Chef

Neha Mishra

Discipline: Chef
Based in: Seytroux, France
Venue: Kern · Restaurant

i. Biography

The Climb

At Kinoya, Neha Mishra built a restaurant identity around Japanese ramen culture with a clear emphasis on pacing, atmosphere, and control of service. That approach extends into her role as Executive Chef of Kushikatsu Gojoya, where the work reads as measured rather than hurried, with each setting shaped to support the food rather than compete with it. The throughline is discipline: food framed by intent, not excess.

Today

Restraint is the organizing principle at Kinoya, where Neha Mishra leads as Founder & Chef in Dubai, United Arab Emirates. The restaurant’s language is precision, but its execution depends on the quieter side of hospitality as well: guests are looked after without spectacle, and simplicity is treated as the result of editing, not omission. Ingredient integrity sits near the center of that work, and the experience is built to feel considered from first contact to final course. That same discipline carries into Tezukuri, where Neha Mishra holds the Chef/Partner role in Dubai, United Arab Emirates. In craft terms, it describes a practice in which time is part of the method.