The Chef Who Dares To Disrupt

The world is waking up to the fact that women in the kitchen are more than just cooks—they are innovators, leaders and gamechangers who are driving the future forward. Among them is Richa Johri, Culinary Director, UNICO by DHPL, whose journey is a testament to the power of passion, resilience, and fearless ambition. Richa’s perspective is that the culinary world is one where exploration and adventure awaits you with huge rewards in the form of patrons coming back for more.

Cooking runs in Richa’s blood. The real motivation for Richa Johri to turn to the world of culinary came from her mother and grandmothers, both renowned home chefs and inspirations to thousands of women. Their love for cooking ignited Richa’s passion and pushed her to follow in their footsteps. “It’s not just about cooking—it’s about celebrating and elevating all the underdog cuisines that deserve attention,” is how she defines it. Richa started her culinary journey with the Taj Group of Hotels, mastering Indian cuisine before venturing into Italian, Asian, and South American flavours.

Over the past decade, she has focused on modern global cuisine, believing that food knows no boundaries—only endless possibilities. And her next goal is to dive deep into food writing and explore new culinary frontiers. “I want to uncover the stories behind lesser-known cuisines and bring them into the spotlight, sharing their magic with the world,” says the feisty Richa.

Her work has been recognised through multiple awards, including Lady Chef of the Year 2018 by the Chefs Association of Five Rivers (CAFR), five awards from the prestigious Times of India, and being named the Most Influential Chef by the Punjab and Haryana governments for making Chandigarh a true culinary destination.

Bold Move

The boldest decision Richa made was quitting the hotel industry and moving to a standalone kitchen. It wasn’t easy, but she stayed true to herself and her craft. “I sacrificed a lot, even my personal life—putting off having a baby to chase my dreams. I chose to specialise in a cuisine where women were rarely allowed and took on the toughest tasks, like setting up the tandoor and doing the heavy lifting, often labelled as ‘manly’ jobs,” she shares.

Society expected her to follow a safer, more conventional path, but Richa refused to let that define her. Going against the grain, She took the bold step that not only shaped her career but also provided the freedom to create, innovate, and break barriers, shaping her into the culinary leader she is today.

Innovation Culinary

Women are absolutely reshaping the food industry with their passion, dedication and unparalleled drive. As Richa puts it, “We bring something unique to the table not just in flavour but in how we shape the kitchen environment. Women tend to create a more positive, collaborative atmosphere, which translates into better work and more creativity.”

This creativity was experienced when Richa became one of the first chefs in Chandigarh to introduce pre-plated food; a move that transformed the city’s dining culture. It wasn’t just about serving food but challenging the norm and presenting something new and exciting. By serving smaller, carefully curated portions, she encouraged diners to experiment and embrace new flavours without feeling overwhelmed. “The response was incredible. People were open to experimenting and appreciating a new approach to dining,” she says.

This shift not only impacted her company but also influenced the local food industry, encouraging other chefs and restaurateurs to challenge the status quo and think outside the box in terms of how food is presented. It showed that innovation in food can spark curiosity and bring people closer to new experiences. By empowering others to follow their passion, Richa believes that she has helped pave the way for a more open-minded, creative food culture in the city and beyond. And what’s more, the drive to innovate continues. Richa is now looking for yet more ways to make dining an experience in itself.

Beyond Awards

Richa doesn’t measure success in awards or titles. For her, it is the about the patrons who return, the ones who trust her completely with their dining experience. “My true measure of success is when people believe that as long as I am the chef, they don’t have to worry about the quality or authenticity of any dish,” she states.

Leading initiatives that build this trust has been the most fulfilling part of her journey. It’s not just about food. It’s about empowerment and influence. Richa has created an environment where people feel confident and cared for, no matter what cuisine she serves. That connnection and belief in her skills is, according to her, the greatest recognition and personal satisfaction.

Keeping The Balance

In Richa’s opinion, 24 hours are more than enough to balance both personal and professional life. It’s all about setting your priorities straight and sticking to them. “The debate about longer working hours in the corporate world might be real, but at the end of the day, you control your time. You decide what’s important, and you make the time for it. No one else will do that for you,” she says.

Her philosophy is to work hard but not forget to live. For Richa, balance isn’t about splitting time equally between work and personal life; it’s about where you invest your energy.

Quick Shots

🌸 One word to describe your drive
Unstoppable

🌸 An accomplishment you are most proud of
People coming back for me, no matter what city, country, or cuisine I am serving

🌸 A person who inspires you the most
My mother

🌸 Your go-to mantra for tough days
I have become tougher, ready to push boundaries like never before

🌸 If not in your current role, what would you be doing?
Explore and spotlight the cuisine of Northeast India

🌸 Legacy you want to leave behind
Unveiling the unexplored and forgotten ingredients and cuisines of India’s rich cultural tapestry

🌸 One drink that describes you
Singapore Chilli Crab, which is spicy, strong, bold, yet loved by everyone

🌸 Early bird or night owl
Nocturnal by nature, but I challenge myself to rise and shine as an early bird

🌸 Go-to power song
‘Cheri Cheri Lady’ by Modern Talking

Planting The Future

Now, Richa is gearing up for her most daring project yet: Launching a vegetarian restaurant. It’s a big leap, considering she has spent her entire career experimenting with and perfecting meat-based dishes. “I have always been known for my meat creations, pushing the limits of flavours and techniques with every cut and style. Now, I am ready to break the norm and prove that Mediterranean-European cuisine is more than just meat,” she says.

Her success in this venture will be defined by the hardcore meat-eaters who walk through the door, try her plant-based creations, and end up coming back for more. This is about challenging everything she has been known for and showing the word that plant-based cuisine can be just as exciting, bold and satisfying.

At the heart of her current restaurant is a commitment to sustainability. She sources most vegetables from her own farm, the exotic ingredients from local vendors, and even uses a hydroponics machine for fresh microgreens, besides an oil press machine to create the perfect oils for her many experiments. “It’s about going beyond meat, experimenting with new boundaries, and redefining what exceptional food can be,” she says.