Distinguished Chef Visit: Deepanker Khosla

The latest collaboration between Culinary Arts Academy Switzerland (CAAS) and Michelin-starred Chef Deepanker Khosla took place in mid-October 2025 at CAAS’s lakeside campus in Le Bouveret, as part of the Distinguished Chef Series. The two-day visit brought together students and faculty for an immersive learning experience that blended inspiration, innovation, and sustainability in the culinary laboratory that is the #FoodInspired Kitchen.

There are moments in a chef’s life that remind them why they first picked up a knife — moments when passion and purpose are renewed. For the students of CAAS, this autumn brought one such reminder when the doors of the #FoodInspired Kitchen opened to welcome Chef Deepanker Khosla, the visionary mind behind Haōma Bangkok.

Recognised as one of Asia’s leading voices in sustainable gastronomy, Chef Khosla has redefined the perception of Indian cuisine. His Bangkok restaurant, Haōma — the first Indian restaurant ever to receive both a Michelin Star and a Michelin Green Star — stands as a living ecosystem where every plate tells a story of soil, sustainability, and soul.

Reflecting on his two-decade journey, Chef Khosla shared,

I have been cooking for the last 22 years, and one thing I know about the world of cooking is that passion never goes out of fashion.

A Day in the Kitchen

The atmosphere at CAAS shifted from curiosity to quiet excitement as Chef Khosla stepped into the #FoodInspired Kitchen for his masterclass. Students gathered around the workstations, notebooks open and eyes wide, ready to absorb not only his technique but his philosophy — one rooted as deeply in meaning as in method.

He began with his signature dish — Zander Alleppey Curry with Peanut and Raw Mango Chutney — transforming the demonstration into a story. As he cooked, he spoke about drawing inspiration from India’s forgotten regional recipes and techniques, sharing how his mother once discovered an old cookbook in a library that became a spark in his creative journey.

What inspired me the most about Chef DK is his passion for sustainability and creativity in cooking. What I learned about today’s lesson [is that] being a creative chef and cooking great food is not enough, but you also need to have [care for] the environment and the community. Having a Michelin-star chef visiting our school shows the possibility to work harder and aim higher for our goals.

^{– Taifa, Term 5}

Beyond the technical finesse, it was Chef Khosla’s authenticity and quiet confidence that left the strongest impression. He didn’t just cook — he told stories. Stories of soil and spice, of tradition and time, of a cuisine that has lived for 3,500 years and is now ready to meet the future.

Indian cuisine as we know it today has been written about, researched, and cooked for 3,500 years. We, as Indian chefs, do not need to reinvent the wheel — we just need to pay homage to our culture, heritage, and roots. We stand in 2025, so should our cuisine; it should not be stuck in time.

^{-Chef Deepanker Khosla}

The Fantastic 9 and the VIP Dinner

As the class concluded, the inspiration carried forward. From among the participants, nine students were selected to assist Chef Khosla in preparing a VIP Dinner at Food Inspired, CAAS’s gastronomic innovation restaurant. Nicknamed “The Fantastic 9” by the chef, they represented precision, teamwork, and spirit — hallmarks of both CAAS and Haōma’s philosophy.

Being an Indian myself, it was inspiring to see one of my own come here and make his mark on the world. It’s rare to see Indian chefs rise above and beyond to earn both a Michelin Star and a Green Star. Watching Chef Deepanker in action today showed us what that truly means — he’s energetic, driven, and passionate about his work.

^{– Sarah, Term 5}

During the afternoon, the students worked alongside Chef Khosla to prepare the mise en place and final elements of the menu. He moved from station to station, offering guidance, checking details, and sharing practical insights drawn from his experience. Impressed by their professionalism and teamwork, he later reflected on his time at CAAS:

What Culinary Arts Academy is doing is doing us chefs a favor — t's preparing the warriors of our kitchen for tomorrow. And what is happening here in terms of the facility, I have seen many culinary institutes from America to Spain to India, this is state-of-art.

^{-Chef Deepanker Khosla}

As service time neared, the team settled into a steady rhythm. Under Chef Khosla’s guidance, the atmosphere remained focused and collaborative — a true reflection of professional kitchen discipline. His leadership style was calm and encouraging, allowing students to take ownership while ensuring every detail met the highest standard.

By the time the VIP guests arrived, the team had found their rhythm. Each plate was finished in full view of the dining room — a display of precision and harmony that reflected the preparation behind the scenes, a perfect balance between creativity and control.

M E N U

A M U S E – B O U C H E
Eggplant & Parmesan Brioche
Tempered Eggplant Relish, Red Chili Pepper Coulis, Mozzarella
Tea Drop Peas Tartelette
Green Pea Caviar, Homemade Pickle, Nasturtium

S N A C K S
Scallop & Pomegranate Croustade
Fresh Scallop Tartare, Puffed Rice, Tamarind, Pomegranate
Bombay Sandwich
Crispy Onion Layers, Crèmeux Filling, Lemon Gel

E N T R É E
Zander
Alleppey Curry, Peanut, Raw Mango Chutney

M A I N C O U R S E
Reh Tenderloin
Nihari Curry, Yakhani Pulao

D E S S E R T
Textures of Chocolate
Cacao Sorbet, Cashew Nougat

When the final course was served and the applause filled the dining room, Chef Khosla didn’t step away. He stayed behind, helping the students clean the kitchen and decompress after the intensity of service. Before leaving, he gathered them together to share a few words of encouragement — reminding them to stay curious, keep learning, and continue cooking with purpose and heart.

What inspired me most about Chef Deepanker’s visit was his way of teaching us to be more creative, innovative, and to push our boundaries.

^{– Caitlin Moore, Term 5}

As the evening came to a close, it wasn’t just the aroma of spices that lingered — it was a renewed sense of purpose. For the students of CAAS, Chef Deepanker Khosla’s visit was more than a masterclass; it was a glimpse into the kind of chef — and human — they aspire to become.