From Kolkata to Michelin-Starred Kitchens: Chef Nazrul Molla’s Inspiring Culinary Journey

In a story that reads like a scene from a culinary biopic, Chef Nazrul Molla, who once roamed the lanes of Ananda Bas Molla para in Krishnanagar, West Bengal, now commands kitchens in some of the world’s most prestigious dining destinations. From stoking fires in roadside tandoors to crafting elevated Indian cuisine in Michelin-starred restaurants across Geneva and Dubai, Chef Nazrul’s journey is a testament to the power of perseverance and passion.

The turning point came when he landed a role at “Rasoi by Vineet” the Michelin-starred Indian restaurant at Mandarin Oriental, Geneva where he sharpened his skills in modern Indian gastronomy. It was here, under the guidance of globally acclaimed chefs, that a young man from a small Indian town began dreaming bigger, cooking bolder, and building a legacy that now spans continents. He later became a key part of teams behind culinary hotspots like “Masti” in Dubai, working alongside celebrated chefs like Vineet Bhatia and Hari Nayak. The restaurant went on to earn recognition in the Michelin Guide, as well as accolades from Time Out, GaultMillau UAE, and BBC Good Food.

Today, Chef Nazrul stands at the helm as Executive Chef of Charcoal Tandoor Grill & Mixology in Bangkok, where he leads with creativity, heart, and a global perspective. With every dish, he blends Indian grilling traditions with modern technique, crafting experiences that are bold, soulful, and unforgettable.

“For me, food is personal. Every plate carries a part of my journey—from the streets of Bengal to the finest kitchens of the world,” says Chef Nazrul. “I want people to taste not just the spices, but the story.”

From a small town in West Bengal to commanding kitchens across continents, Chef Nazrul Molla’s rise is not just a story of success—it’s a story of dreams realized, cultures celebrated, and a new era of Indian cuisine brought to life through innovation and authenticity.