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 |