Chef Nand Kishor was born in the foothills of the Himalayas in a place called Dehradun, India in the early 70’s. After graduating in Political Science and Economy in 1995 he moved to Mumbai, where he quickly discovered his flare was in cooking Indian food.
Chef Nand took his first job in the famous restaurant called Copper Chimney in Juhu, Mumbai. After a small stint in Copper Chimney, Nand was snapped up by Holiday Inn, Mumbai where he underwent extensive training and learnt the art of mixing spices. He flared in all the different sections of Indian cuisine and mastered his skills. 2 years later Nand did a small stint in another famous hotel called Ambassador from where he was called back to Holiday Inn due to his exceptional skills.
In 2003 he finally moved to the curry capital of Europe. After working for few years in different restaurants, he got a break and moved to JKS Group to open Trishna restaurant.
Trishna received a Michelin star in 2012 and in 2014 Nand moved to the Gymkhana restaurant as Head Chef. Gymkhana took London by storm receiving rave reviews and accolades like Restaurant of the Year in 2015 and Michelin in the same year.
Gymkhana is still the most talked about restaurant in London, where Chef Nand really showed his talent and created some of the most talked about dishes like the Muntjac Biryani, Keema Pao and the Roe deer chops.

Dastaan is Nand kishor’s first venture on his own which under his skill has again received some fantastic reviews.



An accomplished Modern European pastry chef as well as contemporary Indian chef Sanjay Gour was brought up in Mumbai, India and has since earned international acclaim as an outstanding chef. His bespoke desserts have graced such sparkling events as the BAFTAs, GQ Awards and leading restaurants across the world.

Sanjay left home as a youngster to hone his culinary trade in Dubai. Here, he met Angela Hartnett, who brought him to London where Gour worked as pastry chef at her restaurant, Michelin-starred Murano. 

His success continued at Corinthia Hotel as Head Pastry Chef, and more recently with the Royal Opera House where he oversaw dessert and pastry kitchen operations to great acclaim.

Sanjay was appointed Head Chef of the Tamarind Collection of restaurants, where he was incharge of kitchen affairs and combine his expertise in European desserts with a lighter interpretation of Indian sweets and all things spice.

In his last job he was head chef at one of the most talked about Michelin star Indian restaurant of  London "Gymkhana" and now he aims for Dastaan to be the most talked about restaurant in Epsom.