Neel Kajale
Dhamaka | New York
February 2025
Growing up in Mumbai, India, Neel Kajale always had his eye on hospitality. His father, who worked for an airline, took the family on exciting international trips, where Kajale developed a deep appreciation for food and culture. At the Institute of Hotel Management in Mumbai, he received a bachelor’s degree in hospitality management and got his first taste of life in the kitchen. After graduating, Kajale joined the team at Farzi Café, learning the basics of modern molecular gastronomy, as well as the foundations of traditional Indian cooking, over the next two years.
In 2019, Kajale moved to New York to attend the Culinary Institute of America. After some dedicated emailing and a nerve-wracking stage, Kajale secured an externship at Eleven Madison Park under Chef Brian Lockwood. He returned to EMP in 2021 after finishing up culinary school to join the reopening team, learning to work in a fine dining kitchen from Rising Stars alum Daniel Humm and Chef Dominique Roy as they developed and rolled out the all-vegan menu. After almost two years at the restaurant, Kajale, looking for a more stable job to support his visa, went to work at Food52 in the test kitchen and as a food stylist. He then joined the culinary team for Haven’s Kitchen, developing recipes and learning about the consumer packaged goods business.
In 2022, Kajale realized he missed the adrenaline and creativity of the kitchen. He reached out to Rising Stars alum Chintan Kiran Pandya for advice. Pandya responded within minutes and offered him a job at Dhamaka. Starting as a sous chef under Chef Eric Valdez, Kajale moved into the chef de cuisine role over the next few months. Since taking over the kitchen in 2024, Kajale has put his own stamp on the regional Indian menu, upholding the legacy and mission of the award-winning restaurant. He is focused on continuing to push Indian cuisine into the cultural mainstream while making it accessible and inclusive to both guests and cooks alike.
