Chef Vaibhav Sawant’s cooking brings together India’s regional traditions, international influences, and a thoughtful approach to modern dining. His work celebrates familiar flavours through seasonal ingredients, contemporary techniques, and carefully considered presentation.
Vaibhav began his culinary journey in Mumbai, building his foundation at the Ambassador Hotel. Five years with Carnival Cruise Line introduced him to global cuisines and the demands of serving guests from diverse backgrounds.
His journey continued through kitchens including Masala Library and Farzi Café, with experience spanning Mumbai, Dubai, and California. Across these settings, Indian flavours have remained central to his work.
At Fitoor, his culinary direction brings that heritage into conversation with California’s seasonal ingredients and a modern dining sensibility.
Preserve the flavours, ingredients, and regional character that give Indian cuisine its identity.
Let seasonal produce guide creativity, bringing freshness and balance to each menu.
Bring flavour, texture, aroma, and presentation together, making every element on the plate purposeful.
Behind every considered dish is a team working with care and precision. Vaibhav’s approach extends beyond menu creation to mentoring chefs, developing kitchen systems, and building consistency through collaboration.For him, culinary leadership means sharing knowledge and helping the team bring a shared vision to the table.
For culinary collaborations, special events, or media enquiries, connect with Chef Vaibhav Sawant.
Indian roots. A global culinary perspective. Celebrating regional flavours through seasonal ingredients and modern techniques.
