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The Roseate Hotels & Resorts has announced new appointments in its hotels at New Delhi and Rishikesh in India.
Rajesh Sharma joins as Executive Chef at The Roseate New Delhi
The Roseate New Delhi has announced the appointment of Rajesh Sharma as its new Executive Chef. Chef Rajesh has over two decades of experience and excels in the field of culinary art, especially in haute and wellness cuisine. He also specialises in progressive Indian and modern European Cuisines.
With over a decade of experience, Chef Rajesh’s hospitality journey includes some Indian and International names like Radisson in Gurgaon, The Grand New Delhi, Leeu Collection in South Africa and Kamalaya Wellness Sanctuary and Holistic Spa in Thailand.
Chef Rajesh is known to adopt innovative and unique approaches in the kitchen. He brings simple yet sophisticated variations to the table pleasing even the most discerning guests.
Deepak Singh Rana joins as Executive Chef at The Roseate Ganges
The Roseate Ganges, Rishikesh has appointed Deepak Singh Rana as Executive Chef. With over 16 years of experience across the Indian and global subcontinents, Deepak has worked with leading brands like Vana Wellness Retreat Dehradun, Hilton in Baengaluru, Carnival Cruise Line, Miami, Grand Hyatt Mumbai and many more.
His forte lies in wellness cuisine using select organic ingredients which is in alignment to The Roseate Ganges’ mantra of farm to fork in the lap of nature.
He is well-versed in advanced culinary techniques like Molecular Gastronomy and a mastery over health and wellness meal curation taking inspiration from the world of Ayurveda which has medicinal and healing properties.
Chef Deepak has been recognised for his achievements in the culinary industry for the opening of Bloomsbury’s Boutique Café & Bake, headed earlier by Michelin Star Chef Atul Kochhar and Hygiene Excellence Award. He is also a certified internal auditor for Food Safety Management System (ISO 22000-2005 Standard) by Bureau Veritas
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