Born in Lucknow, Ranveer was always fascinated with the street kabab vendors and one such kabab ustad Munir Ahmed tutored Ranveer during his formative years that made him choose cooking as his calling for life. After finally convincing the “landlord” parents that their son could be a cook and yet be respected, Ranveer formally studied catering management from Lucknow.
Starting in Hotels with the Taj in Delhi, Ranveer was fortunate to be in the opening teams of Kafe Fontana and the renovated Machaan and Ricks. This passion for opening restaurants carried him to Fort Aguade beach resort in Goa, where he opened “Morisco” a seafood restaurant, “il Camino” an Italian restaurant and “Fishtail” a small open air barbeque eatery.
It was here that Ranveer discovered himself as a chef, allowing time and effort for him to develop a style distinctively his own. Especially being from the north and coming into the seafood capital of India and opening a seafood restaurant was still the biggest challenge he has faced, he still believes. But what he got in the process was a deeper connection with food and ingredients, he would spend days on traulers, fishing boats and fish markets to absorb the essence of the culture of which food was a big part, a part that he wanted to justly represent.
From here Ranveer moved to Noida, opening the Radisson his main contributions came in the creative elements at RED and Made in India. At the age of 25, Ranveer became the youngest Executive Chef of his times in the country and opened the Chocolate Box a unique pastry shop with live chocolate making and customizable chocolate designs.
From here he moved to the Claridges, where he opened Sevilla, an award winning restaurant that stands testimony to his adventurous creativity and passion till today. In the next two years, 3 restaurants at Claridges won major awards.
Still wanting to touch food with his hands and cook with the best, Ranveer flew off to Boston, USA where he opened the restaurant Banq. This restaurant won numerous awards including the best new restaurant in the world by Wallpaper Magazine. Wanting to get into a bigger scale of restaurants, Ranveer joined One World Cuisine restaurant group as a Corporate Chef, strengthening their existing 10 restaurants and adding 2 more to the portfolio. Here, Ranveer added another skill to his profile Painting, one of the restaurants in Boston still has 5 of Ranveer’s paintings. Ranveer also had the distinction of cooking at the James Beard house NY, of which he is an honorary member with Ranveer’s refurbished menu, “Kashmir” the groups Indian restaurant won the best of Boston award in 2010.
After five years in the US, he decided it was time to catch the eastbound plane back home. Mumbai as a city had always appealed to Ranveer and he decided to start his second stint with Indian Hotels here at the Novotel Juhu Beach Mumbai, a hotel with a strong Food and beverage history. At Novotel, Ranveer has embraced Mumbai and used his culinary experience and flair to upgrade the cuisine of all restaurants, especially Bageecha, the outdoor Indian eatery and Olio, the Italian restaurant.
He has been recognized for his contribution to various cuisines by AIWF, AICA, Mayor of Boston, James Beard House New York City and also represented India at the WPF.
He was the brand chef for Villeroy and Boch on their arrival in the Indian retail Market in 2005.
He is on the food editorial panel of DNA Mumbai with an article every fortnight.
He is the Host Chef on Zee network with four shows (Breakfast Express, Snack Attack , Homemade and The Great Indian Rasoi).
He is featured in the Book “Celebrated Chefs of India” by Times books.
He is the Member of the World’s Association of Cooks Societies, Western India Culinary association and the International High IQ society.