Motivated by his mother and her restful culinary art in the kitchen, Chef Dinesh Rana has invariably been enthusiastic about Indian food. Dinesh culinary career began more than 20 years back as a adolescent boy growing up in Garhwal India and mastering the art from his first guru his mother Mrs.Ludra Devi. At the age of 17, he had grew a full-fledge love for good food and knew that he wanted to learn culinary arts. From the beginning itself he proud himself on giving an over-the-top experience to Indian food lovers that they would remember all their life.

Chef Dinesh completed his apprenticeship at the 5 Star Hotels in Delhi. In 2006 Chef Dinesh was nominated for Rising Star Chef Award by Star Chefs for his role in shaping the future of Indian Cuisine and received several honors at various culinary show. His notable dish Chicken Tikka Masala made with yoghurt and paprika has always been appreciated by food lovers in India and New Zealand.

Before coming to Nite Spice Chef Dinesh gain a broad array of experience in famous restaurant and Hotels in New Zealand and India. He started his chef career as a curry cook at Hotel Chevron International and later Indian CDP Hotel Imperial Executive in Punjab, India. He came to New Zealand to his position as head chef of Curry n Spice Indian restaurant Birkenhead Auckland.

Chef Dinesh is delighted working with Nite Spice since spring 2008 and leading the kitchen as Head Chef and playing a key role of Indian Culinary Ambassador among Indian community in Auckland. In other words we can say that Chef Dinesh is a genuine epicurean and loves to feast his guests by his new delicacies and love to get their feedback as he believes this will help him to refine his art. His culinary art and deeps thoughts contemplate the latest trend towards naturally nutritional and healthier diet. He constantly coordinate with nearby agricultural farmers and cultivator to seek out the best in local and regional organic produce especially sea food.