Abhijeet brings with himself 17 years of prolific experience in professional kitchens across the country. After completing his kitchen management training, he commenced his journey with IHCL in 2005 at Taj Chandigarh as Junior Sous Chef. Thereafter, he gained further expertise with renowned hospitality brands in key markets and returned in 2008 as the Sous Chef of the Taj Deccan, Hyderabad. In his last role, he held the office of the Executive Sous Chef at the iconic Taj Palace, New Delhi where he had the privilege of serving several Heads of States visiting the country and steered some of the signature dining experiences for the hotel’s award-winning restaurants and national and international conferences. A graduate from the Institute of Hotel Management, Mumbai, Abhijeet has worked with some of the country’s most renowned chefs and culinary experts. A devoted husband and a doting father to twin daughters, he is a street food aficionado and is also passionate about collecting pens and knives.