Chef Sanjay Agarwal | Executive Chef Taj The Gateway Hotel (Agra) |


Signature Dish(es) :-Nihari Gosht with Gilafi Kulcha

Favourite Restaurant(s) :-Oudhyana (The Indian Awadhi restaurant) at Vibanta by Taj Lucknow

Favourite Dessert(s) :-Zafrani Phirini

Favourite Drink(s) :-Ginger lemon green tea


What inspired you to become a chef?

Since my childhood, I was very much fond of eating and trying something new on my own in the kitchen. I never realized it is going to become my career one day. So my interest in the cooking and thought that I can do better in this field inspired me to become a chef.



What is the one cuisine that you are most comfortable cooking? Enjoy the most

My specialization is in Chinese cooking and I love Chinese food.



Is there a chef you admire the most? Who and why?

I admire Chef K.Natarajan the most. He was the corporate chef of Taj gateway Hotel and Resorts. Although he was a very strict person he was totally dedicated towards his work and best in knowledge sharing. I have learned a lot from him as the full detailing of food, from choosing the right ingredients to converting it to finished product and serving to the guest at the right temperature, presentation and garnish.



When are you happiest at work?

When a guest appreciates my food.



What have been the key drivers for the success of your journey?

Continuous hard work and learning.



Do you have any advice for someone wanting to become a chef?

If you are really passionate about this profession, innovative and ready to sacrifice your personal life only then choose this industry and career of a chef.



Who do you love cooking for the most?

Semolina / Suji Halwa


ABOUT Sanjay Agarwal | Executive Chef Taj The Gateway Hotel (Agra) |


Executive Chef Sanjay Kumar Agarwal is a Hotel Management Graduate from Government Institute of Hotel Management, catering technology and applied Nutrition from Dehradun. He did his schooling from Lucknow and a commerce graduate from Lucknow University.

The interesting thing about him is that he started doing his chartered accountancy and left it for hotel management because somewhere Chinese walk and ladle were waiting for him to become well known Chinese chef In Taj Group of hotels. 

He started his career with Taj Group of hotels in 1987 through campus selection. He started as Trainee commis -II at Taj Mahal Hotel New Delhi in House of Ming Kitchen. House of Ming is a well-known Chinese restaurant in New Delhi. From Delhi he was transferred to Taj Bengal Calcutta, Taj Lucknow, Taj Gateway Hotel Surat and now at The Gateway Hotel, Agra. In last 31 years of experience he worked at different capacity and became Executive chef In Lucknow itself.