Mahesh was not always the amazing Indian chef that he is today. In fact, he started cooking as a punishment from his mother. His first dish was okra salad, and surprisingly, it turned out to be delicious. He joined a residence hotel in 2002 and worked there for seven years. A few years later, Mahesh decided to move to Dubai to explore new opportunities. He worked at the Royal Rooftop, where he gained a lot of experience in international cuisine After working there for three years Mahesh moved to the US and joined a Mexican restaurant as a head chef. He was excited to explore the diverse culinary scene in the country and to learn more about Mexican cuisine. His dishes were a hit among the customers, and he soon became known as one of the best chefs in town.

Now, Mahesh is working at Four Monkeys Indian Bistro, where he has brought his unique style of cooking to the restaurant. All the deserts at Four Monkeys are his special creation and they are all delicious!

Description coming soon…

Sanchit Naik is a chef from Mumbai, India who has had a passion for cooking since he was a child. His father, who was also a chef, had inspired Sanchit to pursue a career in the culinary arts. Sanchit had grown up watching his father cook and had always been fascinated by the way he created delicious dishes from scratch. Sanchit attended the Mumbai Culinary Craft where he learned the fundamentals of cooking. He quickly became known for his talent in creating unique appetizers and desserts, and it wasn’t long before he landed his first job as a chef at the Hyatt Regency in Mumbai. At the Hyatt Regency, Sanchit specialized in Italian cuisine, and he quickly became known for his delicious pasta dishes and tasty pizzas with an Indian twist. He was a favorite among the guests, and he loved nothing more than seeing their delighted faces as they took their first bite. Over time, Sanchit’s reputation as a talented chef grew, and he was soon offered a job at a prestigious restaurant in Goa. He jumped at the opportunity, and he quickly made a name for himself in the culinary world. After a few years of working at hotels in India he decided it was time to bring his skills overseas.