I'm Supritam Basu — Award-Winning Chef | PhD in in Temple Food Heritage, Sustainability and Mental Health | Author | Championing Sustainable | NISM-Certified Capital Market Professional with over 14 years of international five-star hotel experience across the UAE, India, Qatar, Oman, Saudi. Traveled around the globe for culinary competition in Singapore, South Africa, South Korea, and around the globe. From banquet kitchens and fine dining to food tech startups, I’ve led and collaborated with teams of up to 45 chefs to create memorable dining experiences. As a Chef, I specialize in menu engineering, food costing, and high-pressure kitchen management. I've been recognized with multiple international culinary awards, including gold and silver medals in prestigious competitions, and have been featured in the Emirates Culinary Guild magazine. Dr. Chef Supritam Basu beyond the kitchen, Supritam is a published author whose works, including his acclaimed book The Sacred Journey, delve into the powerful connections between food, culture, and spirituality. His writing blends ancient culinary traditions with modern perspectives on wellness and consciousness, inspiring a broader understanding of mindful living. Currently, Supritam is focused on pioneering PhD research that examines the role of satvic and sacred foods in promoting sustainable well-being and mental health. His thesis presents a unique integration of cultural heritage and scientific inquiry, aiming to redefine how traditional food practices can support holistic health in today’s world. His multi-disciplinary approach—combining culinary innovation, literary contribution, and academic rigor—positions Supritam as a transformative figure dedicated to advancing mindful eating, conscious leadership, and sustainable culinary practices globally. 📩 Let’s connect if you’re looking for creativity, discipline, and a cross-industry thinker who brings both passion and precision to the table.