My Story
Chef Deb Dutta
Discovering Passion in a
Small Town Kitchen
My culinary spark came not from fancy tools but from a humble khichdi pot in Jamshedpur. My grandfather, the best cook in our home, would transform simple meals with a touch of cumin and ghee—and I watched, fascinated. Food was never just sustenance. It was expression, culture, and care.
When I failed my 11th grade, it was a low point—but it turned into a doorway. A cooking competition by Horlicks gave me my first national prize for a dessert made in a Tupperware box. I was hooked. For the first time in life, I felt seen. And I knew: I was going to be a chef.
The Youngest Contestant in MasterChef India
At 17, I joined MasterChef India—the youngest contestant to ever step onto the stage. Living and competing alongside culinary minds like Joseph Rosario, I got my first real taste of the professional food world.
But more than that, I saw the media side of cuisine—the glamour, the intensity, and the fleeting nature of fame. I stepped away, choosing instead to go back and build something sustainable: a true chef’s career.
From Chennai to Stavanger
Culinary Science & Innovation
I completed my Bachelor's in Culinary Arts from IHM Chennai, where I first learned discipline, endurance, and structure. From there, I pursued a Master's in Culinary Leadership & Innovation at the University of Stavanger in Norway.
During this time, I developed kitchen systems, taught on UrbanPro, and studied bulk recipe scaling, working with industrial kitchens to understand how traditional Indian recipes can be maintained even at scale.
Institut Paul Bocuse: Culinary Philosophy & Leadership
My culinary journey culminated at the Institut Paul Bocuse in Lyon, France—where I earned a Master’s in Culinary Innovation & Leadership. This experience defined my approach to food: as a tool of cultural storytelling, not just craft.
I learned under Michelin-starred chef Anne-Sophie Pic, graduated at Chez Château de Paul Bocuse, and even co-hosted events with culinary presenter Nicolas Rieffel. My thesis focused on how French diners perceive Indian cuisine—a question I’ve been answering with every plate I serve since.
From Dabbas to Data: Reimagining Indian Street Food
Back in Chennai, I worked in a woman-led kitchen, mastering Tamil cuisine from the inside out. I collaborated with Mr. Narayanan, a visionary who built India’s first chef-independent kitchen—no freezers, no waste, just fresh daily operations.
We developed standardized spice curves, meal portions from 5 to 500, and scalable methods that mirrored pharmaceutical-grade precision. These insights became the backbone of my restaurant systems in France.
Building a Chef-Driven Indian Brand in Lyon
I opened Deb’s Bistro and Deb’s Streetfood Co. in France, introducing Indian cuisine with both authenticity and bold reinterpretation. With dishes like rasam dabbas and Bombay-style salads, we created a brand that was rooted in tradition and designed for a global palate.
I began building a loyal community of food lovers—locals and tourists alike—who appreciated the complexity of Indian food beyond spice.
From Namaste France to St. Tropez: Representing India on the World Stage
I’ve had the honor of representing Indian cuisine at:
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Namaste India Indo-French Cultural Fest (Paris)
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St. Tropez Culinary Demonstration
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CEO Gala Dinners
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Event appearances with dignitaries like Dr. S. Jaishankar & the Indian Chief of Defence Staff
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Private culinary event with the Ambani family
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Acknowledgment from Shri Piyush Goyal for culinary innovation
Future Plans: Connecting Cultures Through Cuisine
Whether I'm creating a menu inspired by Indian street food or working on a fine dining reinterpretation of traditional dishes, my mission remains the same: to tell India’s story, plate by plate.
Next? I plan to expand into India with a French touch, build educational programs for young chefs, and continue evolving what it means to serve “authentic” food in a changing world.
