View Our Culinary Professionals
| Profile Picture | Name | Title | Experience | CV | VP |
|---|---|---|---|---|---|
 | Vivek Partap Singh | CDP (Continental) | 8+ years of overall culinary experience, including 6+ years of overseas experience in Saudi Arabia with Catrion CateringHolding Company as Chef de Partie (Continental cuisine, high-volume catering), and 3 years of experience in India with Cabana Hotel, a 4-star property, specializing in Continental cuisine. | CV | VP |
 | Sudheer Begari | Cook (Continental) | 4+ years overall culinary experience, 4+ years overall culinary experience, including 3+ years overseas experience at NorwegianCruise Line, Florida and Abu Dhabi National Hotels, UAE, for 2 years worked as a Industrial trainee in India 4–5 star properties (Green Park Hotels & Resorts) | CV | VP |
 | Mukesh Kumar Bunker | Executive Chef / Private Chef | 15.5+ years’ experience, including ~13 years overseas (UAE) in 5-star luxury hotels and private fine dining kitchens. | CV | VP |
 | Mohammad Imran Afroz Alam Khaan | CDP (Continental) | 16+ years culinary experience, including 12.5 years overseas (Germany, USA, UK, Singapore) | CV | VP |
 | Pankaj Raj Joshi | Demi CDP (Italian) | 12 years of overseas culinary experience in UAE, including 5-star hotels (Waldorf Astoria, Anantara Eastern Mangroves)and 4-star resorts (Danat Hotels, Al Hamra Palace) | CV | VP |
 | Ram Kumar Shrestha | Junior Sous Chef | 10+ years of culinary experience, including 8+ years overseas in 5-star luxury hotels & resorts (W Doha, Ritz-Carlton SharqVillage, Westin Doha, Asiana Hotel Dubai, Al Ain, Oman) | CV | VP |
 | Padam Bahadur Thing | Sous Chef (Italian) | 9 years of overseas culinary experience (UAE & Malta) including luxury 5-star hotels (Palazzo Versace Dubai, Westin Dragonara Malta) and 4-star hotels (Novotel/IBIS Abu Dhabi) | CV | VP |
 | Souran Bhowmick | CDP (French) | 10+ years of culinary experience, including 2.5 years overseas in 5-star luxury resorts (Emerald Maldives Resort & Spa, OBLU Select Sangeli Maldives) and 6 years in India across 5-star and 4-star hotels (Radisson Kolkata, The Kenilworth Hotels & Resorts, The Park Goa, The Baga Marina) | CV | VP |
 | Harish Nelapati | Demi CDP | 8 years of culinary experience, including 3.5 years overseas in 5-star luxury resorts (Maldives) and 2 years in India (Radisson Blu, Avasa, NKMS) | CV | VP |
 | Ramarao Maloth | CDP (Continental) | 6+ years of culinary experience with overseas 5-star exposure in Maldives (Veligandu Island Resort & Spa, Dhigali Maldives) and Qatar (Intercontinental Doha) | CV | VP |
 | Arfin Ahmed | Commis | Over 2 years of overseas culinary experience in UAE 4 & 5-star hotels (Address Beach Resort Dubai, Millennium Place BarshaHeights, Copthorne Hotel Sharjah) | CV | VP |
 | Ankit Prajapati | Commis I | 3+ years overall culinary experience, including brief overseas exposure during on-the-job training at Treat Beach Resort & Spa and 2+ years in Indian 4–5 star properties (Anjushree Hotel, The Khedapati Hotel, La Roca International Restaurant) | CV | VP |
 | Syed Saif Ali | Demi CDP | 3+ years overall culinary experience, including 1 year 3 months overseas in 5-star properties (InterContinental Doha and Anjum Hotel Makkah, Saudi Arabia) and 2+ years in Indian 4–5-star properties (Seazen Group, Commi 1 & DCDP) | CV | VP |
 | Harsh Kakrani | Line Chef | 6+ years of culinary experience including overseas exposure at OZEN Life Maadhoo, Maldives, and Indian 5-star properties (JW Marriott Goa, Trident Udaipur, Fairmont Jaipur) | CV | VP |
 | Nithin Mothkula | Chef De Partie | Nithin Mothkula has 5+ years of overall culinary experience, including 3+ years of overseas experience in Dubai and Oman as Chef de Partie at Prego’s (Italian Cuisine) – Media Rotana, Dubai, and Commis II at Salalah Rotana Resort, Oman. He also completed cross-department training at Marriott Hyderabad Hotel & Convention Centre, India. | CV | VP |
 | Suraj Dhami | COMMI III | Suraj Dhami has 2.5 years of overall culinary experience, including 2 years of overseas experience in Dubai as Commis III at One & Only Royal Mirage (luxury 5-star property, multi-cuisine operations) and 6 months of training experience in India at The Ananta Hotel & Resorts, a 5-star property in Udaipur. | CV | VP |
 | Nihal Merugu | Line Cook | Chef with international experience across luxury resorts, fine dining, and hotel kitchens in the USA, Netherlands, and India, specialising in high-quality food preparation, kitchen operations, menu development support, and strict food safety compliance within fast-paced culinary environments. | CV | VP |
 | Prem Raj Gaddam | Sushi Chef | 7+ years of culinary experience, including 4 years overseas in 5-star luxury resorts (Emerald Maldives Resort & Spa, DoubleTree by Hilton – UAE) 2 years in India with 5-star and 4-star hotels (Novotel Hyderabad Airport, Sage Sustainable Living Kitchen) | CV | VP |
 | Yashdeep Singh | Sous Chef | Experienced Sous Chef with 7+ years of experience in high-volume restaurant kitchens across India, specialising in operations, menu development, staff training, and food safety standards. Skilled in leading culinary teams in fast-paced environments, improving kitchen efficiency, inventory control, and maintaining consistency in food quality and presentation. Brings strong expertise in modern dining operations, team leadership, and delivering high-quality guest dining experiences across premium restaurant concepts in Delhi. | CV | VP |
 | Akhil Badugula | Senior Sous Chef | 6+ years of culinary experience across luxury hotels, cruise lines, and high-volume kitchens, including international exposurewith Costa Cruise Line (Italy) and leading hospitality brands such as GRT Hotels & Resorts, Radisson Blu, Park Hyatt, and The Westin. Skilled in kitchen operations, menu development, HACCP compliance, and delivering high-quality dining experiences in fast-pacedenvironments. | CV | VP |
 | Adnan Khan | Culinary Trainee/ commie III | 3+ years of culinary experience across luxury hospitality environments in India and the United States, including DesertMountain Golf Club (USA) and Radisson Blu. Skilled in multi-cuisine preparation, bakery & patisserie, high-volume kitchen operations, and maintaining international food safety standards, with strong exposure to fine dining and premium guest service. | CV | VP |
 | Vijith Bhaskaran | Chef | Dedicated commis chef with 6+ years of international kitchen experience across cruise lines, hotels, and restaurants. Strong hands-on expertise in food preparation, main course cooking, mise en place, stock rotation, and hygiene standards. Experienced in working efficiently in high-volume kitchens, supporting senior chefs, and maintaining quality, cleanliness, and consistency across all service periods. | CV | VP |
 | Arindam Chatterjee | Demi CDP | 6+ years of culinary experience including overseas training at Gaylord Opryland Resort & Convention Center (Marriott Hotels, USA) and Indian 3–5 star properties (Chunda Palace, Pipal Tree Hotel, Zone by The Park, Morvee Hotels) | CV | VP |
 | Kumar Gowada | Cook (Italian & Lebanese) | 3+ years overall culinary experience, including 1+ year overseas at On the Wood, Oman, specializing in Italian and Lebanese cuisine, and 2+ years in India across 4–5 star and other food establishments (Vindhu, Anjaneya Restaurant, La Marvella Sarovar Premier Hotel, Shelton Hotel) | CV | VP |
 | Naga Ravi Chandra Somisetty | Demi CDP | Experienced Demi Chef de Partie with international cruise line experience in the United Kingdom and hands-on expertise in continental hot and cold kitchen operations, buffet production, food preparation, and hygiene standards. Brings experience from P&O Cruises and is currently working at Katha Speciality Coffee & Artisanal Bakehouse. Skilled in high-volume kitchen operations, station management, food safety compliance, inventory handling, and training junior kitchen staff while maintaining quality and consistency in fast-paced culinary environments. | CV | VP |
 | Ajilan Raseena Ameerudeen | Chef (Italian) | Ajilan AR is an experienced chef de partie with over 10 years of experience in continental, multicuisine, and Italian kitchen operations within luxury hospitality environments. He has strong expertise in kitchen management, menu development, team coordination, food costing, guest interaction, and maintaining food hygiene and safety standards. He also has over 2 years of hands-on experience working with wood-fired pizza ovens in fast-paced kitchen environments | CV | VP |