Chef Profile – Exec Chef Anuj Kapoor at The Grand, New Delhi

The Grand New Delhi, previously known as The Grand Hyatt is one of the major names in luxury hotels in South Delhi.  Most of the business jet setters from all across the globe prefer this hotel because of its proximity to the airport, major corporate hubs and for their spacious meeting rooms and conferences and seminars halls. And above all the hotel offers mouth-watering food with best delicacies from the menu of Indian, Italian, Continental, etc. The in-house 8 dining destinations offer something for everyone’s culinary taste.

All the restaurants, namely Cascades, IT (Italian), Gbar (nightclub and cocktail bar), Caraway (Indian brasserie), WokTok (Pan Asian), Crystal Lounge, Aqua Bar (al fresco experience at the hotel pool), and Indulge (patisserie & delicatessen) are currently managed by their Exec. Chef Anuj Kapoor.

We met Chef Anuj at Cascades located at the lower lobby level where he was busy giving final touches to the lavish dinner buffet spreads. Cascades is a three-meal, multi-cuisine restaurant with a live show kitchen featuring an extensive international and Indian selection of food in its buffet spread, and an a la carte menu designed on Indian, Asian and Continental fare to provide a refined dining experience and indulging the gourmet in you.

Chef Anuj is a multi-faceted chef and when he is not busy in the kitchen creating new seasonal recipes, loves to go around all the outlets at the hotel and meeting his guests. He leads the talented kitchen team at the hotel, crafting a menu of modern design with a touch of the old fashioned recipes and livens up each dish with his personal flair.

He is one of the most humble and respectable chefs in the industry today. He likes creating new dishes using fresh veggies from the in-house garden that he has developed, and also with seasonal and local ingredients. With a flair for exquisite design, Chef Anuj utilizes all of his 23 years of culinary experience, and has brought innovative energy to the hotel’s diverse culinary scene.

Prior to The Grand New Delhi, he graduated from Hotel Management School (IHM, Lucknow) in 1996 and started out as Management Trainee at The Park group of Hotels. In his career of over two decades Chef Kapoor has worked with a wide spectrum of Food & Beverage business ranging from Five Star Deluxe properties, Fine Dining restaurants, Hospitals, Bistros and Casual Diners in India and abroad.

He’s also worked with many well renowned Chefs like Greg Malouf, Massimo di Luca, Manu Feildel, Catherine Claringbold, Antonio Carluccio among others. Over the years he has learnt the nuiances of authentic Spanish, Mediterranean, Italian & the Middle Eastern cuisines.

In the past, Chef Kapoor has been the corporate chef for Compass Group PLC and Four Points by Sheraton in India. He has launched & operated some of the most reputed F&B brands in India and abroad such as Olive Bar & Kitchen, Olive Beach, S’etz (Zest), Manré, Café Amor, Cha Shi, Café E, Kebab Khan, Zazen and Kink to name a few.

In addition to having a rich background of exemplary culinary experience, he likes to nurture budding talent and has created several programs & has mentored numerous aspiring chefs.

Outside of the office, Chef Anuj loves cooking food for his family, and is a devoted father, who splits his time catering and playing with his kids.

And treating us, he served us an amazingly delcious Gur Ka Rasogolla (Jaggery Rasgulla).

 

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