Rupam

Food has always been an integral part my family. I grew up eating great food that was cooked by mom but never thought of becoming a Chef. It seemed the best fit, considering my love for eating really good food whether it was cooked at home or at restaurants.  

Upon completion of my training from the Culinary Institute of America I joined the Ritz Carlton Hotel Company. I worked at various properties such as Portugal, Bahrain, Naples Florida, Reynolds Plantation & Half Moon Bay, in different capacities. At the Ritz Carlton Washington DC I also got the opportunity of participating & cooking at the Presidential Inauguration in 2010. At Terranea Resort in Los Angeles I got to sharpen my skills as a Chef de Cuisine for 3 restaurants on property. 

Most recently I was the Executive Sous Chef at the Ritz Carlton Dove Mountain and moved back to the bay area to pursue a long time goal of starting my own venture. Dum is my interpretation of Indian food that I grew up on and love the most about.