Shivangi Sinha
Netflix’s ‘Next Gen Chef’ encourages contestants to embrace their roots and combine technical skill with storytelling through food. Rather than just focusing on culinary techniques, the show challenges participants to express their identities on the plate. In its first season, several chefs took to this concept in unique ways, but Khan Bataa stood out for deeply connecting with his Mongolian heritage. He showcased dishes that reflected his culture and personal journey and turned his background into a central element of his cooking.
Khan Bataa’s Undercooked Dish Led to His Elimination
Khan Bataa knew from the very beginning that he had to give his absolute best if he wanted to advance in the season. In the very first challenge, he was part of a team tasked with creating dishes inspired by Julia Child. He worked cohesively with his teammates, impressing the judges and securing a spot in the next round. This was a major accomplishment, as only 12 out of 21 contestants moved forward. In the second round, his team was challenged to create dishes inspired by Mediterranean cuisine.
Khan took the opportunity to experiment, presenting a citrus-cured salmon with fennel and carrot purée, a dish that was highly praised by the judges. However, the next challenge proved to be more difficult. Asked to make a savory dish featuring apple, he initially struggled and was advised to start from scratch. He ultimately presented a fritter with apple pancetta and miso apple butter, but the fritter was slightly undercooked. Unfortunately, this misstep led to his elimination. Despite the outcome, he was happy with his time as he was able to push his culinary boundaries while staying true to his vision as a chef.
Khan Bataa is Working as a Sous Chef, Along With Running a Business Today
Khan has built a versatile career by learning on the job at a string of respected kitchens. At Palisade Restaurant in Seattle, Washington, he honed his seafood focus, mastering whole-fish butchery, delicate poaching, shellfish cookery and the precise timing required for Pacific Northwest produce. By 2021, he joined Art of the Table, which had been led by Chef Dustin Ronspies. There, he deepened his understanding of seasonal tasting menus, close collaboration with front-of-house staff, and refined plating technique until the restaurant closed in November 2024. Since then, he has been working at Rose’s Luxury in Seattle, where he adapted to fast service, tighter ticket times, and ingredient-forward preparations.
Alongside restaurant work, Khan operates as a private chef, taking bespoke bookings and managing everything from menu concepts to sourcing, costing, mise en place and service. His repertoire ranges from a sticky Gochujang-braised pork belly to perfectly rested ribeye steaks and delicate desserts like strawberry mousse. Khan’s strengths include flavor layering, cross-cultural technique integration, and translating personal stories into cohesive menus. Whether running a busy station or cooking a private dinner, he combines technical precision with thoughtful hospitality.
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Khan Bataa Prefers to Keep Some Aspects of His Life Private
Khan keeps much of his personal life private, but it’s clear he enjoys traveling and experiencing new places. He visited Kauai in 2019. Friends and colleagues describe him as warm, approachable, and fun to be around, often building strong bonds with those he works with. Outside the kitchen, he seems to value meaningful connections and good company while balancing the demands of his professional life. Though he doesn’t share much about the people in his life, his pride in his Mongolian heritage is evident, as he often draws inspiration from it in his cooking. While he has kept his personal life away from the public, his social media account does feature some of his mouthwatering and stunning creations, such as Koji-cured Snake River Farms wagyu flank steak and basil pearl drops, for his fans to feast their eyes on.
