Kitchen boy in India to head chef for the Rolling Stones, Sanjay Dwivedi has had a global hopping career path.

Delhi-born Sanjay grew up at his family run coastal hotel, thrusting him straight into the world of catering. Aged only sixteen he headed west to work and study in England where he became influenced by some of London’s greatest kitchens - The Caprice, The Atlantic, The Ivy and Turners. By mixing his knowledge of spices and Indian cuisine, and yet still adhering to the strict training of the Western kitchen, Sanjay’s style started to form.

After keeping Mick Jagger well fed on the ‘Bridges of Babylon’ international tour, Sanjay spread his working wings to the Maldives, Los Angeles and New York before finally arriving back to settle in London where he shares his worldly cooking ways as chef patron at Zaika restaurant.