Member Info
As an Executive Chef at Nhow London under Minor Hotels Europe and Americas, I lead the culinary operations of a design-led 190 keys hotel that combines traditional British icons with unconventional contemporary style. I oversee the hotel restaurant – Guilty , sports bar, in-room dining, events, and the staff dining restaurant. My culinary journey spans over two decades, marked by a profound passion for gastronomy and a commitment to excellence . I have a proven track record of delivering high-quality food and exceptional guest experiences alongside a profitable P&L.
I am passionate about creating innovative and memorable dining experiences for our guests, while ensuring operational excellence and team development. I am always eager to learn new skills and explore new culinary trends and techniques.
My culinary passion ignited early in life when I experienced exceptional cooking mastery of my mother & grandmother at home, although it was my grandmother who introduced me to international cuisines including Middle eastern & Italian. This lead me to pursue formal education in hospitality where during my industrial exposure I met another culinary master Chef Sanjeev Kapoor – celebrity chef & a living legend. This foundational training equipped me with the essential skills & knowledge, setting the stage to embark on a 5star career at various luxury hotel brands in Mumbai-India such as TAJ, Oberoi’s Le Royal Meridien & Hyatt Regency. During my time in Mumbai I also won a Gold medal for my starter at the “Nestle Young Star chef” competition while competing with some very senior chefs from the Mumbai dining scene.
Hungry to learn modern European cookery I moved to the United kingdom in 2003 for my post-graduation in Hospitality which helped me gain a footing in London culinary scene. During the last 22 years I have enjoyed working at some of the best luxury hotel brands such as Jumeirah Carlton Towers, The Savoy, Grosvenor House, Charlotte Street Hotel (Firmdale group), The Edition & Rosewood London.
My passion led me to compete at the Hotel and restaurant show where I won a Silver best in class medal in the Traditional Pasta category alongside various accolades at the hotels that I worked for such as
Best Starter – Salmon mi cuit with beetroot & horseradish foam
Best Mains – Stuffed pigeon breast with confit pigeon pithivier & a blackberry-marsala jus
Best Dessert – Buttermilk pudding with poached Rhubarb & strawberries.
I have also been awarded Best employee & Best Manager of the quarter at the Jumeirah Group hotels in London.
I also hold an MBA in Project Management from Hult International Business School and a PG in Hospitality & Business Management from IHMES, Isle of Man.
Under my leadership, the hotel’s dining venues have gained acclaim for their creative menus and exceptional service. Before joining Nhow London, I have honed my management & leadership skills in various prestigious establishments, including Executive chef position at Sofitel St. James & W London. My culinary philosophy emphasizes the use of fresh, locally sourced ingredients to create dishes that are both innovative and reflective of diverse culinary traditions.
My commitment to excellence has earned me recognition in the culinary community, including features in publications such as Luxurious Magazine, which highlighted my unique approach to classic dishes. Through our dedication to the craft and expertise, me and my team continue to elevate the dining experience at Nhow London, making it a destination for both locals and visitors seeking exceptional cuisine.
