BarNaan has appointed Chef Kushal Topo as Pastry Chef, bringing his international pastry expertise, contemporary dessert techniques and extensive experience across leading hospitality establishments in the USA, UAE, India and Vietnam.

Chef Topo is an accomplished pastry professional with expertise in bakery and pastry production, dessert development, modern plating, seasonal menus, dietary-conscious desserts, inventory management and culinary team training. His approach combines strong pastry fundamentals with contemporary techniques, with a focus on quality, creativity and guest experience.

Prior to his current appointment, Chef Topo worked with BarNaan, Connecticut, USA, where he headed the bakery and pastry department and worked directly under the corporate chef. In addition to overseeing bakery and pastry operations, he also managed and contributed to the preparation and execution of curry and tandoori dishes, demonstrating his versatility across both pastry and Indian culinary operations. He oversaw daily production while maintaining HACCP standards and ensuring smooth execution during fast-paced services.

During his time at BarNaan, Chef Topo developed molecular gastronomy-inspired sweets, customised dessert pairings for tasting menus, seasonal farm-to-table desserts and tableside presentations for VIP guests. He also experimented with avant-garde ingredients such as freeze-dried fruits while contributing to the restaurant’s curry and tandoori offerings.

Chef Topo previously worked as Pastry Sous Chef at ROOH, San Francisco, California, USA, from September 2024 to August 2025. At the Michelin-recognised restaurant, he worked directly with Chef Valice Francis. His responsibilities included overseeing pastry and bakery production and developing gluten-free, lactose-free and sugar-free dessert options based on customer preferences.

Adding to his international culinary journey, Chef Topo also worked as a Pastry Chef at Ros Yacht Club, Hồ Chí Minh City, Vietnam, where he further strengthened his expertise in pastry production, dessert preparation and contemporary culinary techniques while gaining valuable international hospitality experience.

His international experience also includes Canary Club, Jumeirah Lake Tower, Dubai, UAE, where he worked alongside the pastry and executive chefs to create rotating seasonal desserts. He also contributed to hot and cold kitchen operations, inventory management and the training of interns and commis chefs.

In India, Chef Topo held key roles at Plats Restaurant, Malviya Nagar, New Delhi, and House of Celeste, Cucina Hospitality, Gurugram, where he developed dessert and bread menus, created in-house sorbets and ice creams, managed pastry production and trained kitchen teams. His earlier career includes Tres Restaurant & Bar, Caara Pvt. Ltd., and Roberto Cavalli Cafe at DLF Emporio, New Delhi.

In his new role at BarNaan in Connecticut, USA, Chef Topo will focus on strengthening the pastry programme through innovative desserts, seasonal ingredients and contemporary presentation, while continuing to contribute to the restaurant’s curry and tandoori culinary offerings.

“I am excited to continue my journey with BarNaan in Connecticut, USA, and contribute to its pastry and culinary programme. My focus will be on creating innovative, balanced and memorable desserts while maintaining consistency and quality, as well as bringing creativity and authenticity to curry and tandoori dishes,” said Chef Kushal Topo.