Chef Rupal Goa

Goa’s Culinary Prodigy: Chef Rupal

Chef Rupal is the youngest executive chef from India and has been featured in the Top Most 500 influential people’s list 2020. He was also recognized as one of Asia’s Top 20 Chef’s by the New York press agency and was featured in the world’s top 10 youngest executive chefs list.

The culinary world has seen a very surprising change with many youngsters making huge impacts with their effortless cooking skills and creativity. It usually takes years to perfect certain culinary skills that these young chefs exhibit but today, they are changing the game with ease and poise. A chef is known to manage a smooth, well-run kitchen. But this isn’t an easy process. Unlike other artists, a chef has many constantly changing variables before him to produce a masterpiece. He needs to be able to delegate work and understand his kitchen well. A great chef stands out from the rest by not just giving his customers what they want, but by telling them what’s new, exciting, and delicious.

Chef Rupal is someone who can create magic with any ingredients placed in front of him. He is someone who is confident about his skills and creative ability. Chef Rupal’s hard work and dedication has helped him win many awards at a very young age. He has been recognized as the youngest executive chef from India, the world’s top 10 youngest Executive Chefs, Asia’s Top 20 chefs interviewed by the New York press agency, and also featured on the Top Most 500 influential people’s list 2020.

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At Goan Insider, we had a quick chat with Chef Rupal to learn about how he made such a big impact at a young age. Read about it below.

Tell us a little about yourself. What got you interested in the culinary industry?

I am Chef Rupal and I am 21 years old. I’m from Insuli which is located near Maharashtra Goa border but I lived in Goa mostly. I completed my Hotel Management studies from IHM Goa Porvorim. I’m passionate about eating good food. I started cooking at a young age, helping my mother in a kitchen and now I truly find joy in my craft.

How would you describe your culinary style?

Gastronomical and International cuisine with an Indian touch. A style more unique than others.

Fennel Salad Goa
Fennel Salad with Roasted Baby Kale, Lettuce and Pistachio Dressing

You have trained under some well-reputed names from the culinary industry. Could you name a few and What lessons did they leave with you to lead you to where you are at today?

I have trained under Chef Vicky Ratnani, Master Chef Shipra Khanna, Sidney D’Chuna, Chef Anshuman Bali, and many more. They have taught me not to try to be the next Rachael Ray or Bobby Flay since we already have those people in the industry. They pushed me to try to be someone who would make his own mark in the Food Network.

Chef Marco Pierre White always says that “Cooking is a philosophy, it’s not a recipe. Unless it’s pastry, then it’s chemistry.” Therefore, it’s just not about teaching them how to cook, it’s sharing your philosophy and sharing your vision to them. It is as simple as that. A good chef is a pied piper, and those who want to learn from him, follow him. Cooking is all about emotions, culture, love, and memory.

You were India’s Youngest Executive Chef in 2020 and also the World’s Top 10 youngest Executive Chef’s of 2020. How were you able to achieve this feat? 

When I started my job in the culinary industry, I always wanted to be a top chef and be recognized for my work. I worked really hard each day to achieve my dream and then one fine day the Chef’s Association appreciated my efforts and recognized my contribution to the industry with these awards.

Run us through the various titles and awards you have received till date

There are quite a few but those which stand out are:

  • Top Most 500 influential people’s list 2020.
  • The Youngest executive chef in Qatar.
  • The Youngest executive chef from India.
  • World top 10 youngest Executive Chefs.
  • Asia’s Top 20 Chef’s interviewed by the New York press agency.
Chocolate Waffle Tacos goa
Chocolate Waffle Tacos with Candy Cream, Banana and Black Truffle Icecream

You were featured as one of the 500 Most Influential People by Kiran Rai, the New York Press Agency and even the U.K. news. What was your reaction when you heard about it?

I was absolutely shocked and overwhelmed when I heard about it. I feel absolutely honoured to be on this power list alongside A. R Rahman, Sonu Nigam, Rahat Fateh Ali Khan, Adnan Sami, Zakir Hussian and more than 230 people across India and Pakistan, Srilanka, The Gulf Countries, UK, USA and Afghanistan. I truly am grateful to Kiran Rai and Jay Parmar who interviewed me.

What is a dish on your menu that you are particularly excited about right now, and why?

On world pasta day, I made a dessert with homemade strawberry pasta. It was a strawberry pasta with pistachio mousse and pistachio sauce which is one of my favorite creations and will always be on my menu.

What’s the biggest challenge you’ve faced in the industry? How did you overcome it?

When I was doing my internship, I was totally confused between cuisines. I was battling with the challenge of which cuisine to focus on. In this situation, I had to put in extra hours of work in research and met all the top Chefs who were in my immediate contact. With their advice and guidance, I was finally able to figure out what I wanted to specialize in.

Pan seared salmon goa
Pan Seared King Salmon with Green Pea Puree and Sateed Shitake Mushrooms

What are some of your favorite cookbooks that you find yourself returning to again and again?

All the editions of the professional chefs and the Larousse Gastronomique on food and cooking are my all-time favorite.

In your history of working in kitchens, who has made the largest influence in terms of your culinary method, foundation, and execution?

All the credit goes to the chefs I worked with to date. They have had a huge impact on my culinary progress. I would specially want to mention the contribution of Chef Manmohan and Chef Vicky Ratnani.

What are your favourite ingredients to work with and why?

I don’t have any specific ingredients that I love to work with. I can work wonders with whatever is placed or available in front me.

Grilled Holloumi Goa
Grilled Holloumi with Raspberry Vianigrette

After working with some top Chefs and winning all your awards, how have you planned to use your skills in the upcoming years?

I want to work harder to achieve all the dreams I still am yet to achieve. I also want to start a Burger Boutique in India soon and create India’s top burger.

Who would you invite for your ideal meal and what would you cook?

It always has been a dream of mine to cook for Shah Rukh Khan and Ranjivay. Hope I get to do this soon. What I cook for them I guess I would decide in the moment.

Fried Chicken Goa
Crumb Fried Chicken Poppers with Grilled Vegetable Salad, Avocado Pesto Sauce and Feta Cheese

How can our readers stay connected with you? 

You can connect with me on my Instagram account.

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