Chef Bariyanda Naren Thimmaiah

 Bariyanda  Naren Thimmaiah has been the face of the Iconic Karavalli for over three decades. Naren joined the
Taj group of hotels after completing his graduation in Commerce and subsequent graduation in Hotel
Management. Being the face of Karavalli he has successfully nurtured and charted the course for the
iconic restaurant to complete thirty-one wonderful years of existence, the popularity growing with each
day evident by the numerous recognitions the restaurant has received over the past decade. He takes
pride in singling out “maintaining the consistent quality of the product offered and holding the team
together’’ above anything else when it comes to rating his own achievement
Naren Thimmaiah holds the distinction of participating in the World Gourmet Summit held at Singapore
in the year 2005. In its history from inception, Naren Thimmaiah holds the distinction of being the fourth
to attend this prestigious event representing India. The World Gourmet Summit is an internationally
acclaimed and award-winning gastronomic event where only ten chefs from all over the world are invited
to present their expertise, widely recognized as one of the foremost gastronomic events in the world
inaugurated in 1997 it continues to gain reputation with each annual event.

Family

Father

Bariyanda Uthappa

Mother

Bariyanda (Hottengada)Leela

Siblings

• Naveen Cariappa
• Nathan Ganapathy

Education

• Schooling-Primary &High School-Murnad
• He completed his graduation in Commerce from MGM College,Udupi
• Graduation in Hotel Management-Srinivas College of Hospitality,Mangalore

Career

• It was an accident that he enrolled in a hotel management course and took up the job role of a chef. He was drawn to the hospitality industry two decades ago as it was a fledgeling industry; it was a path-breaking profession and offered great career opportunities. The drift towards the Food Production was gradual and as semesters went by he realised that he was destined to be a Chef.
• He is specialized in South West Coastal Cuisine of India which covers the Cuisines of Coastal Goa, Mangalore and Kerala.
• Naren’s contribution has ensured Karavalli listed among the finest
  • 50 Best Restaurants in Asia (St. Pellegrino – 2013- 44 th , 2014 – 49 th )
  • Top 100 Restaurants in the World in the hugely popular FOODIE GUIDE 2014 by Glam Media.
  • 1001 Restaurants – You must Experience before you Die – Jenny Linford
  • The New York Times – 36 Hours – Asia & Oceania
  • La Liste 2024 France – World’s Top 1000 Culinary destinations – November 2023,
  • La Liste 2025 France – 1000 Best rest Restaurants in the world – Top 10 Indian restaurants -November 2024

Achievements

He has also been featured as one of the top 10 Chefs in India by a survey conducted by a Food lover’sBlogSpot called Chowhound. He is popular on TV Shows, regular contributor on food andlifestylemagazines, serves on the Board of Studies of Christ University and Srinivas University apart from many Hotel Management institutes, and advises on the Food Panel of Master Chef India.Committed to his work he adds that the role of an Executive Chef is multi-faceted role with attentionbeing given to food safety through the various certifications like HACCP, ISO 22000, OHSAS 18001, also being actively involved in Process Improvement initiatives through Six Sigma. Naren is very involved in the refining of the menu at the Karavalli, by constantly learning, and highlighting the dishes from various communities; he travels often, trying out the various fares of eateries and homes along the South West coast of India. He believes that, “Like museums, regional restaurants also preserve traditions.”

• 1) February 2009, at the Government of India, National Tourism awards held at New Delhi, Naren Thimmaiah adjudged as the Best Chef of India in his category.
• 2) August 2009, Naren was awarded the Millennium Excellence Award for Quality in promoting tourism by Economic Growth Society of India at the international seminar held at Katmandu.
• 3) March 2010, Naren was chosen by Singapore Tourism board for the prestigious Chefs Exchange program in Singapore to learn the bouquet of regional cuisines of Singapore and to familiarize the Singaporeans with the Indian cuisine.
• 4) February 2015, Addressed India International Centre Symposium in New Delhi on Kodava Culture and Food.
• 5) March 2016, Addressed Women Entrepreneurs & B 2 B Conference in Bangalore curated by Laghu Udyog Bharati – Govt of India.
• 6) February 2017, at the Eazydiner Awards, Naren Thimmaiah adjudged as the Chef of the Year.
• 7) August 2018, Economic Times rated Chef Naren Thimmaiah among Top 10 Chefs of India – 5 th place.
• 8) December 2018, Times Food & Nightlife Awards – Chef Naren Thimmaiah awarded Chef of the Year
• 9) August 2019, at the Eazydiner Awards, Naren Thimmaiah awarded The Lifetime Achievement Award.
• 10) October 2019, at the Annual Karnataka Aahaarotsava, Naren Thimmaiah awarded the Food Legend for the exemplary contribution towards the food industry of Karnataka by elevating its cuisine at a global level.
• 11) December 2019, Upper Crust Chefs – A pick of 20 through the Years – Naren Thimmaiah for being one of the exemplary Chefs.
• 12) December 2021, Taste made India – 20 Chefs of the Year – Promoting Indianness and Sustainability
• 13) March 2022, Food Superstars – Culinary Culture – 9th position.
• 14) December 2022, Hotelier India Awards – Chef of the Year.
• 15) October 2023, BW Hotelier Indian Hospitality Award 2023 Head of Culinary (South)
• 16) October 2024, Culinary Culture – 30 Best Food Superstars of India – 11th position.
• 17) October 2024, Hospitality Horizon – Top Chefs Award 2024 – No 2 in India.18) December 2024, Hotelier India – Chef of the Year – Upscale Hotels 2024
• 19) November 2024, Hospitality ON Awards – Paris 2024 – Iconic Employee of the Year20) June 2025: Hospitality Horizon – Top 10 Hotel Chefs of India21) September 2025: Culinary Culture – 30 Best Food Superstars of India – 8 th position

Karavalli is featured in the following Books of repute:

• Phaidon Books – Where Chefs Eat – A Guide to Chefs Favourite Restaurants’ – Worldwide: Joe Warwick
• 1001 Restaurants – You must Experience before you Die – Jenny Linford
• The New York Times – 36 Hours – Asia  Oceania

Naren featured in the following Books of repute:

• ‘Unusual people do things differently’ by TGC Prasad, a management book
• Where Chefs Eat – A Guide to Chefs Favorite Restaurants’ – Phaidon Books – Worldwide: Joe Warwick
• Tata Review – Prestigious Tata Magazine – as one of the five Taj Chefs for their contribution.
• Secret Sauce – Inspiring Stories of Great Indian Restaurants – Priya Bala & Jayanth Narayanan
• The Great Indian Kitchdi – WG Magazines – Flavel Montario – Winner of the Gourmand Cook BookAwards -June 24.
• Milletology – Indian Federation of Culinary Associations – Millet Book – United Nations initiative.
• A Culinary Jaunt – Karnataka – Ministry of Tourism, Govt of India initiative.
• Namma Bangalore – Shobha Narayan
• Conde Naste Travel Magazine December

Awards

• In February 2009, at the Government of India, National Tourism Awards held at New Delhi, Naren Thimmaiah was adjudged as the BEST CHEF OF INDIA in his category.
• In August 2009, Naren was awarded the Millennium Excellence Award for Quality in promoting tourism by Economic Growth Society of India at the international seminar held at Katmandu.
• He won the Times Food & Nightlife Awards 2019 in the category of Chef of the year on 22 December 2018
• He was awarded the Lifetime achievement Award in 2019.