Speakers

Chef Deepanker “DK” Khosla is the creative force behind HAŌMA in Bangkok, a Neo-Indian fine-dining restaurant celebrated for its explosive flavors and unwavering commitment to sustainability. HAŌMA is more than a restaurant; it is a green oasis in the heart of Bangkok, where modern Indian cuisine meets Thai-grown produce and innovative, sustainable practices. Under DK's leadership, HAŌMA has become one of the most acclaimed dining destinations in Asia, earning its first Michelin star in 2022 alongside the prestigious Michelin Green Star for sustainability. Born in Allahabad, India, DK's culinary journey began with a deep passion for food and an unyielding work ethic. After a transformative introduction to fine dining during his early career in India, he moved to Thailand, where his career flourished. DK quickly established himself as a standout chef, first as the executive chef of a top Bangkok restaurant and later as the founder of HAŌMA, a project born from his dream of redefining Indian cuisine. DK’s philosophy centers on creating "undiluted and unapologetic Neo-Indian cuisine," honoring his roots while pushing culinary boundaries. His dishes tell a story, connecting India's rich culinary heritage with innovative techniques and local ingredients. The restaurant’s urban farm, rainwater harvesting system, and commitment to zero waste are testaments to his dedication to a more sustainable future. Over the years, DK has received numerous accolades, including the Champions of Change Award by The World’s 50 Best Restaurants in 2021 for his No One Hungry initiative, which provided over 500,000 meals to those in need during the pandemic. In 2024, HAŌMA was named the winner of the Sustainable Restaurant Award by Asia’s 50 Best Restaurants and earned recognition for Asia’s Best Sustainable Wine List. Today, HAŌMA takes guests on a journey through India's culinary history, from land to sea, with dishes like Tandoori Watermelon and Legacy Curry. Each menu is a reflection of DK's mission to make the world a better place, one plate at a time, combining his passion for sustainability with his love for bold, flavorful cuisine.