Chef Chandrachur Chamoli Honoured for Global Culinary Excellence
By Sitaram Mewati
Chef Chandrachur Chamoli, who currently leads three Indian restaurant operations of Saffron Indian Cuisine & Café across North Carolina, including Cary, Durham and Winston-Salem, has been honoured with the “Global Gastronomy Excellence Award – 2026” at the India’s Most Promising Culinary & Catering Awards – 2026, organised by Merit Awards & Market Research.
The awards ceremony was held on 21 August 2026 at Hotel Holiday Inn, Mayur Vihar, Delhi. According to the certificate issued by Merit Awards & Market Research, the honour was presented by celebrated chef Sanjeev Kapoor. Chamoli was not present at the ceremony, and the award was received on his behalf by a member of his family.
Chamoli’s culinary journey began in 2002 and has taken him through several reputed hospitality establishments in India and overseas. His professional experience includes The Lalit Ashok, Bengaluru; Ananda in the Himalayas; Hotel Hill View, Faridabad; Best Western The Emerald, Mumbai; and Signature by Sanjeev Kapoor at Meliá Dubai.
His career reflects the drive of a determined and enterprising culinary professional who has consistently sought new opportunities to learn, innovate and work in diverse culinary environments. He later served as Executive Sous Chef at Punjab Grill in Washington, D.C., gaining valuable experience in presenting Indian cuisine to international audiences.
In his current role with Saffron Indian Cuisine & Café, he oversees three Indian restaurant operations across North Carolina, working with diverse diners while continuing to showcase the depth and versatility of Indian cuisine.
One of the notable assignments in his career came during his association with Ananda in the Himalayas. In November 2013, Chamoli was involved in preparing a royal dinner for the visit of Prince Charles and Princess Camilla. The assignment required meticulous planning, precision and attention to culinary detail for a high-profile international occasion.
His career has also included other prestigious culinary assignments. He accompanied Chef Sanjeev Kapoor on a special assignment to prepare a VVIP lunch and dinner for Prime Minister Narendra Modi, Crown Prince Mohammed bin Zayed and other dignitaries at Emirates Palace in Abu Dhabi.
Chamoli has also led a culinary task force for a special VIP event at The Lalit in Srinagar and was part of a team invited to Hilton Iru Fushi in the Maldives for a function involving special delegates. These assignments added to his exposure to international hospitality standards and high-profile culinary operations.
At the heart of Chamoli’s culinary philosophy is a balance between traditional Indian flavours and contemporary culinary techniques. His experience with molecular gastronomy has enabled him to explore ways of transforming the texture, structure and presentation of Indian dishes while retaining their authentic taste.
Through techniques involving emulsification, gels, foams and texture modification, he brings a contemporary dimension to familiar Indian preparations. The objective is not merely to change the appearance of a dish, but to create a different sensory experience while preserving the flavours and culinary identity that define Indian cuisine.
For Chamoli, innovation works best when it remains connected to tradition. His approach allows classic Indian flavours to remain central while modern techniques open new possibilities in texture, presentation and the overall dining experience.
The Global Gastronomy Excellence Award – 2026 adds another recognition to Chamoli’s culinary career, which spans leading kitchens in India, international assignments and restaurant operations in the United States.
