Delhi-born Chef Vardaan Marwah isn’t just a chef; he’s a culinary force, an ace driven by an insatiable passion and a quest for gastronomic perfection. His skills have been shaped across continents and in prestigious kitchens, including Bangkok’s two-Michelin-starred Gaggan and The House of Celeste. He combines creativity with a solid understanding of flavours and cooking techniques.

His culinary journey, sparked by a foundational love for pastry honed at IICA, propelled him through the ranks, from Executive Pastry Chef to Executive Chef at New Delhi’s Rooh. Even the pandemic couldn’t stifle his creative spirit, launching his home bakery, Glaze Factory, and culminating in his triumphant win on ‘Chef vs Fridge’ Season 3, a testament to his composure under pressure.

Now, as Chef Partner at FARRO, Pune’s exciting new progressive dining destination, Vardaan takes centre stage, redefining experiential dining with globally inspired dishes rooted in ancient wisdom and elevated by modern artistry.

Beyond FARRO, his role as culinary director for other prominent Pune establishments underscores his versatility and relentless pursuit of culinary knowledge. In an intimate tête-à-tête with TheGlitz, Chef Vardaan Marwah opens up on his unwavering passion, the pivotal moments of his remarkable career, and his inspiring future plans for the ever-evolving culinary landscape.

Over to Chef Vardaan Marwah…

TheGlitzMedia: Chef Vardaan Marwah, please introduce yourself to our Glitz readers.

Chef Vardaan Marwah: I never planned on becoming a chef. I was always drawn to hospitality, but cooking started as something I enjoyed doing for friends, hosting countless dinner parties. Eventually, I wanted to refine my skills, so I joined IICA, focusing on pastry, without any fixed plans in mind. After a few internships, I landed a job as a pastry chef in Bangalore.

From there, opportunities kept coming my way. Watching Chef’s Table on Netflix sparked something in me, and I reached out to Chef Gaggan Anand’s team. That message led to a stagiaire program at Gaggan, where I explored the playful and experimental side of pastry. It was there that my curiosity pushed me beyond desserts and into the heart of the kitchen. I became fascinated by the creative artistry of food as a whole.

TGM: Could you share your journey from IICA to working in two Michelin-starred restaurants? What inspired this leap, and how has it reshaped your culinary identity?

VM: My journey has been full of unexpected turns. I started with a love for pastry, but my time at Gaggan opened my eyes to a whole new world of culinary creativity. It was no longer just about desserts but about reimagining flavors, textures, and techniques across an entire menu.

When I returned to India, I joined Rooh as their pastry chef, and that became my playground for experimentation. I had the freedom to create dishes beyond the sweet course, which allowed me to really push my creative boundaries. I was given the opportunity to design and curate dishes that weren’t limited to pastry. That was liberating. I realised food is a complete art form, constantly evolving. Shifting from pastry chef to a more holistic role in the kitchen was driven by my curiosity and desire to tell stories through food.

TGM: You pivoted from Executive Pastry Chef to running global kitchens. How did this happen?

VM: I’ve been lucky to have an incredible mentor, Chef Suvir Saran, who not only refined my skills but also shaped my perspective. We met at Rooh in 2019, and his mentorship transformed my approach to food. Later, I had the privilege of working as his executive chef at The House of Celeste, where I learnt invaluable lessons not just as a chef but as a person. Ideas that once lived only in my imagination, like Khayali Pulao, finally made their way onto the plate. Over time, our mentor-mentee relationship evolved into a partnership, and today we collaborate on several projects together.

TGM: Glaze Factory, your home bakery was born during the pandemic, ‘Chef vs Fridge’ crown followed—how did these challenges shape FARRO’s vision?

VM: The pandemic was a time of deep reflection and experimentation for me. With no rush and plenty of space for R&D, I had the freedom to try new things. Competing on Chef vs Fridge in 2023 gave me a platform to showcase my work, and I went in with no expectations, just the intention to give it my best. Winning was a bonus. FARRO is the culmination of my journey so far, every lesson, mistake, and creative risk along the way. Together with my business partners, Aman Talreja and Chef Suvir Saran, I now have the confidence to present my food in its most authentic form.

TGM: You’re blending ancient culinary wisdom with modern artistry at FARRO. Can you share a dish that best tells this story?

VM: One dish that really captures this philosophy is our Pashtun Chapli Kebab. Inspired by the Pashtun region between Afghanistan and Pakistan, we cook the kebab in a skillet inside a wood-fired oven, staying true to its rustic roots. We pair it with balloon bread, our take on Sheermal, and serve it with Afghan Borani raita and pickled vegetables. It is a dish that honours tradition while bringing in modern techniques and presentation.

TGM: Between Culinary Director roles and being Chef Partner at FARRO, what’s that one game-changing innovation you’re quietly working on?

VM: There is a lot happening behind the scenes, but I will have to keep it under wraps for now. Let’s just say exciting things are on the way.

TGM: Finally, what’s the next dream project you’re set to embark on?

VM: Right now, my entire focus is on nurturing and growing FARRO into the restaurant I have always dreamed of. We are just getting started, and I can’t wait to see where this journey takes us.