Supritam Basu is an Indian chef, author, and philosopher based in Dubai, known for pioneering conscious leadership in gastronomy and redefining modern kitchens through sustainable, satvic, and sacred food-led experiences.
Professional journey
With over 14 years of international culinary experience across the Middle East, Asia, and Africa, Supritam Basu has built a reputation as a results‑driven culinary leader who blends fine dining excellence with sustainable kitchen operations. He currently serves as Sous Chef at Sheraton Grand Hotel, Dubai, leading kitchen operations across multiple outlets and outside catering, managing a team of chefs, driving food cost control, and delivering high‑impact guest experiences.
His career spans key roles at JW Marriott Marquis Dubai, W Hotels, Madinat Jumeirah, Anantara, The St. Regis Doha, Lords Hotels & Resorts, Delicut and other high‑profile brands, where he has led menu innovation, banquet and à la carte operations, and award‑winning culinary projects.
Culinary philosophy and expertise
Supritam positions himself as a conscious culinary leader whose work integrates sustainability, spirituality, and strategy—using food as a medium to heal, educate, and create long‑term value for both guests and businesses. His expertise spans fine dining operations, menu engineering, food cost management, HACCP‑driven food safety, and zero‑waste kitchen systems, with a strong focus on satvic cuisine and sacred food traditions.
Through his platform “Supritamone,” he champions conscious leadership in gastronomy, helping chefs, hoteliers, and entrepreneurs connect culinary practice with culture, mental well‑being, and environmental responsibility.
Education and early foundation
Academically, Supritam strengthens his kitchen experience with a robust management and research background, including a Master’s in Hospitality Management (MBA), a Bachelor of Hospitality Management, and a Diploma in Food Technology, equipping him to bridge operations, strategy, and innovation. He further advanced his academic journey with a PhD in Temple Food Heritage, Sustainability and Mental Health, along with an Honorary Doctorate in Culinary Writing & Practice from Dunster Business School, Switzerland.
His research, captured in his work “Reconnecting Sacred Roots,” explores how satvic and sacred foods from traditional Indian temple systems can serve as blueprints for holistic healing, sustainable hospitality, and improved mental well‑being.
Leadership, recognition, and influence
Widely profiled by media and industry platforms, Supritam is celebrated as a visionary culinary leader who sets new benchmarks in sustainable cooking, food philosophy, and operational excellence.
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