Chef Profile - Anuj Wadhawan
Executive Chef – Roseate House New Delhi
A hospitality graduate from Rai University and a Post Graduate from West London College, Executive Chef Anuj Wadhawan at Roseate House New Delhi has over 10 years of culinary experience.
Starting his career with Strand Palace Hotel, London Chef Anuj eventually moved to Olive Bar and Kitchen in New Delhi where he spent five years creating chef d’oeuvres.
Some of his prominent culinary milestones include a sit down dinner for Virgin stores magnate Sir Richard Branson, and stagier at 35th world ranking and double Michelin star winning restaurant André in Singapore. Chef has also been an integral part of the opening team at ‘Tresind’ a modern Indian restaurant in Dubai, and has many laurels to his feat.
At Roseate House New Delhi, Executive Chef Anuj has been instrumental in conceptualizing and designing menus for DEL – all day bistro, Kheer the Indian specialty restaurant par excellence, Chidya Ghar Bar, Tara the rooftop Japanese lounge and Roasted by Roseate the patisserie at the hotel.
Chef is a fitness junkie and loves cycling. He has started a club called Chef’s Cycling Club and invites all cycling enthusiasts for themed ventures across Delhi NCR.
Being a culinary artist himself, chef is personally fond of a home cooked meal, especially one prepared by his mother.
‘’I can gorge on my mum’s aloo ke parathas!’’ exclaims chef.
On being asked on what profession he would have chosen if not chef, Executive Chef Anuj Wadhawan nonchalantly states that he can’t imagine being any other professional but a gastronomy maestro.