Chef Arivu Ravi’s story is one of passion, patience, and persistence. Long before he stepped into the world of fine dining, he was a child helping his mother cook in the family kitchen and learning about farming on their land. Born into an agricultural background, his early years were shaped by soil, harvests, and traditional cooking.
Arivu often helped his mother with daily tasks like shopping for groceries and preparing homemade curries and rice. But it wasn’t just cooking at home, his mother also took him to their family farm where he learned the rhythms of agriculture. From planting rice to harvesting sugarcane and peanuts, these experiences gave him a deep respect for ingredients.
Looking back, he believes these formative years were the spark that set him on his culinary path. “Helping my mom with cooking and farming sparked my interest in the culinary arts,” he recalls. “As I grew older, my passion for food and cooking only deepened, leading me to pursue a career in the culinary industry.”
The First Steps Toward a Culinary Career
For Arivu, entering the culinary industry was both exciting and intimidating. He had the foundation of family traditions and farming wisdom, but moving into professional kitchens meant entering a new world full of high pressure, fast pace, and constant competition.
Transitioning to different countries added another layer of challenge. It was not easy to adapt to new cultures, new techniques, and new expectations. Yet, these challenges pushed him to grow faster, to take risks, and to prove himself.
His farm upbringing had already taught him patience and perseverance. Now, he was learning to apply those values to the intensity of professional cooking. Every new role was another step closer to his dream of becoming a recognized chef.
The Turning Point: Hell’s Kitchen
A defining chapter in Arivu’s journey was his time at Gordon Ramsay’s Hell’s Kitchen where he worked for about five and a half years. It was a rigorous environment known for its discipline, high standards, and relentless pace.
At Hell’s Kitchen, Arivu was exposed to Michelin star methods, advanced culinary techniques, and the art of consistency. He learned that great cooking is not just about taste, it is about timing, presentation, and detail. Every plate leaving the kitchen had to be flawless, and every service had to meet exacting standards.
This experience was transformative. It pushed him to be sharper, more disciplined, and more creative. It also gave him the confidence to pursue his own style and identity as a chef. The lessons from those years remain central to his approach today.
Creating Bespoke Culinary Experiences
Among his many achievements, Arivu is especially proud of leading a team to create a bespoke culinary experience for a high profile event. This was not just about cooking, it was about designing a complete journey for the guests.
From curating a special menu to executing each detail with precision, Arivu and his team worked tirelessly to craft something memorable. For him, this achievement was special because it combined everything he valued, creativity, teamwork, and the joy of connecting with people through food.
“It matters to me because I like to create new experiences for the guests, and connect with them,” he explains. “Food is not just nourishment, it’s about storytelling and emotion.”
Today: Shaping Michelin Star Menus
Currently, Chef Arivu is focused on developing new menu concepts for a Michelin star restaurant. This project allows him to showcase both his creativity and technical skill.
He sees it as an opportunity to balance tradition with innovation. The dishes he designs are not just about flavor, but about evoking memories, sparking curiosity, and creating lasting impressions. This stage of his career represents growth, but also responsibility. He is not just cooking meals, he is shaping experiences.
Lessons Learned Along the Way
Through his journey, Arivu has gathered lessons that now define his work. The most valuable among them, he says, is attention to detail and consistency. These principles ensure that every dish maintains the highest standard no matter how busy the kitchen gets.
He emphasizes preparation, precision, and excellence in every aspect of his craft. Cutting corners, he believes, is never an option. This mindset has not only earned him respect in the culinary world but also continues to push him forward.
His advice to aspiring chefs reflects these values:
“Be patient and persistent, don’t be afraid to take risks and learn from failures. Focus on developing your skills, building strong relationships, and staying true to your passion for the craft. Trust the process and enjoy the journey.”
Inspiring the Next Generation
For Chef Arivu, success is not only personal. He sees himself as a mentor and role model for the younger generation of chefs. His goal is to lead by example, showing that with hard work and dedication, anyone can rise in the culinary industry.
He often reminds new chefs of a simple mantra, every day do better than yesterday. It is this daily commitment to improvement that, he believes, leads to excellence over time.
Lifestyle and Personal Vision
Arivu’s lifestyle reflects balance and creativity, values he carries both inside and outside the kitchen. Despite working in Michelin starred restaurants, he remains deeply connected to his roots, cherishing the simplicity of traditional dishes and the value of fresh ingredients.
His vision is to continue innovating in fine dining while honoring the lessons of his past. He wants to blend heritage with modern gastronomy, showing that tradition and innovation can complement each other beautifully.
To him, food is not only about satisfying hunger. It is about culture, emotion, and memory. Each dish should tell a story, one that connects the diner with the chef’s journey and vision.
Why His Story Matters
In a time when food is often seen as fast and convenient, Chef Arivu’s journey is a reminder of the deeper meaning behind cooking. He shows that culinary excellence is built on respect for the land, for the ingredients, and for the people who make it possible.
His rise from farming fields to Michelin kitchens proves the power of persistence and the value of staying true to one’s roots. It also highlights the changing landscape of fine dining, where authenticity and sustainability are as important as technique and presentation.
At a Glance
Name: Arivu Ravi
Date of Birth: July 21,
Early Life: Agricultural background, learned cooking and farming from his mother
Career Milestones:
- 5.5 years at Gordon Ramsay’s Hell’s Kitchen
- Worked with Michelin star chefs
- Led a bespoke culinary event for a high profile client
Current Role: Developing new menu concepts at a Michelin star restaurant
Core Values: Attention to detail, consistency, and creativity
Goal: Inspire young chefs and create unforgettable dining experiences
Conclusion: From Roots to Recognition
Chef Arivu’s story is more than a career timeline, it is an inspiration. From his childhood spent helping on the farm to working under some of the world’s toughest culinary leaders, his journey is proof of what patience, passion, and persistence can achieve.
Today, as he creates new menus and inspires young chefs, Arivu continues to embody the values that shaped him, respect for tradition, love for ingredients, and a commitment to excellence.
His message is clear, no matter where you start, your roots can be the foundation for greatness. By trusting the process, learning from failures, and staying true to passion, anyone can rise to create something extraordinary.
Do follow him on Instagram
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