Varun started cooking in his mother’s kitchen, and despite all his subsequent training and experience, it is her food and cooking that he believes has made the largest impact on his own culinary style. Raised in Dubai, Varun studied Culinary Arts in Switzerland, which granted him the opportunity to train in European kitchens with Michelin-starred chefs, particularly in French, German and Italian cuisines. Once he graduated he moved to New York City, working at the NoMad Hotel under the award-winning Chef Reilly. He’s excited to be in India now, working as the Sous Chef at Miguel’s. His considerable experience within American and European cuisine, combined with his Indian background, add some very interesting layers to the fare at Miguel’s.

Madhav has worked in professional kitchens since he was 14, starting with an internship with the celebrated Indian chef Ritu Dalmia, who soon became his mentor. Madhav did his Bachelor’s in Culinary Arts from the famous Cesar Ritz Switzerland, and since graduating has worked with several hotels. He staged at Gaggan (2 Michelin), which is widely considered the best restaurant in Asia and the fourth-best in the world.

Madhav eventually returned to Delhi to work with his mentor, leading the international catering
sector at Diva, where he worked alongside chefs like Mauro Colagrecco (3 Michelin) and
Enrique Pujol, and catered for two in Udaipur and Switzerland.

Whether you like your cocktails sexy or sassy, relaxing or something with a little zing, Toots can mix ‘em all. He has previously managed high-end bars, clubs and restaurants in London and Brighton, two of England’s biggest party cities (WWWater Bar, Midnight Blues, Babushka, Magnolia, Cubar and Mango). During his time as manager of Babushka on Chelsea’s King’s Road – the street where London’s rich and famous go out to play – the establishment was awarded “Best Cocktail Bar of the Month” by Absolut Vodka. He was also awarded the “Viva la Diva Cointreaupolitan” cocktail promotion by Cointreau.

It is this refinement, experience and inventiveness that Toots will bring to each of the cocktails you drink at Miguel’s. The cocktail list draws from the established classics favoured by Humphrey Bogart and Ernest Hemingway, but these are entirely new fusions and flavours, using distinctive fresh ingredients and garnishments that Goa is famous for.

Ankush’s first job was in hospitality, waiting tables at New Delhi’s famous Diva restaurant at 17. While studying engineering in college, he spent three years working at Brighton’s bars, often alongside Dhruv. He didn’t spend all his time in the United Kingdom in class or behind the counter – Ankush is also a veteran of three whiskey trails. He has spent much of his professional career growing a logistics firm, of which he is now partner, establishing warehouses all over the country and managing a logistics network that serves some of India’s biggest FMCG brands. He’s returning now to what he considers his three great passions: drinking, eating and entertaining.