Ditching The Whites: How Chefs Are Cooking In Their Own Style And Terms

Remember when chefs were mysterious figures hidden behind kitchen doors while we stuffed our faces at fancy dinners? Yeah, not anymore. In 2025, chefs aren’t just cooking—they’re influencing where you choose to dine. Blame it on The Bear’s meltdown-prone Carmy, Emily in Paris’  broody yet endearing Gabriel, or Gordon Ramsay’s legendary roasts.

The new-gen chefs have swagger, street cred, and a fresh take on their style and the flavours they serve. They’re flipping the cookbook script, ditching stiff white coats for tattoos, denims, and a whole lot of personality, which is beyond judging your palate. Meet the chefs sharing their stories on how the kitchen is no longer the backroom; it’s the main character.

Chef Hardik Beri

It’s not every day you meet a chef whose story is inked onto his skin—nearly 30 permanent etchings, with more waiting to be carved. But for Chef Hardik Beri, these aren’t mere embellishments; they’re markers of moments, symbols of a journey where fire and flavour intertwine. Each tattoo reflects his culinary path, mirroring the aromas he brings to every plate—from garlic and peperoncino for heat to an artichoke unfolding with intent.

It all began at the Culinary Academy of India, where brutal kitchen hours tested his mettle. He learned fast—survival in this world demands more than skill; it takes stamina, hunger, and an iron will. ITC Grand Bharat (Gurgaon) became his proving ground, a crucible of discipline, but the call of carving his own path was too loud to ignore. London called, and Beri answered. Training at Le Cordon Bleu, sweating through the fire-packed kitchens of Kricket at SOHO (London), going sustainable back home at Baari Cafe (Malana Valley), and landing a coveted spot at Restaurant Gordon Ramsay. But fate had its plans, and Beri moved to Mumbai—an unplanned entry to the city of dreams to shake things up. With Indus Hospitality, he now curates elevated European menus at Juliette Ristorante (Andheri) and serves up high-end chakhna at India’s first sneaker bar, KICO.

When asked how these years have shaped him, Beri is candid. “The industry has changed so much. We’re no longer in that ‘yes, chef’ drill-sergeant era. There’s room for personality and individuality. As long as you can handle the heat, the kitchen is yours.” The chef is in the house, but on his own terms. The old-school badge of honour—18-hour shifts and sleepless nights—he refuses to buy into it. “If you empower your team, you don’t need to burn yourself out just to prove a point.”

He has watched fine dining’s rigid standards evolve firsthand. “I used to cover my tattoos for job interviews, with make-up on my wrists and long sleeves in the kitchen. Back in 2016, visible ink wasn’t ‘professional.’ But now? That’s shifting. Chefs are no longer just workers in uniform; we’re individuals. There’s discipline, yes, but also expression. And this generation isn’t shying away from that.”

Beyond the ink, his style, both in and out of the kitchen, is meticulous. “I like to keep things clean and structured. Every plate I send out is thought through—nothing is placed for the sake of it.” His ideal chef’s coat? “Crisp white, no wrinkles, waterproof, stain-proof—maybe I’ll call NASA,” he laughs. “The only black on it? My name. Stitched on the inside as a small detail—a nod to something personal, a tiny piece of sculpted ink.”

Talking about his style icons beyond the kitchen, he leaves the stove for the paddock. “Lewis Hamilton. His style is my wardrobe goal. I want to build a signature style that feels both deliberate and natural.” The tastemaker steps into the kitchen with Fred Again..’s Sabrina pulsing through his earbuds—a beat to match the fire ahead. 

Chef Prateek Bakhtiani 

Chef Prateek Bakhtiani, Creative Director of Mumbai’s luxury chocolaterie Ether Atelier Chocolat, approaches chocolate like a curious child let loose in a confectionery wonderland—part scientist, part dreamer, and always pushing the limits of what’s possible. His atelier can’t be described as a kitchen; he has a whole laboratory of edible alchemy, where single-origin cacao meets fashion, chaos, BRAT-ness, and a touch of magic. If Willy Wonka (The Timothée Chalamet one) traded his top hat for a pair of Converse and a healthy obsession with precision, you’d get something close to Bakhtiani.

For Bakhtiani, the world of chocolate is not just a craft but a philosophy defined by precision, restraint, and commitment to excellence. Unlike many chefs transitioning across disciplines, Bakhtiani has remained devoted to chocolate for nearly 15 years, believing in the love of specialisation. The word ‘artist’ is often thrown around about his work, but he’s quick to refute it. “ELLE has kindly called me an artist before, but I disagree. I’d much rather be called a craftsman,” he states. “You can create a beautiful chair, but if it’s uncomfortable, it’s not a good chair. Similarly, I can make a stunning cake, but if it doesn’t taste good, what’s the point?”

Talking about the perception of chefs, he notes, “For the longest time, when chefs were idolised, it was always the hot kitchen chefs—the cuisiniers. Pastry chefs and chocolatiers were rarely part of that conversation. But that view is changing, albeit not as fast as I’d like,” he remarks.

While many younger chefs today curate an image to match their food, Bakhtiani insists his approach is organic. “On the brand’s page, sure, it’s curated. But on my personal page? That’s just me, unfiltered,” he says. “People say, ‘Oh, of course he’s going to get on the Internet and say some unhinged nonsense.’ And I’m like, yeah, because I am an unhinged, nonsensical person, not just because I am gay, you know.”

His style inspirations, though, are intentional. “I admire designers like Kim Jones and Simon Porte Jacquemus—sharp, yet good luxe streetwear. I never want to become Maria Grazia Chiuri,” he adds cheekily. When it comes to social media, Bakhtiani is clear: it’s a tool, not a necessity. “People say, ‘You have to do it, bro.’ No, you don’t. But if you do it well, it helps,” he says. “Don’t force it. Don’t do cringy transitions. And please, for the love of god, don’t do food porn or makeout with your dish on camera.”

Chef Beena Noronha

Chef Beena Noronha, known as Chef Bee, isn’t just redefining flavours; she’s reimagining what it means to be a female chef in a male-dominated field. A former fashion designer turned award-winning executive chef, she approaches food the way she once approached style—meticulously crafted, yet full of bold, unshakable attitude. Today, she helms Gigi, Lyla, and Scarlett House in Mumbai, infusing every plate with storytelling, technique, and a deep respect for tradition.

Her journey to the kitchen wasn’t a straight path. “My journey began in my family’s kitchen, learning from my mother,” she shares. “Though my first career was in fashion, my heart was always in food. In 2018, I finally took the plunge, trained in culinary arts, and honed my skills in fine dining. Today, I oversee multiple kitchens where my approach blends technique with storytelling, bringing flavours to life.”

For Chef Bee, authenticity isn’t just a buzzword, whether in her cooking or her signature edgy, ever-changing hair colours, she refuses to conform. “Authenticity is non-negotiable. My cooking is bold—deeply rooted in tradition but amplified with modern techniques. Just like my personal style, it’s unapologetically confident.” It’s no surprise that her fashion-forward sensibilities extend into her chef’s attire. While the classic white jacket has long been a symbol of authority in the kitchen, she sees things differently.

You will spot her swapping the white coat for a denim one with her favourite sneakers, ASICS Nimbus 25. “The white jacket has its place, but I believe a chef’s attire should be as expressive as their food. I prefer darker hues and sleek silhouettes, functional yet stylish. If I could design my dream jacket, it would be tailored black with embroidery inspired by my Mangalorean heritage, perhaps in deep gold or bronze.”

Gone are the days of unapproachable leadership, Beena believes. “The biggest myth about chefs? We have to be tough, unapproachable forces in the kitchen. Leadership is evolving. Today’s best kitchens thrive on collaboration, creativity, and mutual respect.” 

Chef Afshaa Rajqotwala

Some chefs follow tradition; Afshaa Rajqotwala wants to build her own. With an effortless blend of classic technique, amalgamated with a modern touch, she is ready to reshape the culinary space—one indulgent bite at a time. Her love affair with food began in her family kitchen and took her across continents, from Queen Margaret University in Edinburgh to the esteemed halls of Le Cordon Bleu in London.

From hotel operations and catering to curating food media concepts for acclaimed shows like Health in 100 or Memoirs with Chef Hemant Oberoi, Rajqotwala has worn many hats. But her heart belongs to the kitchen, where her culinary finesse and entrepreneurial spirit shine. A celebrated win on Chef vs Fridge cemented her status as a formidable talent, and her consultancy work has helped shape some of the most exciting food ventures in the industry. Now, with Pomodoro, which is Bandra’s hottest pasta spot at the moment, Rajqotwala is creating a space where food, comfort, and conversation intertwine.

What does it mean to be a chef today? Afshaa is clear: "Food is one of the strongest forms of connection, and modern chefs—especially women—are stepping into leadership, breaking norms, and owning their narratives. From boutique restaurants to content creation, we’re redefining what it means to be in this industry. It’s not just about cooking; it’s about shaping culture."

But it’s not just Afshaa’s culinary prowess that commands attention—it’s her simple yet personal style. Always neat, polished, and effortless, she brings a touch of style to the chaos of the kitchen. "Comfort meets chic—that’s my mantra. My statement hoops are non-negotiable; they’re practically my uniform. The traditional chef’s hat? Never been my thing. A sleek bandana, though? That’s more my thing." Her dream chef’s jacket is the perfect blend of form and function. "Rolled sleeves, soft neutrals, not just regular whites and snap closures. Tiny embroidered details or little lapels inspired by my favourite food elements. Pair it with tailored yet relaxed pants and the freshest sneakers—it’s giving clean girl chic in the kitchen.

If her cooking style had a fashion equivalent? "Streetwear—relaxed, intuitive, and deeply personal just like the flavours I cook. No rigid recipes, just pure expression."