MUSAAFER CORPORATE EXECUTIVE CHEF
Under the culinary vision and leadership of Executive Corporate Chef Mayank Istwal, this inventive, experiential and palatial Galleria-based restaurant and its’ team received these accolades with great gratitude.
Chef Mayank is also the visionary behind Musaafer’s Tribeaa NYC location situated within the historic Hope Building at 133 Duane Street, which opened in September 2025 to much fanfare.
On November 11th, 2024, Musaafer became the first and only Indian Restaurant in Texas to receive a MICHELIN Star. On October 28th, 2025, they repeated their success, maintaining their star status at a ceremony in Houston, TX.
In Spring of 2026, Chef and co-founder Mithu Malik were accepted into the World Central Kitchen / Chefs Corp. as part of a brigade of 575 culinary professionals around the globe who stand ready to aid in times of disaster.
In October, 2024, Chef Mayank was a featured speaker on World Food Day, established in 1945 by the United Nations Food and Agriculture Organization (FAO). World Food Day sparks a global conversation on food and hunger — calling for urgent transformation of our food systems towards a more sustainable, equitable, and peaceful world. His interview was viewed by more than 18 million people around the globe.
In February 2024, Musaafer was named among the “Top 15 Most Romantic Restaurants in the World” alongside such luminaries as NYC’s “Eleven Madison Park” by Blacklane, an international, award-winning VIP travel company, with a team of over 300 people with hubs in Singapore, Spain, the U.A.E., the U.K., and the U.S.
January 2024 saw the unveiling of an avant-garde dinner collaboration with Bayou City Hemp and 8th Wonder Brewery, featuring eight courses of THC-infused dishes alongside infused mocktails and cocktails.
In 2023, 2024 and again in 2025, Musaafer and Chef Mayank made the coveted “Top 100 Restaurants in Houston - Culinary Stars” list previously curated by the highly respected food critic Alison Cook, and now her successor Bao Ong.
Additionally in February of 2023, he was honored with a nomination for “Best Chef” by the Houston Culture Map “Tastemaker Awards”
In 2021, “Time Magazine” listed Musaafer as “One of The Top 100 Places to Visit in the World.”
There is much more media, video and press information available at Chef’s Media page. The link for that would be: https://mccartneystudios.com/chef-mayank-istwal
THE OWNERS / SHAMMI & MITHU MALIK
Never in a million years would Shammi and Mithu Malik have thought they'd be opening a restaurant during a global pandemic. After almost two years of concepting and planning, the husband-wife duo opened the doors of Musaafer, a high-end Indian restaurant unlike anything Houston has ever seen when it comes to South Asian cuisine. Located at 5115 Westheimer Road, the expansive 10,000 square foot space features six distinct dining rooms plus an outdoor patio, each with a different look and feel and with items entirely custom-made and shipped from India.
There is much more media, video and press information available at: https://www.mccartneystudios.com/the-maliks
EXECUTIVE PASTRY CHEF-SUMANT SHARMA
With an extraordinary journey from the farming fields of India to becoming a celebrated innovator in the world of confectionery and desserts, Sumant Sharma leads the neoteric Indian pastry program at Musaafer Houston. Renowned for his ability to blend tradition with modern techniques, he is redefining Indian sweets and desserts by making them lighter, healthier, and irresistibly flavorful.
Sumant holds a degree in Hotel Management, graduating as the top student of his class despite initial language barriers. His background as a biology student aspiring to become a doctor further informs his approach to culinary wellness, focusing on Ayurvedic superfoods, seasonality, and sustainability.
Beginning his career at prestigious establishments like Taj Hotels, Sumant honed his expertise in luxury service, traditional Indian sweets, and modern pastry techniques. He expanded his global experience with roles at Hyatt Raipur, Marriott Jaisalmer, and Chedi Al Bait Sharjah, and through management training at Bachman Japanese Restaurant in Singapore.
SUMANT’S ACCOLADES AND ACHIEVEMENTS INCLUDE:
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Winner of the Goan Chef Challenge during his initial days at Taj Fort Aguada, marking the beginning of his journey to excellence.
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Participation in the North America selection of the World Chocolate Masters 2024, where he presented a cricket ball-themed pastry, Circle, inspired by his childhood memories and the ICC T20 World Cup.
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Recognition for his Christmas dessert masterpiece, The Snow, featured in Pastry Art magazine, showcasing North Indian traditions with a modern twist.
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Hosted the first-ever Sweet Table Texas in Houston at Musaafer in collaboration with Barry Callebaut, a pioneering event celebrating innovative pastry creations.
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Active involvement in the Future Menus: Local Abundance contest, emphasizing the use of sustainable, local ingredients.
Leadership in workshops and masterclasses, including the widely appreciated session, From the Fields of India to Global Pastry Innovation.
Sumant is deeply connected to his roots in India and actively contributes to giving back to the community. He is frequently recognized by culinary institutes and universities for his extraordinary work and groundbreaking approach to innovative Indian sweets and confections.
An advocate for innovation and storytelling through food, Sumant’s creations include award-winning masterpieces like The Snow, Circle, and reinterpreted classics such as Rasmalai and anjeer. His work is guided by three core principles: Recreation (enhancing textures for lighter desserts), Incorporation (introducing innovative flavors), and Well-being (emphasizing superfoods and spices for holistic health).
There is much more media, video and press information available at: https://www.mccartneystudios.com/chef-sumant-sharma