i. Biography
Tejas Sovani’s work at Spice Lab Tokyo and The Grey Room in Tokyo is built around Modern Indian cuisine, with Japanese service culture shaping the pace and finish. The line between discipline and invention is where these kitchens sit, and Sovani’s role is to hold that line service after service.
The Path
The foundation was set at The Oberoi Gurgaon / Amaranta in Gurgaon, India, where Tejas Sovani worked as chef and spearheaded Amaranta. That role marked an early stretch of leadership in a kitchen defined by precision and ambition. The demands of that room would have required command of service rhythm as much as technical consistency, and it established the measured style that later carried into Tokyo. Today, Sovani is Executive Chef of Spice Lab Tokyo, a position that places him in a kitchen rooted in contemporary Indian cooking and operating within a city known for culinary rigor and reinvention.
The Work Today
Modern Indian cuisine is the through-line at Spice Lab Tokyo and The Grey Room in Tokyo, and Tejas Sovani’s approach is framed as current, considered, and operationally aware. His move to Japan brought change and opportunity in equal measure, and the kitchens are presented as places where experience is built, tightened, and put to use. “Being a part of the project team, from pre-opening to where we are today, has given me a great opportunity to learn everything about the operation of an independent restaurant.” The remark points to a chef engaged not only with the plate, but with the workings of the room around it.
Acclaim
Tejas Sovani has received Times Group, Best Regional speciality in premium dining (2018).
Profile updated July 2026
FAQ
Asked of Tejas
What is Tejas Sovani's current role?
As of 2026, Tejas Sovani is Executive Chef.
Where did Tejas Sovani work before?
Tejas Sovani's earlier career included The Oberoi Gurgaon / Amaranta.
What is Tejas Sovani known for?
Modern Indian cuisine.
