Bangalore– Chef Biddappa Byrajanda Naniappa a native of Coorg, Karnataka, is one of India’s most promising culinary talents on the global stage, with a journey that spans from aerospace engineering to the world’s most acclaimed Michelin-starred kitchens.
Biddappa began his academic career at RV College of Engineering in aerospace engineering before following his true passion for food. He completed his three-year undergraduate degree in Culinary Arts at Welcomgroup Graduate School of Hotel Administration (WGSHA), Manipal University. During his studies, he interned at Mumbai’s celebrated restaurant O Pedro under Chef Hussain Shahzad, where he managed a station and contributed directly to service.
Driven to master classical technique, he moved to Paris to pursue an intensive diploma in French pastry and an advanced diploma in French cuisine at the prestigious FERRANDI Paris. His training included a six-month apprenticeship at the renowned Parisian boutique Carl Marletti.
His professional career includes pivotal roles at some of the world’s finest restaurants. He served as demi chef de partie at Le Favori, the one-Michelin-starred restaurant at Les Sources de Cheverny in France’s Loire Valley, where he honed his philosophy of seasonality, sustainability, and foraged ingredients.
He then joined Eleven Madison Park in New York City – named World’s Best Restaurant in 2017 and 3 Michelin star. Joining as commis, he rose rapidly to chef de partie and Chef of Production, overseeing critical mise en place and mentoring junior chefs.
This led to an opportunity with Mirazur in Menton, France – World’s Best Restaurant 2019 and three Michelin stars. As Chef of Production, he was responsible for quality control, HACCP compliance, and training across stations, while working closely with the restaurant’s gardening team. He was also part of a four-member team that led a large-scale culinary event for 3,000 guests at Four Seasons Bangkok.
Most recently, Biddappa co-authored Cuisine Étoilée, a guide distilling over 10,000 hours of Michelin-level experience into accessible techniques. The book sold over 1,500 copies within its first eight days.
From Coorg to Paris, New York to Menton, Chef Biddappa’s journey exemplifies dedication, precision, and a deep respect for ingredients.
