A Delicious Dose of Dosa
A show-stopping salad at Dosa.
At San Francisco’s Dosa, there’s a new chef in town.
One with an impressive pedigree, who isn’t afraid to shake things up, either.
New Executive Chef Arun Gupta, who hails from New York’s legendary Gramercy Tavern, acknowledges that he had never cooked Indian food in a restaurant before this.
But that’s not to say this Manhattan native wasn’t familiar with the cuisine. With a father who is Indian and a mother who is Polish-American, he grew up frying pooris, forming perogis and helping his mom tend her community garden.
As a teen, he spent a summer abroad in France with a host family, where his love of cooking really took hold. So much so that he started cooking for friends in his parents’ apartment.
Chef Arun Gupta, new executive chef of Dosa, at the recent Taste & Tribute event in San Francisco.
After graduating from Tufts University, he happened to meet Chef Michael Anthony of Gramercy Tavern, who was so impressed with Gupta’s enthusiasm that he hired him. Gupta started at the bottom, and worked his way through every station in that famed kitchen over five years. In 2012, he became the opening chef de cuisine of Maysville, a restaurant started by Gramercy Tavern alums.
His talent caught the attention of Anjan Mitra, co-owner of the Michelin Bib Gourmand-recognized Dosa, who convinced Gupta to move with his wife and young daughter to San Francisco to oversee Dosa’s Mission district and Fillmore district locales.