An award winning author, a prominent TV personality, an active philanthropist and a James Beard Award of
Excellence winner Chef Maneet Chauhan, today, sits on the permanent panel of Judges on Food Network's Emmy Award
nominated show 'Chopped'.
The program airs as prime time weekly TV show on Food Network USA and internationally in Canada, UK, Dubai and India (NDTV Good Times).
Chef Chauhan has been heavily lauded by the media in print, electronically and on national television in USA and abroad (Bon Appetit, Wine Enthusiast, USA Today, Wall Street Journal, New York Times, New York Post, Times of India, The Telegraph, Crain's Business, O- Oprah Magazine, Fortune Small Business, CNN Money and many more). Her multiple TV appearances also include ABC's 'The View', Lifetime Channel's 'Designing Spaces', Fox TV's multiple programs, Food Network's 'Iron Chef' and 'Next Iron Chef'. All this has been as part of appreciation for Chef Chauhan's highly unique, intriguing and innovative cuisine with global influences and she has been the only Indian women chef to ever compete on Iron Chef and Next Iron Chef.
As executive chef of Vermilion, she was at the helm
of executing the Indian-Latin cuisine developed by Rohini Dey and her kitchen teams in NY & Chicago. With Chef Chauhan at
the helm, the restaurant earned many accolades, including Chicago Magazine's Best New Restaurant, Esquire's Restaurant of
the Month and Wine Enthusiast's Best New Restaurant in the U.S. Vermilion then set its sights on New York City and launched
an equally impressive outpost in the heart of Manhattan.
Soon after opening its doors, Chef Chauhan was nominated as the 'Best Import to New York' by Time Out Magazine.
Maneet Chauhan was invited to the White House by President Barack Obama and First Lady Michelle Obama as part of the Easter Egg Roll Hunt 2014. She is an invited member of Indiaspora - an organization with the top 100 influential Indian American's in the U.S. and sits on the Board of Society of Fellows of Culinary Institute of America.
She is currently in the process of opening her own restaurant, Chauhan Ale and Masala House, in Nashville, TN. Maneet is also the owner and founder of Indie Culinaire - a New York based Avant Garde Hospitality Company that offers out of the box restaurant and hotel consulting solutions, has a line of signature spices, does exquisite and elite catering events and is engaged in multiple philanthropic events that stand for children education and end hunger, women empowerment etc.
In reference to Maneet Chauhan's cookbook, Flavors of My World, Iron ChefGeoffrey Zakarian says "It is extremely difficult to have a knowledge of one cuisine, let alone many others, but in the hands of someone as knowledgeable, gifted and refined as Chef Maneet Chauhan, the culinary world becomes yours, and your palate will thank you for the journey." Better words could not describe Chef Chauhan's culinary approach. Her "journey" started in her homeland of India, where she graduated at the top of her class at the WelcomGroup Graduate School of Hotel Administration, India's top culinary and hotel management school. After interning at India's finest hotels and kitchens, including names like the Taj Group, Oberoi Hotels and Le Meridian, it was off to the US where she attended The Culinary Institute of America and graduated with high honors sweeping all awards in her class.
After some valuable fine dining field experience on the East Coast, it was time to conquer Chicago and this task started by being the only woman to go up against 40 male chefs for an Executive Chef position. Once again successful, Chef Chauhan was ultimately the opening chef of Vermilion restaurant. As executive chef of Vermilion, she was at the helm of executing the Indian-Latin cuisine developed by Rohini Dey and her kitchen teams in NY & Chicago. With Chef Chauhan at the helm, the restaurant earned many accolades, including Chicago Magazine's Best New Restaurant, Esquire's Restaurant of the Month and Wine Enthusiast's Best New Restaurant in the U.S. Vermilion then set its sights on New York City and launched an equally impressive outpost in the heart of Manhattan. Soon after opening its doors, Chef Chauhan was nominated as the 'Best Import to New York' by Time Out Magazine.
During her tenure with these landmark restaurants, they received exceptional reviews from Bon App�tit, USA Today, Time, Esquire, Travel & Leisure, Gourmet, Town & Country, Business Week and O Magazine, as well as getting a stunning 3-star review from the Chicago Tribune.
After eight years of leading the kitchens of Vermilion in both New York City and Chicago, Chef Chauhan ventured out on her own and founded Indie Culinaire, an avant garde culinary and hospitality company. In a short period of time she has established herself as an honorary figure and a leading volunteer for prestigious culinary schools, industry events and premier non-profit foundations. After being the only Indian female ever to compete on Iron Chef and a fierce competitor on The Next Iron Chef, Chef Chauhan is now a full-time judge on the Food Network hit show, Chopped which has been nominated for a Critic's Choice Award and granted Chef Chauhan the honor of receiving the prestigious James Beard Award of Excellence.
Along with Chopped, Chef Chauhan has established herself as a go to figure when it comes to Indian cuisine and spices, as evidenced by being invited to teach the multi-national audience of ABC's The VIEW how to cook Indian food. Additionally, Chef Chauhan was chosen as the only chef to cook at the first ever Indiaspora Inaugural Ball, honoring the re-election of President Barack Obama.
A big supporter of culinary education Chef Chauhan credits her success to the solid culinary foundation she received at the Welcome Group Graduate School of Hotel Administration, India and the Culinary Institute of America, Hyde Park. She was recently honored by an invitation back to the CIA campus as the commencement speaker. She also received recognition of "Distinguished Service to the Foodservice and Hospitality Industry" as the Ambassador of the Culinary Institute of America. She is constantly mentoring new graduates and involved with the educational arm of the National Restaurant Association's Pro- Start program which educates high school students in the areas of hospitality and culinary arts, giving them "real life" skills and encouraging the culinary world as a career.
An active supporter of various charities such as CRY (Child Rights and You) and P.A.V.E. (Partnerships for Action, Voices for Empowerment), Chef Chauhan is highly devoted to giving back to the community that has given her so much. Recently she has provided her culinary skills to cook at the prestigious Chef's Garden, Guggenheim Museum, Willie Mae Rock Camp and many more.
Currently in the process of opening a restaurant in Nashville, Tennessee, and having conducted a 24 city in 30 day nationwide book signing bus tour for her book, she has also developed a signature spice line which is availableat over 3000 stores across the U.S. She is hard at work on another new cookbook, her ongoing research, trials, travels and zest for experimentation keeps her at the forefront of cutting-edge cuisine. Her energy and creativity, combined with polished culinary skills and the courage to follow her passion, have proven to be the right ingredients for success. Chef Chauhan currently resides in New York Metro with her husband and her daughter.