In the world of glamorous celebrity chefs, Michelin stars, and social media food trends, there are hundreds of chefs whose stories remain untold. Stories built not on fame, but on resilience, sacrifice, discipline, and relentless passion.
One such story belongs to Chef Subrat Kumar Swain - a humble yet fiercely talented Indian chef whose culinary journey stretches from the kitchens of Odisha to Mumbai's high-energy restaurant scene, and now to France.
Today, Chef Subrat works in Paris, waiting for the next chapter of his fine-dining dream. But his journey has never been easy. It is a story of struggle, reinvention, heartbreak, learning, and persistence.
Roots in Simplicity
Born in Cuttack, Odisha, Chef Subrat came from a modest background where dreams were often practical and survival came before ambition. Yet food fascinated him early in life. The aromas of traditional Indian kitchens, the rhythm of local cooking, and the artistry hidden in simple meals inspired him to pursue culinary education at the Institute of Hotel Management, Bhubaneswar.
Like many chefs of his generation, he began from the bottom - long hours, hot kitchens, exhausting prep work, and little recognition. But he carried one quality that would define his career: the willingness to learn from every kitchen he entered.
From Hotel Prachi in Odisha to luxury hospitality brands like Grand Hyatt, Le Royal Meridien, Novotel, and Park Plaza, Chef Subrat slowly climbed the ladder through sheer hard work and consistency.
Learning from Legends
Over the years, Chef Subrat worked alongside some of India's most respected culinary personalities.
He worked with Chef Ranveer Brar during the “English Vinglish” restaurant project. His journey also crossed paths with Chef Harpal Singh Sokhi, where he handled multiple roles - from Executive Chef to R&D Chef, menu development specialist, and opening chef for projects in India and Abu Dhabi.
But perhaps the most transformative phase of his journey came through his exposure to world-class culinary institutions.
Chef Subrat trained and observed at globally celebrated restaurants including:
At BENU, he spent months observing the legendary discipline of Chef Corey Lee. At GAGGAN, he witnessed the explosive creativity that changed modern Indian cuisine forever.
These experiences deeply shaped his culinary philosophy - Indian roots interpreted with contemporary techniques, emotion, texture, and storytelling.
The Turning Point - Cray Craft, Mumbai (2023)
While Chef Subrat's résumé is filled with luxury hospitality and celebrity collaborations, one project truly allowed him to leave his own signature behind - Cray Craft, Mumbai.
In 2023, he joined Cray Craft as the opening Head Chef and played a crucial role in conceptualizing and launching the restaurant.
Cray Craft was not designed as another conventional curry restaurant. It was envisioned as a cutting-edge Indian curry restaurant and bar - bold, experimental, contemporary, and deeply rooted in Indian flavours.
Chef Subrat curated the menu from the ground up:
His menu philosophy reflected his own life journey - traditional at heart, but constantly evolving.
Cray Craft quickly developed a strong identity in Mumbai's competitive dining scene.
For Chef Subrat, Cray Craft became more than a restaurant project. It became proof that years of silent hard work had finally found a platform.
The Silent Struggles Behind the Whites
The culinary world often celebrates success but rarely talks about the emotional and financial struggles chefs endure.
Chef Subrat's journey included delayed international opportunities, uncertain projects, relocation challenges, and career instability. Yet he continued.
Many chefs quit after disappointments. Chef Subrat kept moving kitchens, cities, and countries - carrying experience, scars, and ambition together.
Friends and colleagues describe him as quiet, disciplined, deeply creative, and emotionally connected to food. Unlike chefs driven purely by fame, Chef Subrat remained focused on craftsmanship.
France - The Next Dream
Soon after Cray Craft, Chef Subrat moved to France - the spiritual home of modern gastronomy.
Today, Chef Subrat Swain heads the kitchen at “Rang” in Paris, France - a restaurant recognised by the prestigious Gault & Millau guide for its exceptional taste, creativity, and presentation. The recognition reflects Chef Subrat's refined culinary vision, where modern Indian flavours meet elegant European finesse in every plate served.
For many chefs, reaching France represents the pursuit of culinary excellence at the highest level. But for Chef Subrat, it is not merely about geography or prestige. It is about growth. His journey is unfinished.
He still dreams of creating globally respected Indian cuisine that carries authenticity, technical precision, and emotional depth. He represents an entire generation of Indian chefs who worked silently behind the scenes before Indian cuisine became internationally celebrated.
More Than a Chef
Chef Subrat Kumar Swain's story is not just about food. It is about resilience.
About a small-town boy who survived difficult kitchens, embraced global learning, worked with celebrity chefs, trained at Michelin-starred restaurants, launched ambitious restaurant concepts, and still continues to chase bigger dreams across continents.
In a profession built on pressure and perfection, Chef Subrat reminds us that true chefs are not made by fame alone - they are shaped by struggle, humility, consistency, and the courage to keep cooking despite uncertainty.
And somewhere in Paris, another chapter is already being written.
As mentioned by Chef Subrat Swain
Author: Chef Sudhir Pai
Better Kitchen & Better Kitchen Awards are Brands of Bandwagon Media
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