For Chef Vipin Jose, food has always been more than a profession—it’s a passion rooted in his mother’s unforgettable dishes like beef fry and chicken varutharachath. Born on October 11, 1987, he turned this love for flavors into an 18-year culinary journey across India and abroad, including six years in Oman.
A Diploma in Hotel Management gave him the foundation, but it was his mentor, Chef Liju from Thrissur, who instilled patience and perseverance during his early years. Guided by the belief that “anyone can fill a stomach, but a chef can satisfy the mind,” Vipin has grown from humble beginnings to leading kitchens with calm determination.
Now the Sous Chef at Ganbeii Microbrewery, Koramangala, Bengaluru, he brings passion and creativity to every plate. His signature dishes—the Pothu Karuthurundath (a rich, dry beef fry) and the Pothi BBQ (succulent, sizzling meat)—reflect his philosophy that food should tell a story and create memories.
From his mother’s kitchen in Kerala to the buzzing microbrewery in Bengaluru, Chef Vipin’s journey is proof that when passion drives you, success follows naturally.As Director of Food & Beverage at Ganbeii Microbrewery, Bangalore, Chef Ammar continues to redefine dining by curating bold, seasonal menus that captivate the senses.

Specializing in Lebanese cuisine, he elevates flavors with precision, ensuring each dish is an expression of excellence.
His philosophy extends beyond cooking - it is about crafting meaningful, memorable experiences. A respected figure in the culinary community, he serves as Ambassador for the Royal Bengal Master Chefs Organization and the Asian Christian Culinary & Agricultural Science Institute, contributing to the advancement of global gastronomy.