My Story

I am a highly energetic, enthusiastic, and result-oriented hospitality professional currently serving as the Executive Sous Chef at the Royal Lancaster, London. The Royal Lancaster is a renowned 5-star hotel with 411 bedrooms, 7 outlets, 2 main restaurants with 2 Rosette awards, 14 PDR, and 2 ballrooms that can accommodate 1000 covers each. As an Executive Sous Chef, I oversee the overall culinary operations and assist the Executive Chef.

My love for cooking began in my childhood when I started stirring pots as a teenager. I pursued a degree in Hotel Management, Catering Technology, and Applied Nutrients to turn my hobby into my career. Over the past 20 years, I have held various positions in the hospitality industry, from an associate/commis chef to my current role. In my early career, I was recognized by the media for an article with recipes published by a famous national magazine of India, followed by another picture and article in a few months.

My focus is on the five important quadrants of the hospitality business, which starts with healthy, honest, and simple cooking, guest satisfaction, employee satisfaction, maintaining high standards, and profitability. I am fortunate to have worked for some of the most popular and premium hotel brands, including Hilton, J W Marriott, Intercontinental, Le Meridien, and Royal Lancaster. Additionally, I have done an on-stage live cooking session with famous BBC (Saturday Kitchen) celebrity Chef Ross Kelvin burden during the Taste of Asia event in London.

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I am also a lead culinary solutions consultant with Culinary Fusion Incubator, based in the USA. I have helped develop a panel of chefs specializing in different ethnic cuisines and launched Seven Spoons brand in the US market. Seven Spoons sells a line of internationally inspired skillet meals that allows consumers to make popular ethnic dishes from around the globe in a healthy and convenient way.

I have also been involved in identifying dishes based on both trends and white spaces, developing recipes to deliver on desired nutrition benefits, consumer testing, and commercializing them in the plant.

I have advised on developing a new line of chicken stocks and broths for Perdue, helped optimize recipes of a line of new nutritional beverages developed for a start-up in India, and developed a line of ethnically inspired ready-to-eat tuna products for Chicken of the Sea brand, among several other projects across the USA, India, the Middle East, and the UK.

My specialization lies in rebranding and relaunching various restaurants, including their concept, menu, service style, layout setup, design, and entire service ware. I enjoy experimenting with different cuisines while creating fusions and hybrids, as I believe a good dish needs some salt, pepper, and soul.

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