A celebrated culinary master with almost two decades of exemplary experience, Chef Vaibhav Bhargava is a Michelin-starred veteran culinarian who is revolutionizing the Indian F&B industry with his stirring dynamism and exceptional recipes.
Tempering the vast palates with delight, Chef is Executive Head at Chô- Vietnamese Kitchen & Bar.
From visiting Hilton Hotels in Connaught Place as a sweet memory of childhood during the holiday season to being an intern at Noma, Denmark in 2011, he got the nerve of his vocation. After graduating from IHM Chandigarh, Chef Vaibhav joined Jaypee Group of Hotels, Agra as his first job with entirely broken wrist bones but concrete willpower and an unwavering confident smile on his face.
A gifted son of an inspiring father, Chef Vaibhav is firmly connected with his roots even after representing India on a global platform like the Slow Food movement in the years 2016, 2018, and 2020. In his career associations with prestigious hospitality hubs like Neon Pigeon Singapore, Hyatt, Olive Bar and Kitchen, ITC Gurgaon, and Yuvi Hospitality.
Even after stirring a storm in national and multinational restaurants, Chef Vaibhav is a huge admirer of Indian cuisine, and a bowl of Dal and rice with mango pickle intensely comforts him. Professionally, Japanese food blows his mind, particularly his own multiple versions of Japanese-style Buta Kakuni that whips absolute delight into the senses. Ramen Burger and Sushi Hot Dog are a few of the Chef's epic recipes as an outcome of his innovation to develop new flavours and find the correct blend.
A firm believer in sustainability, Chef collaborated with various non-governmental organizations on programs to encourage and promote healthier eating habits and lifestyles through simple recipes that are easily accessible to all.
