As an Executive Sous Chef at Le Méridien Hyderabad, Chef Dutta will be responsible for the overall culinary operation of the hotel.

Le Méridien Hyderabad appoints Chef Rahul Dutta as Executive Sous Chef.

Chef Rahul Dutta brings with him 14 years of culinary experience. He has amassed diverse experience in the world of culinary arts and hospitality, having worked with leading hospitality companies in India, UAE and Nepal. 

His professional career began after he obtained a degree in Hotel Management & Catering Technology from I.H.M Bhubaneswar and joined The Oberoi Grand Kolkata. Over his career span, he has worked with Taj Rambagh Palace, Lalit Jaipur, Fairmont Bab Al Bahr, DoubleTree by Hilton Goa. Prior to joining Le Méridien Hyderabad as Executive Sous Chef, his last assignment was with Marriott Kathmandu.

What distinguishes him from others is his ability to play with every aspect of taste and texture. He strongly believes that food is an emotion and that every dining experience is a memory for the guest. Chef Dutta is passionate towards elevating the guest culinary experience in the hotel by creating menus which are inspired by traditional recipes with a pinch of modern innovation, focusing on locally sourced ingredients and exploring innovative ways of amalgamating traditional with modern culinary concepts. He always tries to reinvent or add a new aspect to a dish.

As an Executive Sous Chef at Le Méridien Hyderabad, Chef Dutta will be responsible for the overall culinary operation of the hotel. He unwinds by spending time with his family and also loves travelling, observing different cultures and eating local food.