12 September,2026 10:22 AM IST | Mumbai | Phorum Pandya
Pics courtesy/thomaskeller.com, trendingleader.com, Wikipedia, Wikimedia Commons, Youtube
The biopic on Anthony Bourdain's early life, Tony, takes a slice out of his early life, when he began working in Provincetown, Massachusetts. The Dominic Sess-starring film features sections from Bourdain's memoir Kitchen Confidential, showcasing the lead-up to his entry into Culinary Institute of America (CIA). Desi chefs-restaurateurs pick their favourites whose lives would light up the big screen.
(Left) Floyd Cardoz and Hussain Shahzad
I would greenlight a biopic on Papaji! His journey changed the way a generation of Indian chefs saw themselves, and what was possible for them. He left Bombay, and found his way into some of New York's toughest kitchens. He showed the world that Indian food could be deeply personal and progressive without ever losing where it came from.
The scene I'd most want to see is the opening night of Tabla - Floyd standing in that kitchen in New York, putting flavours and childhood memories onto a fine-dining plate.
Hussain Shahzad, executive chef, Hunger Inc. Hospitality (Papa's, The Bombay Canteen, O Pedro, and Veronica's)
The Michelin-starred Spanish-American chef popularised tapas in the United States, and founded World Central Kitchen (WCK), the humanitarian non-profit that delivers emergency food relief to disaster and conflict zones.
With WCK, he has ensured food relief reaches the remotest spots. I followed him before I decided to become a chef, and was inspired by his technique. He served an Olive Oil Bon Bon at a mini bar!
Vinesh Johny, co-founder, Lavonne Academy, LICK and Kopitiam Lah, Bengaluru
I would okay the biopic of this living legend chef in a heartbeat. We see the perfection of The French Laundry but the real story that fascinates me is everything that came before it. Chef Keller endured painful failures, including the closure of his New York restaurant.
The most compelling scene would be him arriving in Yountville in his late 30s, taking over an old country restaurant that few believed could become legendary. It's a reminder that greatness is rarely born from uninterrupted success. It's forged through resilience, patience, and an uncompromising pursuit of excellence.
Prateek Sadhu, founder-chef, Naar, Kasauli
Adria (above, left) is the unsung chef of our time, as compared to his brother Farhan the mathematics scientist. What he has done with places including Albury, Teckates and Enigma is inspiring. I would love to see slices of his life when he was a kid, and when Albury was at its prime on the screen.
My second pick would be Thomas Frebel (above, right) of Noma for the last 20 years, and René Redzepi's backbone. The tall German dude would break into a set of pull-ups in the middle of the day and end a 12-hour shift at a climbing hall. I've worked alongside him for two short stints.
Gresham Fernandes, chef-partner, Bandra Born
Chef always gave chances to young chefs and freshers. He travelled the world, built an incredible career and remained compassionate and generous with his knowledge.
His story is a beautiful reminder of what it means to be a chef who opens doors for others, rather than walking through them.
Seefah Ketchaiyo, chef-co-owner Seefah and Khao Man Gai
Chang changed the perception of what a Michelin-rated restaurant could be - relaxed, accessible and affordable. He bridged the gap between Asian and American flavours, while also giving his staff the freedom to be creative.
I'd love to see his journey when he first set out to build Momofuku. He was close to Tony (Anthony Bourdain), and considered him a mentor.
Anand Morwani, Chef-partner, Gaijin
