Rajiv Kumar Appointed as Executive Chef at Radisson Blu Resort & Spa, Karjat
With an illustrious career spanning over 12 years, Chef Rajiv brings his immense knowledge of the hospitality industry.
CHEF RAJIV Kumar has been appointed as the new Executive Chef at Radisson Blu Resort & Spa, Karjat. With an illustrious career spanning over 12 years, Chef Rajiv brings his immense knowledge of the hospitality industry. Having worked with a number of renowned hotel brands across the hospitality sector, he has managed to hone his culinary skills over the years.
After taking a culinary course in “Food Productions and Culinary Arts” from Chandigarh approved by City & Guilds London, Chef Rajiv started his journey with the Sarovar Group of Hotels. His passion to cultivate the finest of culinary operations adhering to upcoming market trends and innovations has made him stand out as one of the successful Chefs in the industry. His last stint was at the luxury destination property, Jaypee Residency Manor in Mussoorie as Executive Chef.
A cuisinier hailing from North India, Chef Rajiv’s passion for preparing food led to him specialise in Indian, Chinese, Thai, Italian and Mexican cuisines and hosting a number of food festivals through prime years of his career and continues to do so.
During his early years in the hospitality industry, Chef Rajiv also trained at Jalandhar’s renowned destination property, “The Grand Lilly Resort”. He moved on to start his career as a Continental Chef with Geoffery’s Pub & Restobar for 2 years, post which he took on the role as Chef-de-Partie in early 2008 with leading banquets called Pot Pourri, curating specialised menus for the property’s VIP occasions. Following his short stint with the premium banquets, Chef Rajiv was appointed as the Sous Chef at WIAA Club (now called the Malabar Hill Club) - a prime destination for aristocrats and bureaucrats in Mumbai.
It was in April 2009, when Chef Rajiv was appointed as the Executive Chef of Park Plaza Silverton Mussoorie followed by leading the team once again as the Executive Chef at the Golden Palms Hotel and Spa Mussoorie in 2011. He was responsible to curate special food festivals, giving the hilltop property a stunning revamp including local produces and reviving the North Indian cuisine with delectable variations of International standards. After catering to the elite well-travelled guests for a period of two years, Chef Rajiv joined the team of Jaypee Residency Manor in Mussoorie to head the F&B department where he revamped the menu. With his expertise in working with destination properties, which he now brings to the Balinese inspired destination property of Radisson Blu Resort & Spa, Karjat
Apart from being extremely enthusiastic about gastronomy, he is also very passionate about travelling and exploring new destinations.
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