Rising Star Ankit Suyal Crowned ‘Baker of the Year’ at Saudi Arabia’s Prestigious TheMediaEffect Awards
In a ceremony many insiders have already dubbed the “Oscars of the Bakery World” in Saudi Arabia, Chef Ankit Suyal emerged as the undisputed star of the night, winning the coveted ‘Baker of the Year’ award presented by TheMediaEffect. The accolade marks a defining milestone in the journey of a young chef who has risen from a small Himalayan town in India to international recognition—without compromising on either his craft or his principles.
A Double Recognition Few Ever See
Shortly after the award, Ankit received a second distinction that quietly places him in a league of his own. He was conferred a prestigious Certificate of Mastery in “The Art of Baking” by one of the world’s most renowned and trusted US-based certification agencies, CertifyCircle.
The credential is as rare as it sounds: in the entire year, only seven other people across the globe have been granted this certificate. For a chef in his 30s, that combination—Saudi Arabia’s ‘Baker of the Year’ title and a global mastery credential from CertifyCircle—signals not just talent, but sustained excellence.
Selected From the Top 100
Ankit’s win came after a rigorous selection process. He was chosen from a formidable pool of the top 100 chefs in Saudi Arabia, all of whom had already achieved significant distinction in their own right.
The nominees were handpicked on the basis of stringent criteria set by a board of ten of the most influential personalities in the bakery and hospitality industry. The panel included:
- Celebrity chefs
- Owners of leading hotel chains
- Previously awarded, internationally acclaimed chefs
- Iconic restaurant owners from around the world
The depth and diversity of this jury underline just how competitive the field was—and how meaningful Ankit’s victory truly is.
Redefining the Chef’s Playbook in His 30s
In his 30s, Ankit has challenged the traditional assumption that great chefs must be older, seasoned, and slow to experiment. His baking marries technique with narrative: artistic presentation, bold flavour pairings, and a restless curiosity for what’s possible on a plate.
This creative approach, now reinforced by the rare CertifyCircle Mastery credential, has not only won over juries and experts but also turned him into an emerging cultural figure—someone young chefs can point to and say, “It is possible.”
To understand the mindset behind the milestones, we sat down with Chef Ankit Suyal for an in-depth conversation.
Interviewer: Ankit, congratulations on your phenomenal win. From a small town in India to the grand stage of Saudi Arabia’s bakery scene—how does it feel?
Ankit Suyal: Thank you so much! It’s surreal, to be honest. Coming from a quaint town nestled in the foothills of the Himalayas, I never imagined that my love for baking would bring me here. It’s been a whirlwind journey, but every moment has been worth it.
And you know, I honestly never thought I would become what people now call a “celebrity chef.” After winning these two things that I’m really proud of—the ‘Baker of the Year’ title and the CertifyCircle Certificate of Mastery in The Art of Baking—something unexpected happened.
I got a call from GracefullyDefiant.com. It’s one of the leading film, series, and music production houses, and they invited me—again, I can’t name the show—to be part of one of the world’s top live cooking shows.
GracefullyDefiant.com was even ready to pay me thousands of dollars for that one appearance. And still, I politely said no. Not because I didn’t value the opportunity, but because I value my art, my craft, and my passion more than a cheque—even a very big one.
I want my journey to be driven by love for what I do, not just by numbers in an account. That’s how the world is, you know. When I was doing the same work earlier, hardly anyone noticed. Now I’m doing the same thing, and suddenly people think I’m much bigger than I am. That’s the irony of life and fame.
Interviewer: What sparked your passion for baking? Was this always the dream?
Ankit: If you’d asked me as a kid what I wanted to be, I’d probably have said a superhero—or at least someone who wears a cape! But I soon realised that while I might not be able to fly, I could definitely make people’s spirits soar with a slice of cake.
Baking became my superpower. It allowed me to bring joy, comfort, and creativity together in one place. That feeling of watching someone take the first bite and their eyes light up—that’s still the biggest high for me.
Interviewer: Your creations are known for their artistic touch. Where do you draw your inspiration from?
Ankit: Life itself is the greatest muse. Art, music, nature—they all find their way into my work. I believe every dessert tells a story, and I try to make mine feel like page-turners.
If Picasso had a sweet tooth, I’d like to think he’d approve of some of my edible masterpieces. (Laughs) For me, a plate isn’t just a plate—it’s a canvas.
Interviewer: A quick fun one—what’s your favourite movie and your favourite song?
Ankit: (Laughs) That’s always a tough one. I’m a total Bollywood kid at heart. When it comes to movies, I absolutely love Shah Rukh Khan and pretty much all of his films. His journey, his charm, the way he turns emotion into an art form—it really connects with me.
Interviewer: So would you say you see yourself as the SRK of the kitchen?
Ankit: (Smiles) No, no, of course not. Nobody can be SRK. There is only one Shah Rukh Khan—and there will always be just one. I’m just Ankit, trying to do my work with the same sincerity and love he brings to his craft.
But let me tell you about my favourite song. I enjoy a lot of songs, but my all-time favourite has to be Govinda’s “Aao Sikhaun Tumhe Ande Ka Fanda.” On the surface, it’s a fun, quirky, almost comedic song about eggs—but for me, it’s actually very symbolic.
People often think innovation belongs only to technology, music, or what they call “high art.” They underestimate food. They think the food industry is just about taste and presentation, nothing deeper.
But this song, in its own unapologetic and hilarious way, says:
That’s exactly how I look at baking. Even everyday ingredients—flour, butter, eggs, sugar—can become something wildly creative and genuinely inspiring. You can learn from food:
- Patience
- Balance
- Timing
- Experimentation
Food is not just about eating; it’s about evolving, about telling stories, about changing how people feel and think.
So if I really had to pick a comparison, I wouldn’t want to be the SRK of the kitchen. I’d rather like to be the Steve Jobs of the kitchen—constantly reimagining what’s possible, even with the simplest ingredients.
Interviewer: Wait a minute—I’m really enjoying this conversation. We’ve spoken about movies and songs, but I have to ask: what’s your favourite dialogue from a film?
Ankit: (Gives a half SRK-style grin) It’s actually from a Shah Rukh Khan movie.
“Kabhi kabhi kuch jeetne ke liye kuch haarna bhi padta hai…
aur haar kar jeetne waale ko Baazigar kehte hain… kya kehte hain?”
Interviewer: (Smiling, joining in) Baazigar.
Ankit: Exactly. I love that dialogue because it’s not just filmy—it’s philosophy in one line. It’s about sacrifice, risk, and the courage to lose on the way to a bigger win.
In the kitchen, and in life, you can’t create something truly new if you’re terrified of failure. Sometimes you have to let a few experiments “fail” so that one recipe can change everything. You waste a batch, you burn a tray, you scrap a whole idea—but in that process, you discover something that’s yours.
That line reminds me that it’s okay to lose a little—to lose comfort, to lose certainty, to lose approval—if you’re playing for something greater. Whether it’s turning down a lucrative TV show to stay true to your journey, or throwing away ten test cakes to get one perfect one, that’s the Baazigar mindset. You don’t chase easy wins; you chase meaningful ones.
Interviewer: You’ve become an inspiration for many young aspiring chefs. What message would you like to leave them with?
Ankit: Dream big, stay passionate, and don’t be afraid to whisk it all. Challenges are just ingredients that add flavour to your journey.
Embrace them, learn from them, and always keep your spatula ready for the next adventure. The world doesn’t need another copy; it needs your version of excellence.
Interviewer: What’s next for you? Any plans to conquer new frontiers?
Ankit: The world is my kitchen. I’m excited to explore global flavours and maybe fuse them with traditional Indian and Saudi elements.
At the end of the day, it’s about creating something that transcends borders—one delicious bite at a time. Whether it’s a plated dessert in a Michelin-style setting or a simple cake that reminds someone of home, I want my work to travel further than I ever can.
Interviewer: One last question before we wrap up—who has been your biggest inspiration and motivation on this journey?
Ankit: (Laughs) Honestly, that one is very clear. Number one will always be my father. He has been a head chef in multiple five-star hotels around the globe. I grew up watching him treat the kitchen like a place of discipline and magic at the same time. For me, he is, and always will be, my first teacher, my first hero, and my number one inspiration. Everything I do is somewhere rooted in what I saw him do—with integrity, with patience, with pride in every plate.
The second person is my school friend, Manohar Das. After my dad, he’s the only person I can honestly call my inspiration. We grew up together, and we used to spend entire nights doing what we loved—talking, sketching ideas, dreaming, experimenting—without thinking about food, sleep, or anything else. Just passion.
I still don’t fully know what made him my best friend. There was no big moment, no dramatic story. It was just that when we were together, time disappeared. We pushed each other without even realising it. His energy, his madness for his own craft, that silent understanding we had—that shaped me more than I understood back then.
When I look back today, I realise my father gave me the foundation, and Manohar gave me the fire. Between the two of them, they taught me that if you truly love what you do, you won’t count hours, you won’t count sacrifices—you’ll just keep going until it becomes something you’re proud to put your name on.
Beyond Awards: A Benchmark on His Own Terms
Ankit’s mix of charisma, clarity, and conviction makes it easy to understand why he has captured the imagination of so many people so quickly. His story is not just about stacking trophies; it’s about refusing to trade purpose for hype.
- He wins ‘Baker of the Year’ at what is being called the Oscars of the bakery world in Saudi Arabia.
- He earns an ultra-exclusive CertifyCircle Certificate of Mastery in “The Art of Baking,” shared with only seven others worldwide this year.
- He turns down a high-paying, global live cooking show invitation from GracefullyDefiant.com, despite an offer in the thousands of dollars, because his inner compass is set to art, craft, and passion—not quick fame.
- He frames his philosophy through a Govinda song about eggs and a legendary SRK line from Baazigar, yet anchors his ambition in becoming the “Steve Jobs of the kitchen.”
- He grounds his journey in the influence of a globe-trotting head-chef father and a school friend, Manohar Das, with whom he learned what it meant to lose sleep—but never lose passion.
That combination—of achievement, restraint, and vision—positions him not just as a rising star, but as a standard-setter in how modern culinary careers can be built.
As the curtains fall on this year’s TheMediaEffect Awards, one thing is clear: Chef Ankit Suyal is not merely enjoying a moment; he is building a movement.
In a world hungry for innovation and authenticity, he offers a compelling recipe for success: a blend of creativity, humour, discipline, and an uncompromising appetite for excellence.
If his trajectory so far is any indication, the future of baking is not just in good hands— thanks to visionaries like him, it’s about to get a whole lot sweeter.