VIJAY THAPLIYAL
Executive Chef

A master in Oriental flavours, Chef Vijay comes with a wealth of two decades of expertise during which he worked his way through kitchens across the country and also in Beijing for a brief period which gave him hands-on experience and helped him strengthen his skills in the cuisine.

He has been instrumental in the re-launch of SET’Z at DLF Emporio in Delhi - a contemporary restaurant with seven international kitchens, where he was leading a team of 83 chefs.

PREM PAL SINGH
Executive Sous Chef

A specialist in European cuisine with a strong hand in Italian, French and steakhouse cooking, Chef Prem has over 15 years experience. He enjoys innovating with old world flavours, creatively blended with modern cooking trends.

At the helm of a team of 80 chefs at the hotel, he is renowned for curating exquisite menus for sit-down wine-paired evenings. Before joining The Lodhi, he was associated with Jumeirah Beach Hotel, Dubai.




NOBORU OZEKI
Japanese Master Chef

Internationally acclaimed Chef Noboru Ozeki is the 'Real McCoy' of the Japanese culinary art. His success is fuelled by an impressive culinary background spanning over 25 years. Born in Japan, he graduated from Law College but was always inclined towards the culinary field. Following his passion, he earned his early skills in Tokyo and began his career as a chef in Hawaii.

He then travelled around the world, developing his skills further in Philippines, India, Thailand and Sri Lanka while working with hotels like Mandarin Oriental, Hawaii; Sofitel Philippines Plaza, Manila; Mövenpick Resort, Boracay Island and Mövenpick Hotel, Colombo. He also won the Gold Medal in the Japanese division in 2011 for ‘Chefs on Parade - Manila - Ultimate Asian Showdown’.

TRIVENDRA RAWAT
Executive Sous Chef

Specializing in Indian cuisine, Chef Trivendra has over 12 years of experience and has worked under the tutelage of various icons of the hotel industry.

As a child, Trivendra grew up with a sense that he has to enter the Indian Military Academy one day, but life had something else in store for him. He got enrolled in IHM Thiruvananthapuram, Kerala and then went on to work with various Indian and International hotel brands.

He has great expertise in the curry section and Tandoor and also has exposure of Goan and South Indian styles of cooking. He has developed exclusive Ayurvedic cuisine themes and enjoys innovating with Indian food using local ingredients creatively blended with contemporary styles and presentation.




NURUL BASHAR
Chef de Cuisine

Chef Nurul has over 16 years of experience and specialization in Indian provincial cuisines. Born and raised in Orissa, he began his professional journey working his way up with hotels in Bangalore, after which he spent more than two years in Ho Chi Minh City, Vietnam. This opportunity helped him gain deeper insights into the trends of Indian cuisine internationally.

Subsequently, he came back to India and honed his skill in the intricacies of India’s thousand-year old royal culinary legacy. Before joining The Lodhi, he was the Sous Chef at Hyatt Regency Makkah in Saudi Arabia.

KAMLESH SINGH
Senior Sous Chef

Chef Kamlesh comes with more than 18 years of experience and a multi-skilled repertoire with expertise in an array of cuisines including Italian, European, Spanish, French and Indian.

He began his culinary journey in Mumbai, working his way up with stand-alone restaurants. Subsequently, he joined the acclaimed SET’Z at DLF Emporio, Delhi where he was heading a team of 30 chefs as Chef de Partie for five years. He later got the opportunity to hone his skills with the celebrity Italian Chef Aldo Zilli at his restaurant 'Zerruco by Zilli'.




SANTOSH KUMAR
Senior Sous Chef

A Mediterranean cuisine specialist, Chef Santosh started his career in 2001 in Bangalore. In due years, he got the opportunity to work with various luxury hotels including One&Only Royal Mirage, Dubai and Azzure by Spree Hotels, Goa. He also has pre-opening experience with Rockfish, Goa - a beach lounge offering Mediterranean cuisine and grills.

AKHILESH MAINDOLA
Senior Sous Chef, Events & Café (European Cuisine)

Chef Akhilesh has vast and versatile culinary experience of more than 13 years across the hospitality industry. A graduate from Delhi University, he pursued a 3-year apprenticeship in food production of Indian and Continental cuisine, after which he was associated with the Hyatt Regency, New Delhi for 5 years. Before joining The Lodhi in 2013, he was part of the team at Café E, DLF Emporio.




DHARMENDRA RAWAT
Sous Chef

Chef Dharmendra joined The Lodhi as Demi Chef de Partie in 2008 when the hotel was formerly The Aman, New Delhi.

After pursuing a Diploma in Hotel Management from Dehradun, he initially worked his way up with stand-alone restaurants in the capital. During his two decades of experience, he was later associated with various luxury properties including One&Only Royal Mirage, Dubai.

He was also conferred the prestigious ‘Master Chef Award’ for continental cuisine in the Indian Culinary Forum 2012, and achieved Bronze for the category of three-course set dinner menu in the AAHAR 2013 International Food Fair.

NIRMAL KARKI
Sous Chef

Chef Nirmal hails from Nepal and is an expert at curating traditional and simple yet comforting flavours based upon Nepal's cultural diversity and geography. He started his career in 2004 with the Grand Hotel in downtown Kathmandu, after which he worked with a Catering Service brand in Nepal. Before joining The Lodhi, he was associated with the Singinawa Jungle Lodge in the Kanha Forest Reserve, where he was the Head Chef for over five years.




RAHUL SHARMA
Chef de Cuisine

Chef Rahul comes with over 13 years of experience in fine-dining food operations. His cuisine is ‘Diversity Cuisine’ - diversity of the world being brought together with food. He believes ingredients are the real star of any cuisine and every dish he creates revolves around locally sourced, foraged ingredients presented with nouvelle flair.

After working with various luxury hotels in India, he won a scholarship from the acclaimed two-Michelin Star Restaurant ‘Noma’ in 2014. He was one of the 10 chefs chosen from around the world to be there in Copenhagen as part of their Annual Symposium. Subsequently, Rahul joined ‘Masque’ in Mumbai where was part of the restaurant’s core opening team. Between this period, he went back to Noma as a Stagier for 4 months which was a truly rewarding experience that left a great mark on his cooking.

SHUBHAM SHARMA
Chef de Cuisine

Born & raised in Delhi, Shubham has always been passionate to create culinary art which can be explored by gastronomes. With this philosophy in mind, he honed expertise in traditional Japanese fare like Sushi, Sashimi, Yakitori and Teppanyaki. However, his true skills lie in creatively blending these with modern techniques, without compromising on the authenticity of taste.

During his 8 years of career so far, Shubham has led various restaurants to new heights and was awarded the prestigious title of ‘Chef of the Year’ in Times Food & Nightlife Awards 2019.




SUJAL

SANJAY