Chef Agnibh Mudi, a seasoned, self-motivated culinary expert with outstanding skills both as a chef and a manager, has joined one8 Commune as the Corporate Chef.

Chef Agnibh takes over the reins from Chef Pawan Bisht, and will now be heading the kitchen management and kitchen operations of one8 Commune, pan-India, while spearheading the upcoming launches in Bengaluru, Gurugram and other cities.

Having an unshakable faith in classical European techniques, Agnibh has always wanted to bring his own interpretations using various modes of cooking. Adept at handling all elements of a kitchen including costing, kitchen design, pre-opening logistics, quality assurance etc., he possesses the ability to develop and execute dynamic menus for fine dining and casual dining with global inspirations.

Keen to learn with a strong appetite for gaining the skills needed in commercial kitchens, Mudi has trained at IHM Kolkata, where he gained the passion of cooking and culinary arts from day one of kitchen practical classes.

Chef Mudi started his career under the guidance of Chef Sabyasachi Gorai at the renowned Olive Bar and Kitchen, Delhi. This became an opportunity to polish his culinary school skills to the practical experience of a working kitchen at an early age with one of the pioneers of European food in India.

From then on, he moved on to a supervisory role at Trés Restaurant, under the guidance of Chef Jatin Mallik and Chef Julia, where is got the opportunity to bring his own interpretations through varied techniques of cooking being enamored with ingredients sourced locally and ferried from abroad, heretofore unseen in the Indian culinary market.

Under the initiative of celebrated journalist and culinary critic, Sourish Bhattacharya, Chef Agnibh became a part of the Young Chef’s Association, giving him the opportunity of working with chefs nationwide. Mudi was one of the pioneers in promoting home produce and seasonal ingredients with the support of Tasting India and Original Indian Table.

He developed a multi-cuisine expertise at Monkey Bar, Delhi under the tutelage of Chef Manu Chandra. He used this experience to become the Executive chef in-charge of the kitchen at Perch wine and coffee bar, Delhi, turning it into one of the hottest properties in the city leading and managing the menu, backend operations having driven record sales and unmatched reviews in food and service. Followed by opening a fine dine restaurant Piso 16 at the 16^th floor of Eros corporate towers, Nehru place. He also led the team as the Brand Chef for Foxtrot by Azure hospitality, handling multiple branches across the country – making multi-cuisine experience as one of the trends in the Indian Culinary market.

He developed a fresh perspective on youth-oriented dining experience at The Village Bistro, Goa along with Chef Gracian DeSouza, with locally sourced ingredients from the indigenous seafood and turning them into a menu that gave a remarkable fine dining experience. Chef Agnibh also became a part of The Goa culinary Club, which helped him know the vast culture of Goa and led to sharing his creativity with Chefs and Food Influencers in and around the city of Goa.

He takes inspiration from not only the amazing homegrown recipes and the traditional kitchens of India, but also international kitchen stalwarts like Chef Marco Pierre White, Chef Jock Zonfrillo, Chef Dan Barber, Chef Brian Howard, Chef Daniel Watkins, and many others.

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