i. Biography
The Climb
Formal training at HNB University, Srinagar Garhwal set the base for a career built on discipline and controlled repetition. In Nand Kishor’s case, that foundation reads less like a single breakthrough than a sequence of earned steps: from Uttarakhand into professional kitchens, and from early training into a working style marked by precision and restraint. The Himalayan background is part of the frame, but the craft lesson is in the progression — learning to carry scale, pressure, and pace without losing control. London sharpened that discipline in service. As chef at Trishna in Marylebone, London (2012), Nand Kishor worked inside a kitchen where consistency mattered as much as output. Roles like that reward timing, clean execution, and the ability to stay composed while the room moves quickly. Even in a short stretch, the job becomes a test of reliability, and that is where technique gets checked against service. A broader kind of responsibility arrived with Head Chef and Opening Team Leader at Gymkhana in Central London / Mayfair (2014). That title extends beyond cooking to include setting standards, organizing the kitchen, and giving an opening its rhythm. In that position, Nand Kishor was working at the level where leadership and production meet: holding pace, maintaining detail, and establishing the baseline the room runs on. Since 2025, he has been chef of Koyal Restaurant. The through-line is continuity rather than reinvention: the same training, the same composure under pressure, and the same insistence on exacting kitchen work carry forward into the role.
Today
At Dastaan, he is Co-Owner & Executive Chef. At Koyal Restaurant in Surbiton, he is also Co-Owner & Executive Chef. These roles place Nand Kishor in the space where cooking and operations overlap. Co-Owner & Executive Chef is not just a kitchen title; it carries responsibility for standards, direction, and the daily discipline that keeps a service steady. Across both restaurants, the work reflects experience built in kitchens where detail matters and leadership has to be earned at service level. The arc runs from HNB University in Srinagar Garhwal to Trishna in Marylebone, London (2012), then Gymkhana in Central London / Mayfair (2014), and on to Koyal Restaurant. Step by step, the career has stayed rooted in precision, consistency, and the ability to lead from inside the kitchen rather than above it.
Profile updated July 2026
FAQ
Asked of Nand
What is Nand Kishor's current role?
As of 2026, Nand Kishor is Co-Owner & Executive Chef.
Where did Nand Kishor train or study?
Nand Kishor trained at HNB University, Srinagar Garhwal.
What recognition has Nand Kishor received?
Michelin star (2014).
