How I Became a Fugitive Chef: My Origin Story (Birthday Special)

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Fugitive Chefs

Furqan Meerza

39 episodes

2 days ago

I’m Furqan Meerza — a chef who worked in some of the world’s top kitchens, including Mugaritz and Noma. Like a lot of chefs, I hit burnout. And I realized I needed a different way to stay connected to food — one that didn’t cost me my health or identity. Fugitive Chefs is a podcast for chefs and food creatives who still love this craft, but need change. Each episode features honest conversations with those who’ve stepped away from the traditional kitchen and into something new — from fermentation and R&D to storytelling, drinks, food culture, and more.

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All content for Fugitive Chefs is the property of Furqan Meerza and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

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How I Became a Fugitive Chef: My Origin Story (Birthday Special)

Fugitive Chefs

34 minutes 17 seconds

1 month ago

How I Became a Fugitive Chef: My Origin Story (Birthday Special)

On my birthday (October 7), I turn the mic on myself and share the real origin story of Fugitive Chefs.
I grew up in Bombay, studied hospitality because culinary schools didn’t exist, and realized the “chef” track in India was mostly management in a chef’s coat—not cooking. A misread email led me to an internship at Noor (Córdoba), then to Mugaritz where food is built around ideas and philosophy. A full scholarship to MAD Academy took me to Copenhagen; a winter stage at Noma became a contract by week two.
Alongside the dreams came immigration stress, burnout, bike accidents, and a moment I called “Off-Line.” I stepped away from restaurants, worked on a permaculture farm, and eventually found a new home in R&D at the Basque Culinary Center, consulting across health, industry and food systems. That’s where the podcast was born: to spotlight chefs who leave the brigade and still build meaningful lives in food.
If you’re at a crossroads, this one’s for you.

In this episode:
• Bombay roots, hospitality school, and why I left India
• Noor & Mugaritz: philosophy over luxury—an example dish that messes with value and craft
• MAD Academy scholarship → Copenhagen → Noma contract in week two
• Immigration, burnout, and going “Off-Line”
• Farming, regeneration, and finding impact beyond the pass
• Why Fugitive Chefs exists and what’s next

Say hi / share your story: @fugitivechefspodcast
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Chapters

00:00 Intro: Birthday & why this is a solo episode
02:05 Bombay roots, festivals, family & food
06:30 Hospitality school in India → “chef” as management path
10:55 Writing to Noor, the accidental internship in Córdoba
13:30 Paris stage, back to India, then returning to Spain
15:55 Mugaritz: philosophy over producers, the “fake saffron” lamb story
18:40 First Indian hire, challenges & what Mugaritz taught me
19:55 MAD Academy scholarship (Environment & Sustainability)
21:45 Winter closure → Copenhagen → Noma four-week stage
23:00 Week two: offered a contract at Noma
24:45 Hours, elderflower nights, and the cost of excellence
26:15 Immigration spiral, London incident, “Off-Line”
30:05 Permaculture farm, healing & rethinking my path
31:40 R&D at Basque Culinary Center: impact beyond the pass
34:20 Why Fugitive Chefs—building a community
37:30 Call to action & birthday sign-off