'Chopped' Judge Maneet Chauhan - Top 5 Facts

Learn all the top facts you need to know about the American Indian chef and television personality Maneet Chauhan.

Maneet Chauhan is best known for her appearances on the reality cooking competition series like 'Chopped,' 'The Next Iron Chef,' 'Iron Chef America,' and 'Worst Cooks in America.' As a prominent chef, Maneet Chauhan has cooked for President Obama and First Lady Michelle Obama, influential Indian American leaders, and other reputed personalities.

Maneet Chauhan also co-owns some top-class restaurants. She opened her first restaurant in Nashville, Tennessee. The restaurant named 'Chauhan Ale and Masala House,' opened in August 2014, accommodates 150 people. Besides her cooking, people know very little about her professional and personal life. So we compiled some important facts you need to learn about her.

Maneet Chauhan's Education

Maneet Chauhan - who recently underwent weight loss - aspired to pursue culinary business, and attended Manipal University's WelcomGroup Graduate School of Hotel Administration, Manipal, India. She graduated from the school, becoming top of her class with a bachelor's degree in Hotel Management.

Maneet Chauhan attended Manipal University's WelcomGroup Graduate School of Hotel Administration, Manipal, India.
Source: Food Network

Afterward, Maneet went to the Culinary Institute of America in Hyde Park, New York. There too, Chauhan graduated, earning all the top academic awards in her class.

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Maneet Chauhan's Early Career

The millionaire Maneet Chauhan worked as an apprentice chef in her early career in India with the Oberoi Group, Taj Group, Welcome Group, and Sheraton Group.

Maneet Chauhan worked as an apprentice chef in her early career in India.
Source: Palm Beach Illustrated

Maneet Chauhan, right after her graduation, was hired as manager for a startup restaurant in Cherry Hill, New Jersey. There, she headed a team and expanded the restaurant's capacity from 70 seats to 140 seats. When she was 27 years of age in 2003, she became the opening executive chef of Vermilion in Chicago, Illinois, earning her 3-Stars from 'The Chicago Tribune.' Later in 2007, Maneet moved to NYC to open At Vermilion, where she was nominated as the 'Best Import to New York' by Time Out Magazine.

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Maneet Chauhan is Also a Writer

Maneet Chauhan is also an author, and wrote her first cookbook, 'Flavors of My World: A Culinary Tour Through 25 Countries.' The book was published by Favorite Recipes Press, an imprint of Nashville-based Southwestern Publishing Group. Maneet conducted a 21-city bus tour across the U.S. to promote the book and was noted as one of the Cookbooks of the Year.

Maneet Chauhan is also an author.
Source: Sounds Like Nashville

Maneet has also authored another book named 'The Journey' with Katy Sparks, Alex Raij, Rita Sodi, and Kathleen Squires. The book won the award from the International Association of Culinary Professionals 2014.

Maneet Chauhan Has Cooked For Some Reputed Personalities

As a respectable chef in the country, Maneet Chauhan occasionally cooks for big-name personalities in the country. She was even invited by President Obama and First Lady Michelle Obama for the Annual Easter Egg Roll Hunt 2014 to the White House.

Maneet Chauhan has cooked for some highly reputed personalities in the country.
Source: Sayfty

She is also an invited member of Indiaspora that hosted 100 influential Indian American leaders as part of its first Forum in September 2012. The three-day Forum events aimed to energize the community and provide a voice with which it articulated collective goals.

Maneet Chauhan's Family Life

Not much is known about Maneet Chauhan's personal life as she is a very private person. She is a native of Ranchi, India, and settled in the United States in her early adulthood years. 

Maneet Chauhan is a native of Ranchi, India.
Source: Rachel Ray In Season 

Maneet Chauhan was born into a Sikh household. She married restaurateur Vivek Deora in 2007, and they have been together since, with their two children together.

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