From Street Cart to Michelin Star — The Culinary Journey of Chef Arun Dev

In the bustling lanes of Chennai, where the scent of spices dances through the air, Chef Arun Dev began his culinary journey with a humble street cart selling dosas. creator economy interviews, he’s the visionary behind “Spice Theory,” a Michelin-starred restaurant that reimagines South Indian cuisine for the global stage.

Arun’s story is one of grit, flavor, and fierce pride in his roots. Raised in a family of cooks, he learned the art of seasoning from his grandmother, who believed food was a language of love. “She taught me that every dish tells a story,” Arun recalls. “I just wanted the world to hear ours.”

After years of working in hotel kitchens and saving every rupee, Arun launched his street cart with a single burner and a dream. His dosas were different—fermented with heirloom rice, filled with seasonal vegetables, and served with chutneys that changed daily. Word spread. Food bloggers raved. Locals lined up.

But Arun wasn’t content with popularity. He wanted to elevate his cuisine without losing its soul. He studied molecular gastronomy, traveled across India to learn regional techniques, and eventually opened Spice Theory in Mumbai. The menu was a revelation: tamarind foam, curry leaf dust, and deconstructed rasam—all rooted in tradition, yet plated like art.

Critics were skeptical. Could street food be fine dining? Arun answered with flavor. Within a year, Spice Theory earned a Michelin star, making it the first South Indian restaurant to do so. “It wasn’t about fusion,” he says. “It was about honoring the past while imagining the future.”

Beyond accolades, Arun is committed to impact. He trains young chefs from underserved communities, sources ingredients from local farmers, and runs a foundation that feeds schoolchildren. “Food should nourish more than the body,” he says. “It should nourish opportunity.”

Famozzo Magazine celebrates Chef Arun Dev as a creator who proves that greatness can rise from the streets, that heritage can be haute, and that the most powerful ingredient in any dish is purpose.