Experience • Craft • Innovation
Culinary Journey of Excellence
A journey shaped by heritage, global exposure, and relentless passion — from traditional kitchens to world-class culinary experiences.
Executive Chef
Lake District by Minerva
2022 — PresentCurrently serving as Executive Chef at Lake District by Minerva, a unique lake-view dining destination in Hyderabad. Leading kitchen operations, curating world cuisine menus, and delivering refined dining experiences that balance presentation, flavor, and guest satisfaction.
Executive Chef
Lebarrel Food Pvt. Ltd.
2022 — PresentA gourmet kitchen & pub driven by passionate food enthusiasts in Hyderabad. Known for its rustic yet modern ambiance, live music, and pet-friendly environment. Responsible for multi-cuisine menu development, kitchen operations, and delivering high-quality dining experiences across events, corporate gatherings, and social dining.
Executive Chef
VLOGS Food Company Pvt. Ltd.
2021 — 2022Part of a new-age cloud kitchen group focused on creating innovative food that is healthy, tasty, and affordable. Led menu innovation, standardized processes, and ensured consistent quality across scalable food operations.
Corporate Chef & R&D
Atom Lounge & Kitchen
2020 — 2021Handled corporate-level culinary operations and research & development. Responsible for menu innovation, recipe standardization, kitchen workflow optimization, and introducing new concepts aligned with market trends.
Executive Chef
Bel Posto
2019 — 2020Delivered world cuisine experiences with a focus on refined plating, taste consistency, and customer satisfaction. Played a key role in menu design, kitchen management, and maintaining premium dining standards.
Chef de Partie
Paul French Restaurant, Oman
Dec 2017 — May 2019Worked with Paul, a globally recognized French bakery and café chain established in 1889. Managed breakfast operations, maintained food quality standards, handled menu execution, and supervised hygiene, storage, and kitchen operations.
Commi I
Sky Gourmet Flight Catering, Hyderabad Airport
Oct 2015 — Dec 2017Part of the world’s largest airline catering and hospitality company under Gate Group. Specialized in Indian cuisine, food safety processes, blast chilling, and large-scale food production.
Commi II
Radisson Hitech City, Hyderabad
May 2015 — Sep 2015Worked in a five-star hotel environment focusing on Indian cuisine, menu preparation, food trials, and maintaining premium hospitality standards.
Assistant Cook
Norwegian Cruise Line
Aug 2015 — Apr 2016Gained international exposure working in Brazilian and American fine dining kitchens, handling grilling, seafood preparation, sauces, and premium dishes.
Intern Chef
Qasr Al Sarab by Anantara, Abu Dhabi
Sep 2014 — Jan 2015Trained in a luxury desert resort, gaining exposure to global cuisines, live stations, hot kitchen, cold kitchen, and Indian cuisine.
Industrial Trainee
Madinat Jumeirah, Dubai
Dec 2013 — May 2014Completed training at a prestigious five-star resort, learning food & beverage operations, buffet setups, guest handling, and large-scale hospitality management.