Furqan Meerza embarked on a culinary journey across Europe after graduating from the Institute of Hotel Management in Inda. He refined his skills at prestigious establishments like Noor and l’Astrance before joining the teams at Mugaritz and Noma, where he excelled as a Chef de Partie. Now, as an R&D Chef at BCC Innovation in San Sebastián, Spain, Furqan combines his diverse culinary experiences to push the boundaries of gastronomy, contributing to cutting-edge developments in the field.
Sessions