A native of New Delhi, Dheeraj Tomar is a modern Indian cuisiner, food innovator currently Executive Chef at Samudhra Premium Restaurant & Lounge located in Franklin Park, New Jersey. Formerly worked as Executive Sous Chef with Michelin starred Indian restaurant Junoon in New York City.

Dheeraj’s professional journey dates back to year 2000 in India where he Graduated in culinary management training program from a renowned ITDC Hotel. He worked at famous kitchens of Indian restaurants in 5-star hotels in India including Intercontinental New Delhi. He then moved to Dubai where he worked with Hotel Marco Polo which was awarded as the Best Indian restaurant by Time Out. He returned back to India and started another stint at the Intercontinental, New Delhi. During these years Dheeraj got numerous print media impressions where his recipes where published in newspapers etc. and was widely acknowledged as an expert at Innovating newer healthier trends in eating, He was often referred to as a connoisseur of food.

He moved to New York City in 2011 and joined Devi Group Ltd followed by Junoon until 2019. Dheeraj’s professional endeavors have dazzled the Indian food lovers in the US and that is evident from raving reviews his restaurant gets on social and professional platforms. Dheeraj’s cooking style includes both the pan cooking and tandoor cooking and is synonymous with North Indian cuisine.

Dheeraj’s culinary expertise has been featured in numerous food festivals in NYC like City Harvest, Harvest in the Square etc and is regularly featured in various forums and platforms. His pristine reputation is an asset for any culinary institution or a food restaurant of repute.