Discover the extraordinary career of Garima Arora, from journalist to Michelin-starred chef in Bangkok. Born in Mumbai, her passion for cooking led her to reinvent Indian culinary tradition with a contemporary style, earning international accolades and breaking barriers in the world of gastronomy.
Biography
Garima Arora began her career in journalism in Mumbai but soon discovered that her true calling was in the kitchen. This revelation took her to Paris, where she studied at Le Cordon Bleu, fully immersing herself in the art of gourmet cooking. Her training was further enriched by working with world-renowned chefs such as René Redzepi at Noma in Copenhagen and Gaggan Anand, where she honed her mastery of innovative techniques.
In 2017, Garima opened her restaurant, Gaa, in Bangkok, creating a bridge between Indian culinary traditions and contemporary techniques. Her tasting menu explores and transforms classic methods through a modern approach, showcasing her ability to innovate and reinterpret cuisine. Garima's career peaked when she became the first Indian woman to receive a Michelin star for her work at Gaa, marking a historic moment for women in gastronomy.
In 2019, she was also named the best female chef of the year in Asia by 50 Best, and her restaurant ranked 16th in the list of the top 50 restaurants in Asia. These accolades not only attest to her talent but also strengthen her position as a prominent figure in female empowerment in the industry. Garima Arora emphasizes the importance of authenticity and constant innovation, challenging conventions and enriching her guests' experiences.
Her philosophy is reflected in her ongoing commitment to experiment and push the boundaries of traditional Indian cuisine. Garima Arora continues to be a symbol of empowerment, demonstrating that hard work, dedication, and a clear vision can lead to remarkable successes.
