For the first time in more than a decade, chef Sachin Chopra is manning his own kitchen at All Spice and is free to execute his personal approach to cooking. Sachin’s passion for cooking began at a young age while working in the kitchens of his native India. Graduating from New York’s Culinary Institute of America in 1998 gave him the chops to work the line at Manhattan’s famed four-star Daniel. While there, second-in-command chef Alex Lee took notice of Sachin’s talent for integrating the flavors of Indian cuisine with the formality and complexity of Daniel’s French cuisine.

After his time at Daniel, Sachin became sous chef at the Grand Hyatt Hotel in Manhattan. For almost two years he worked as a private chef and subsequently was hired as executive chef of Manhattan’s Restaurant Tiffin. Soon after, Sachin opened his own small-plate Indian-Spanish restaurant, Tapasserie, in New York. A year later he became the executive chef and partner of Manhattan’s Spice Grill.

In 2003, Sachin ventured to California to be part of the launch team of Santana Row’s Amber India. His role as executive sous chef at this classic San Jose spot brought him back to his traditional Indian roots.

Within the last several years, the South Bay Indian restaurant scene exploded with fresh and innovative concepts, many of which Sachin helped launch. For two years he was executive chef at Palo Alto’s Mantra.

In 2009, Mountain View’s Sakoon Restaurant opened its doors with Sachin heading the kitchen as first executive chef and acting as opening consulting chef. Sakoon’s festive atmosphere played off Sachin’s creative assimilation of flavors, textures, and ingredients. Not only had Sachin won over reviewers and critics, but also diners craving Indian fusion cuisine.

With the opening of All Spice Restaurant, Sachin hopes to implement the lessons learned from running the kitchens of others, while staying true to his creativity and heritage.