BarNaan Appoints Chef Kushal Topo as Pastry Chef in Connecticut

BarNaan has appointed Chef Kushal Topo as Pastry Chef, adding an international pastry professional with experience across hospitality establishments in the USA, UAE, India and Vietnam to its culinary team.

Chef Topo brings expertise in bakery and pastry production, dessert development, contemporary plating, seasonal menus, dietary-conscious desserts, inventory management and culinary team training. His background includes experience in both pastry operations and Indian culinary preparations, including curry and tandoori dishes.

Prior to the appointment, Chef Topo worked with BarNaan in Connecticut, USA, where he headed the bakery and pastry department and worked under the corporate chef. His responsibilities included managing daily pastry production, maintaining HACCP standards and supporting curry and tandoori preparations during service.

During his tenure at BarNaan, he worked on molecular gastronomy-inspired desserts, tasting-menu pairings, seasonal farm-to-table desserts and tableside presentations. He also experimented with ingredients including freeze-dried fruits.

Chef Topo previously served as Pastry Sous Chef at ROOH in San Francisco, California, USA, from September 2024 to August 2025. At the Michelin-recognised restaurant, he oversaw pastry and bakery production and developed gluten-free, lactose-free and sugar-free dessert options.

His international experience also includes Ros Yacht Club in Hồ Chí Minh City, Vietnam, and Canary Club at Jumeirah Lake Tower in Dubai, UAE. His roles across these properties included pastry production, seasonal dessert development, inventory management and kitchen-team training.

In India, Chef Topo has held culinary positions at Plats Restaurant in Malviya Nagar, New Delhi, and House of Celeste, Cucina Hospitality, in Gurugram. His earlier career also includes roles at Tres Restaurant & Bar, Caara Pvt. Ltd. and Roberto Cavalli Cafe at DLF Emporio, New Delhi.

In his new role at BarNaan in Connecticut, USA, Chef Topo will oversee pastry development with a focus on seasonal ingredients, contemporary desserts and consistency. He will also continue contributing to the restaurant's curry and tandoori offerings.

“I am excited to continue my journey with BarNaan in Connecticut, USA, and contribute to its pastry and culinary programme. My focus will be on creating innovative, balanced and memorable desserts while maintaining consistency and quality, as well as bringing creativity and authenticity to curry and tandoori dishes,” said Chef Kushal Topo.