MUSAAFER CORPORATE EXECUTIVE CHEF
Chef Mayank Is Available For Speaking Engagements, Talking Head Tv Appearances, Filmed (Tv) Or Live Event Culinary Competition Judging, South Asian Leadership Events, Wedding Menu Planning And Celebrity Chef Collaborations. He Is A Graduate Of The Institute Of Hotel Management Of Guwahati, India. Chef Mayank Combines His Expertise, Passion And Encyclopedic Knowledge Of Spices, Ingredients And Textures Serving A Neoteric Indian Dining Experience In A Stunning, Expertly Curated Setting Within Musaafer (Meaning The Traveller”,) Built Within Houston’s Luxurious Galleria At Westheimer And Sage.
RECENT PRESS, FIRSTS, AND ACCOLADES
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. Additionally In February Of 2023, He Was Honored With A Nomination For “best Chef” By The Houston Culture Map “tastemaker Awards”
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, Musaafer And Chef Mayank Made The Coveted “top 100 Restaurants In Houston - Culinary Stars” List Curated By The Highly Respected Food Critic Alison Cook.
In 2021, “time Magazine” Listed Musaafer As “one Of The Top 100 Places To Visit In The World”
And Recently, Chef Mayank And Musaafer Have Been Been Featured In “conde Nast Traveller”, “Houston Life” “Fox26 Tv”, “the Houston Chronicle”, “cw39 Tv”, “Houston Business Journal”, “paper City Magazine”, “fsr Magazine” And Many More. Chef Mayank Was Also The Presenter Of “indian Heritage Through Cuisine, Culture And Spices” For The Foundation For India Studies (Fis) On The Celebration Of Indo -american Heritage Day
A Brief Note About Fis (Fis Runs A Project In University Of Houston, TX With A Vision To Promote Knowledge About India’s Contribution To The World In The Field Of Language Literature, Arts, Sciences, Engineering, Politics, Economics And Spirituality.) He Was Recently In The News For His Innovative Creation Called “the V-pill”, Taking Inspiration From Ayurvedic Herbs And Spices, More Details Of Which Are Forthcoming.
LATEST NEWS
Mayank’s quest for re-discovering long-forgotten ingredients, including nuts, fungi, spices, herbs and more, and bringing them back into the mainstream, is an on-going passion which keeps him going “back to the well” to resurrect the magic of culinary history.
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.
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).