Cooking is like love, it should be entered into with complete abandon or not at all
People who actually love cooking (Delhi’s chefs)
Nishant Choubey Corporate chef Seinan group
Nishant Choubey comes from a family of academicians. He did his schooling from kendriya vidyalaya & Bokaro steel city. Graduated from Bhopal catering college. His first appointment was with the Oberoi group of hotels, Rajvilas Jaipur. Where he worked for over two years. After he left Oberoi, he joined Jumeirah group as part of the pre-opening team for Madinat Jumeirah.
Post spending three years with Jumeirah he joined olive and was involved with olive bar and kitchen Mehrauli. He was again a part of the pre-opening team for olive beach, Japanese restaurant Ai and lap. Before joining Dusit Devarana New Delhi he worked at the celebrity restaurant Cibo. READ MORE
Chef Vaibhav Bhargava | ITC Maurya | New Delhi |
Currently working as the Executive Sous Chef ITC MAURYA and spearheading TIAN restaurant (Modern Asian progressive cuisine) wherein giving an innovative and contemporary touch to all classic dishes. In terms of the outreach, engaged with all key influencers in the city.
Worked with iconic restaurants in five star hotels like TKs- Hyatt and renowned stand alone like Guppy, Love hotel by ai. READ MORE
Chef Manish Kusumwal | Corporate Chef | Berggruen Hotels Pvt. Ltd. – Keys Hotels |
With a hotel management degree from IHMCT & AN, Chennai, He brings an experience of over 22 years in the F&B industry. His expertise lies in planning as well as execution and have managed kitchens, restaurants as well as events. He is skilled at handling operations – which can be applied to a large event, a catering requirement, a lifestyle soiree or day-to-day running of a kitchen or restaurant. READ MORE
Chef Vasu Reddy | Group Executive Chef at Lemon Tree Hotels |
Chef Vasu Reddy started his culinary journey with Taj Group of Hotels as a Kitchen Management Trainee, Chef Vasu Reddy pursued his hotel management course from one of the top colleges in India renowned for their teaching abilities and the infrastructure they provide, the college excels in food production and focuses more on molding them to apt as per the industry standards. READ MORE
Instagram – https://www.instagram.com/vasu.reddy/
Chef Brijesh Kumar Sharma
Chef Brijesh Kumar Sharma said It not only showcases my own creation but also showcases techniques and flavors of chefs that Chef Brijesh Kumar Sharma might not have been exposed to otherwise. This is platform for food lovers where chefs and gourmets around the world can attain knowledge by sharing and promoting food pictures, recipes as well as various food related news and activities. READ MORE
Facebook – https://www.facebook.com/brijesh.sharma.716
Chef Toshit Sharma | National Corporate Chef at Rational International India Pvt.Ltd.| Gurgaon |
Chef Toshit Sharma graduate in Hotel Management from IHM, Gwalior. After finishing his course, He started his career with Oberoi Hotels in India, where he learned the kitchen basics in different sections. Chef Toshit worked in six different countries throughout his career where he learned different culinary techniques with the international chef’s. Working abroad was an incredible exposure to develop his skills. READ MORE
Chef Keshav Raj Pandey | Taj Gateway Resort | Gurgaon |
Chef Keshav born & brought up in New Delhi has done his graduation in Hotel Management from IHM Jaipur. He has experience with leading hospitality brands.
Chef Keshav has Completed his Industrial Training from SHANGRI-LA EROS, New Delhi in 2012.Also he went Training at Parikrama- The Revolving Restaurant. Chef Keshav Joined Taj Group of Hotels in Management Training Programme in 2014. During his programme, he has worked in various Taj Hotels. After completion of his Programme he has posted as Chef De Partie in Taj Groups and Now serving at Taj Gateway Resort, Damdama Lake, Gurgaon. READ MORE
Chef Vikas Shirivastva
Chef Vikas started his career with Hyatt Regency New Delhi In 1996 and after that moved on to work with Radisson Hotel till 2006. Later he joined ITC Maurya as a Pastry Chef In the year 2006 and continued his service with them till 2010. Currently he is working as Sr. Executive Pastry Chef with Le Meridien Hotel New Delhi. READ MORE
Chef Chef Randhir Tiwari – Hyatt Regency Delhi
hef Randhir has almost 20 years of experience from top 5 star hotels, restaurant, lounges & clubs. In year 2000 graduating from Delhi university stalkings Singh college. Chef Randhir tiwari, is one of the most critically acclaimed chefs in delhi ncr region now. Randhir was the first chef to receive a huge success in displaying Indian Culinary art in INDO FEST, held in port of Spain (Caribbean Islands) , Australia (sydney) & in HYATT REGENCY, Delhi as an apprentice cook, where he was announced most innovative cook & where he covered all the specialty outlets like La Piazza (Italian), Djinns (Night club with Mediterranean food), TK’S (Oriental Teppanyaki Grill), Delhi Ka Aangan (india awadhi), along with bakery, garden manger, bakery etc. to gain a vast knowledge of world cuisine. READ MORE
Chef Sujeet Singh | Executive Chef at Radisson, Noida |
Chef Sujeet Singh has 16 years of extensive and rich experience in the Hospitality in F&B operations and guest servicing in the hospitality industry. Skills in managing and running of the culinary operations and ensure optimum delivery to the customers.
Chef Sujeet Singh Handling the operations, and rendering appropriate hospitality solutions to guest. Managing the overall profitability of operations with strategic utilization & deployment of available resources to achieve organizational objectives and operating standards. Chef Sujeet Singh Work together with Sales and Marketing team to tap/ explore greater market/business volumes. READ MORE
Chef Nitish Chopra | Sous Chef | Marriott International | New Delhi |
Nitish Chopra, Started his career in October 2010 with The Oberoi group, and got posted in THE OBEROI NEW DELHI as a commis chef and after a period of three years and 4 months honing his
culinary skills he was promoted to CDP (chef de partie) in the same group and then in 2016 when The Oberoi, New Delhi was in its face-lifting stage. He was transferred to The Oberoi, Gurgaon as SR. CDP over their he got work with many of the great chef and under the supervision of Chef Manish Sharmahe got the chance to work with Chef Mario Peacke (ONE MICHELIN STAR) Chef de cuisine at award winning restaurant Luce D’Oro, when he visited India to present his signature seasonal cosmopolitan culinary style in seven course in threesixtyone at The Oberoi, Gurgaon and was called back to The Oberoi New Delhi in 2017 for the reopening of the Legendry hotel. READ MORE