A culinary graduate from Mumbai, India and professional chef with close to 10 years of experience working in fine dining restaurants in the USA, Canada, and Asia. After my internship in the USA at Red jacket Resort, I decided to study further and spent a year in Niagara Falls, Ontario, studying Hospitality & Tourism. With the motivation and hunger to be better in both personal and professional life, I decided to move to beautiful Vancouver in 2013. Fortunately, life rewarded him with the chance to work at some of the best restaurants in the city such as Fish House in Stanley park as a Sous Chef, Bauhaus in Gastown as a Chef de Partie, Bluewater Cafe as a Chef de Partie, West Oak as a sous chef and in Thailand at "Gaggan" a two Michelin star restaurant and "Gaa" a one Michelin star restaurant as a stage. More recently, I was the executive chef at Mumbai Local in Downtown Vancouver where I did contemporary style modern Indian food. During the time as Executive Chef, the restaurant reviewed by the Globe and Mail as "Vancouver's Mumbai Local is the great Indian restaurant you been looking for" through Alexandra Gill, one of the citie's best food critics. Recently I have opened a catering company "Private Chef Tushar Tondvalkar" for an exclusive Indian Inspired tasting menu.