Chef Kundan Kumar Kashyap has been appointed Research & Development (R&D) Chef at Curry Cuisine in Winchester, Virginia, USA. In his new role, he will focus on culinary innovation, new product development, recipe standardisation and menu development, with an emphasis on maintaining food quality, consistency and operational efficiency.

With experience across restaurant kitchens and hospitality establishments in the United States, India and Ghana, Chef Kundan brings expertise in recipe development, food cost management, product testing and kitchen operations. His responsibilities at Curry Cuisine will include developing new dishes, standardising recipes, conducting food cost analysis, maintaining food safety standards, training junior chefs and introducing seasonal and festival menus.

“I look forward to contributing to Curry Cuisine through culinary innovation, research and the development of new dishes. My focus will be on creating distinctive food experiences while maintaining consistency in taste, quality and presentation. I believe that continuous experimentation, standardised recipes and teamwork are essential to developing a successful and sustainable food programme.”

Chef Kundan Kumar Kashyap

Before joining Curry Cuisine, Chef Kundan worked as an R&D Chef at Hypnotic Bar-Infusion Food in Cape Girardeau, Missouri; Train to Mumbai Farm Indian Kitchen in Lovettsville, Virginia; and The Shout House in Texas. His responsibilities across these establishments included new dish implementation, recipe benchmarking, product testing, cost control, staff training and standard operating procedure development.

His professional experience in India includes serving as Executive Chef for New Product Development at Shunshine Teahouse Pvt. Ltd., associated with Chaayos and Ghee & Turmeric, a speciality North Indian food brand. He has also worked with ICS Hospitality, including Hide Away Suites Hotel, Luscious Temptation Café-Coffee-Bar and A&C Square Mall in Accra, Ghana. His wider hospitality background includes the Embassy of Algeria, Golden Huts Resort and Heritage Resorts, Coorg.

Chef Kundan received industrial training at InterContinental Eros, Nehru Place, New Delhi, gaining exposure to food production, front office operations, food and beverage service, and housekeeping. He also completed vocational training with Satnam Overseas Ltd. in Haryana.

His appointment highlights the role of research and development in modern restaurant kitchens, where culinary creativity, recipe consistency and cost management work together to support menu innovation and evolving guest preferences.