Rajesh Kumar Roy, Executive Chef, Le Meridien Gurgaon
Chef Rajesh Kumar Roy is an alumnus of IHM Kolkata. Chef Rajesh Kumar has over 15 years of professional expertise with reputed brands such as The Park, Bengaluru, Park Hyatt - Goa and Grand Hyatt – Mumbai, The Leela Goa, The Oberoi Mumbai and The Trident Nariman Point, Mumbai. Chef Rajesh Kumar Roy also has international exposure with Al Faisaliah Hotel, a Rosewood Hotel and Resort, Saudi Arabia. In his last assignment, Chef Rajesh Kumar Roy was the Executive Chef of Trident Jaipur for 2 years.
During his personal time, Rajesh loves to cook for his family and also has interest in workout, music and movies.
Anil Kumar, Executive Pastry Chef, Le Meridien Gurgaon
Executive Pastry Chef,Anil Kumar has one of the most impressive resume spanning over 15 years across national and international properties.An acclaimed award winning pastry artist,Chef Anil’s style is a combination of versatility and innovation.He loves working with chocolates and everything around it.While,he dishes out the perfect classic desserts,you can always hope to expect an element of surprise in his creations.Chef’s special recommendations include Le Meridien’s signature Éclairs,The Tiramisu,Baked Anzac Apple Crumble and Irish Baileys.Come,be a part of his sweet obsession.
Amit Kumar, Head Chef, Bella Cucina
Chef Amit was born in Bihar and drew the inspiration to cook while seeing his mother cook at home that helped him form professionally as a chef and then later pursuing his career in the field of cooking. He began his climb to success as his career started with prestigious brand names of the hospitality industry like Trident Hotel (Gurgaon), Hyatt (Hyderabad), Westin (Hyderabad) to name a few. He has worked in India’s first Prego as well that helped him to discover the value and flavours of Italian cuisine. He then joined Pullman Gurgaon (now Le Meridien Gurgaon) for their soon to be opened French-Italian restaurant La Riviera as Sous Chef. With his perfect sense of modern culinary aesthetics and his verve for creative cooking, he is spearheading progressive Italian cuisine at Bella Cucina at Le Meridien Gurgaon, Delhi NCR.
His cooking philosophy is simple: be well rooted to the Italian tradition, with an eye to innovation. He believes that dishes should not be radically changed, but, vivified with changes which do not alter their spirit. His cooking techniques will surely give his dishes a unique and contemporary spin!