BarNaan has appointed Chef Kushal Topo as Pastry Chef, bringing international experience across pastry, bakery and Indian culinary operations in the USA, UAE, India and Vietnam.
Topo joins BarNaan with expertise in pastry production, dessert development, contemporary techniques, modern plating, seasonal menus, dietary-conscious desserts, inventory management and culinary team training.
Prior to his appointment, Topo worked with BarNaan in Connecticut, USA, where he headed the bakery and pastry department while also contributing to curry and tandoori operations. His responsibilities included overseeing daily production, maintaining HACCP standards and supporting service execution. He also developed molecular gastronomy-inspired desserts, tasting menu pairings, seasonal desserts and tableside presentations.
Previously, he served as Pastry Sous Chef at ROOH in San Francisco, where he worked on pastry and bakery production and developed gluten-free, lactose-free and sugar-free desserts. His international experience also includes roles at Ros Yacht Club in Ho Chi Minh City and Canary Club at Jumeirah Lake Towers, Dubai.
In India, Topo has worked with Plats Restaurant, House of Celeste, Tres Restaurant & Bar, Caara Pvt. Ltd. and Roberto Cavalli Cafe at DLF Emporio, New Delhi.
In his new role, Topo will focus on developing BarNaan’s pastry programme through seasonal ingredients, contemporary desserts and presentation, while continuing to contribute to its curry and tandoori offerings.
Dining and Cooking