When Farzi Cafe opened in Bellevue in 2023, I had the pleasure of meeting opening Chef Gaurav Chawla during some of the test dinners. He and his team were slammed, but he still made time to come out and introduce himself and ask guests how they were enjoying their meals. He was friendly, open and communicative in a way even some international chefs who work in Michelin-rated kitchens aren’t. He’s known to be obsessed with R&D, technique and for having a spirit of generosity when it comes to sharing knowledge, supporting his cooks and building community. He wants the industry to feel less intimidating for anyone who wants to step into it.
What’s your first memory of someone cooking?
My earliest memory is watching my mother cook early in the morning—the sound of mustard seeds popping, the aroma of ghee warming, and the calmness with which she moved around the kitchen. That moment made food feel like both comfort and magic to me.
What inspired you to pursue cooking?
Cooking was the first thing that made me feel both grounded and limitless. I loved how food could change someone’s mood or bring people together instantly. Over time, it became a way to express creativity, culture, and emotion—far beyond just feeding someone. That feeling has never left.
READ MORE | Wildly popular Indian bistro Farzi Café opens first U.S. location in Bellevue
What’s your most memorable job besides feeding people?
Monitoring young chefs is the most meaningful part of my work. Seeing someone grow—from being unsure in the kitchen to leading a station or creating their own dish—feels like a legacy far more valuable than any award or review.
How long have you been in the industry and how many places have you plied your craft?
I’ve been in the industry for over 16 years, working across India, the Middle East, and now the United States. I’ve cooked in luxury hotels, high-volume restaurants, fine dining, R&D kitchens, pre-openings, and now lead multiple brand concepts. Each place has shaped my perspective and taught me something new about flavor, people, and leadership.
What is a favorite dish or menu you’ve created and what inspired it?
One of my favorite dishes is Saag Mozzarella Pearls—a modern take on saag that replaces paneer with fresh mozzarella to highlight creaminess, acidity, and texture in a new way. It was inspired by the desire to show how Indian flavors can be reimagined without losing soul. Another personal favorite is the Mushroom Symphony, born from my love for earthy flavors and the depth they carry when treated with respect and minimalism.
Tell us your favorite ingredient and something we should know about it.
One of my favorite ingredients is ghee. Beyond its richness and aroma, ghee carries memory—of home kitchens, slow cooking, and food made with intention. It’s incredibly versatile: it can elevate a simple dal, finish a grilled steak, or even be used in pastry. It teaches you that flavor isn’t just about technique; sometimes it’s about the soul of the ingredient.
What’s a memorable meal that someone else created for you?
A deeply memorable meal was a simple homemade dal and warm roti cooked by my grandmother when I returned home after months of traveling for work. There was no fancy plating—just warmth, comfort, and love in every bite. That meal reminded me why I cook in the first place: food is emotion, not performance.
Which restaurant or bar are you loving right now and what do you order?
Right now, I’m loving L’Artusi in NYC. I usually order their mushroom tagliatelle—it’s a masterclass in balance, simplicity, and letting ingredients shine. It’s the kind of dish that quietly inspires you to refine your own craft.
Tell us something you enjoy outside of work.
Outside the kitchen, I enjoy spending time with my two kids. Their energy resets me. I also love exploring new restaurants, walking around New York with good music, and doing food R&D at home—experimenting without the pressure of service. Travel is another big inspiration point for me; new cultures always spark new ideas.
What’s your go-to drink?
My go-to drink is usually sparkling water with a squeeze of lime—refreshing, simple, and perfect after long kitchen hours. If I’m having an alcoholic drink, I enjoy a well-balanced whisky highball—clean, crisp, and not too heavy.
Welcome to “Table Talk,” our series that goes behind Seattle’s restaurant and bar scene. Industry insider Jenise Silva introduces us to the fascinating chefs and bartenders that please our palates here in the PNW. Got a suggestion? Email hello@SeattleRefined.com
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