Growing up in a typical Indian home that was preoccupied with the eating, preparing and serving of meals, Chef Kapoor, received a premature culinary orientation and with it began the quest for a profession where he could develop creatively and learn incessantly. After his graduation from the Institute of Hotel Management and Catering Technology, Bangalore, in 1986 he was recruited by ITC Hotels as a Kitchen Executive Trainee. It was here that he set out to seek the best of the new and classic flavours from the international kitchen. He has been the Executive Chef at ITC Maratha, Mumbai. His repertoire is more towards classical Indian food and he strongly believes in its rich tradition. It has a rich past and a significant role in the International arena of gourmet world.
It is Chef Kapoor’s endeavour to refine Indian food from the streets of India while retaining its authenticity and to successfully transplant this cuisine into the environs of Luxury hotels. For him learning is a process and even after putting two and half decades in the culinary field he is still in the process of learning the finer nuances of Indian cuisine.