Supritam Basu

Dr. Supritam Basu, Phd is an Indian chef, author, and researcher based in Dubai, known for his work in conscious cooking, sattvic food philosophy, and sustainable gastronomy. With over 14 years of experience in international five-star hotels across the UAE, India, Qatar, Oman, Saudi Arabia, Singapore, South Africa, and South Korea, he has led diverse culinary teams and contributed to refined dining experiences.

He is the author of several books exploring food, philosophy, and inner leadership, including Forgotten Flavours of Bengal, The Sacred Journey, Accidental Chef: A Life Beyond Kitchens, and Does the Mind Shape Reality?. His writing connects traditional food wisdom with modern perspectives on well-being, sustainability, and mindful living, often positioning the kitchen as a space for reflection and purpose.

Dr. Basu has received recognition in international culinary competitions and has been featured in various media publications for his contributions to gastronomy and culinary thought. His work focuses on the intersection of food, culture, and leadership in contemporary hospitality.

His academic research examines the role of temple food traditions, sustainability, and mental well-being, with a focus on how sattvic and sacred food practices can support holistic health. He has also been awarded an honorary doctorate in Culinary Writing and Practice in recognition of his contributions to culinary literature and professional practice.

Through his work, Dr. Basu continues to explore how food can serve as a bridge between tradition, innovation, and conscious living.