Hyderabad: Meet Kush Darshan Jadav, a 25-year-old pastry chef ranked 4th globally

Hyderabad: At 25, Kush Darshan Jadav stands as one of the world’s finest pastry chefs.

Ranked 4th globally, Trained at Academy of Pastry and Culinary arts, certified by City and Guilds of London/Manipal his journey into the world of pastry was almost inevitable, growing up in a family deeply rooted in the culinary arts.

His mother, one of India’s best cake decorators, and his father, who transitioned into the culinary business later, set the foundation for his passion. But Kush’s story is far from just one of legacy; it’s about hard work, deep technical understanding, and a relentless drive to push boundaries in pastry art.

Born into a world where cakes were not just desserts but canvases for artistry, Kush was exposed to the intricacies of baking from a young age. His parents owned a restaurant in Bangalore back in 2009, and his first real taste of competitive cooking came in 2013 or 2014, during an inter-school cooking competition. His winning dish—rosemary and thyme-infused chicken with a panini focaccia sandwich—was a turning point. “That’s when I knew I wanted to pursue cooking,” he shares. Surprisingly, his initial dream was to become a culinary chef like his parents, with Gordon Ramsay as his first idol.

From Culinary Dreams to Pastry Mastery

Kush began his professional journey in the pastry world at the age of 16. He trained at the Academy of Pastry & Culinary Arts and earned his certification in London, building a solid technical foundation that would set him apart in the competitive pastry scene. “I was never good at pastry initially,” he admits. “My mom’s sous chefs had to hold my hand to get me to do it right. But I went deep into understanding how it’s done and why. Like why we use a straight palette knife to ice a cake instead of a bent one.” This relentless pursuit of knowledge and precision became his hallmark.

His parents played a crucial role in his development, frequently attending masterclasses in Malaysia, where he first learned about international pastry competitions. “Winning in school made me want to win here too—not through word of mouth, but something that would certify I am a great chef,” he explains.

Journey to the Top: Competing on the World Stage

Chef Kush’s rise to the world stage was methodical and well-earned. He started by practicing for regional competitions, then moved on to nationals before representing India globally. He credits his growth to his mentors—Chef Yap Kean Chuan, who spearheaded his national training, alongside Chef Loi Ming Ai (the current World Pastry Champion) and Chef Lim Chin Kheng. “There weren’t too many challenges,” he reflects. “But there were long hours of work. I gave it my all, practicing skills constantly.” His discipline and commitment paid off, earning him a 4th place ranking at the world level—an extraordinary achievement for someone so young.

His experience at Karafa, known for its farm-to-table cocoa beans and organic ingredients, further honed his craft. Here, Kush learned the importance of quality and authenticity in ingredients, which he believes is the backbone of any great pastry.

“Working with Karafa, alongside Mrs. Ajitha Challa - Managing Director and a certified Q Grader in Coffee, who encourages me to keep creating new and innovative products with a complete free hand support! I’m also getting to dive into the amazing world of coffee - which has so much complexity to it, which is growing my skill sets and enabling me to create unique products for the company” he said.

The Art and Science of Pastry

Kush speaks about pastry with both reverence and curiosity, treating it as both an art and a science. “I want pastry to be a mental exercise,” he shares. His style leans towards modern flavors, pushing boundaries and experimenting with new techniques. “My goal is to see what can be done next—not just follow tradition but redefine it.”

When asked about his signature creations, Kush emphasizes his interest in innovation. His work reflects a deep technical understanding combined with creative flair, a balance that is rare in the field.

Staying Inspired and Looking Ahead

In an industry that constantly evolves, Kush remains ahead by staying inspired through global trends and modern techniques. “I want to compete again,” he says with conviction. “I want to be the World Pastry Champion. It’s a long shot, but I want all those flags on my uniform. I want to take classes internationally and be known for having a signature style and be affiliated with a reputed brand where I am currently” His ambitions are clear—not just to win but to transform how the world views pastry.

Kush also dreams of collaborating with global pastry chefs. “There are too many to count,” he laughs. His eyes are set on the future, with a determination to keep pushing the boundaries of his craft.

Advice for Aspiring Pastry Chefs

When asked what advice he would give to young pastry chefs, Kush’s response is straightforward: “Don’t expect shortcuts. I had to do my fair share of work. No one pulled strings for me—no nepotism. Understand the craft deeply. Know why you’re doing what you’re doing.” His journey, built on grit and passion, is proof that mastery is earned, not inherited.

Chef Kush Darshan Jadav is not just following a family legacy—he’s building his own. With dreams of international acclaim and a relentless drive to innovate, he is setting the stage for a legacy defined not just by tradition but by pushing the very limits of pastry art.