Hyderabad, 01 September – In the culinary world, every chef’s story begins with a spark that ignites passion. For Chef Manish Raturi, that spark came in 2011 when he first stepped into the professional kitchen at Clark International Hotel in Karol Bagh. What began as a job soon turned into a calling, setting him on a journey of resilience, creativity, and ambition.
Determined to turn his passion into a profession, Manish enrolled at the Institute of Hotel Management (IHM) Pusa, one of India’s most prestigious culinary schools. Completing his training in 2014, he gained not only technical skills but also discipline and respect for the craft. Those years gave him the foundation he needed to face the challenges of the industry and the confidence to innovate with food while honoring tradition. Looking back, he credits IHM Pusa with shaping his professional outlook, saying it taught him that being a chef is about far more than cooking; it is about responsibility, precision, and constant learning.
Today, Chef Raturi serves as Executive Chef at Jamming Goat 3.0 in Kokapet, Hyderabad, a restaurant celebrated for its progressive menu and lively dining atmosphere. Under his leadership, the kitchen has become a space where flavors tell stories. Known for balancing nostalgia with creativity, his cooking draws from traditional roots while presenting dishes in refreshing ways. From slow-cooked Nihari paired with pao to inventive interpretations of Indian street food, his plates are crafted with the philosophy that flavors should speak louder than words.
Yet his role extends well beyond cooking. As Executive Chef, he wears many hats- leader, innovator, mentor, and strategist. He manages teams, oversees costs, ensures quality, and inspires young chefs to embrace both tradition and experimentation. His colleagues describe him as a perfectionist who motivates through example, encouraging his team to push their own creative limits while maintaining consistency and discipline.
While his achievements in India are noteworthy, Chef Raturi’s ambitions stretch further. His next goal is to gain international experience in Michelin-starred restaurants abroad. This aspiration, he explains, is not only about recognition but also about growth and exposure. “Every chef dreams of working in a Michelin-star kitchen. If I am given the chance, I want to learn, grow, and one day use that knowledge to create something extraordinary,” he shares. For him, the experience would mean learning from the best in the world and bringing those insights back to elevate his own culinary journey.
Among the many dishes he has designed, two reflect his talent for blending comfort with innovation. The Creamy Mushroom Cappuccino with Beetroot Pachadi Toast reimagines earthy mushroom soup in cappuccino form, paired with a vibrant South Indian-inspired toast that surprises with flavor and color. Another, the Nilgiri Risotto with Spinach and Yellow Cheddar Chicken Roulade, fuses Italian technique with Indian herbs, offering richness balanced with freshness. Both creations capture his ability to merge tradition with modernity while keeping taste at the heart of the experience.
From Karol Bagh to Kokapet, Chef Manish Raturi’s journey is marked by perseverance, vision, and a hunger to excel. His story is still unfolding, with the dream of Michelin-starred kitchens guiding his path forward. For now, he continues to delight diners in Hyderabad, but his ambitions make clear that his culinary journey is only just beginning. The best, as he believes, is yet to come.
