Chef Rakesh Ghai joined culinary profession when he was 17 by joining at the Institute of Hotel Management and Catering Technology, Pusa, New Delhi. Here he received his culinary orientation.
After graduating in 1989, he joined ITC hotels for their ‘Kitchen Executive Training’ program at WelcomGroup Management Institute, Delhi. Here he received comprehensive and practical understanding of the trade.
On graduating from the 2 years of intensive training, he was posted to ITC Rajputana Hotel, Jaipur as deputy to Executive Chef in the pre-opening team. Here he was exposed to Western and Indian cuisine. He was also instrumental in opening of the hotel including launching of Pavilion and Peshawri (North West Frontier Cuisine) restaurants.
In 1995 he was then posted to newly opened Fortune Hotels as Executive Chef and worked in hotels at Mussoorie and Shimla. Then he was posted at Fortune Hotels corporate office in New Delhi and was involved in kitchen planning of hotel in Allahabad and as corporate head to take care of kitchen operations of various Fortune Hotels. In 1997 he moved to Ahmedabad as Executive Chef to open their flagship property - Fortune Landmark Hotel. 1n 2001 he was transferred to Bukhara in Singapore as Chef cum Manager of the restaurant and handled same successfully for four years. In 2005 he returned to India and was posted at ITC Hotels corporate office at Gurugram with Corporate Chef. In same year he was transferred to ITC Kakatiya as Executive Chef and had a short stint of nine months. In 2006 he moved to ITC Rajputana, Jaipur as Executive Chef and worked there for twelve years,
Rakesh is currently the Executive Chef at ITC Kakatiya, Hyderabad
His motto: “There’s no great chef without a great team”