, producers, and our own roots while still being progressive and globally relevant. I will showcase more tribal cuisine and that too from Jharkhand as I belong to that state !! “
New Year Resolution / Wish
To document and preserve India’s disappearing food wisdom through menus, workshops, writing, and collaborations before it is lost forever. My second book is on cards too !
***
