Chef Narayan Lal Meena has recently joined as Executive Chef at Taj Vivanta, Kathmandu in Nepal. Prior to this, he was working as Sous Chef at luxury property Taj Lands End in Mumbai. Chef Narayan has a vast culinary experience working in various prestigious hotels in India. His two decades culinary journey made him gain experience in different cities and leading brands of India.
Chef Narayan did his Catering Management from IHM Mumbai, on the pursuation from Chef Sanjeev Kapoor. Prior to that, he did Food Craft and Diploma in cookery from FCI Udaipur in Rajasthan. He did his schooling from Udaipur and attended National Vocational training and trade course at Lake Palace Udaipur.
Chef Narayan Lal began his culinary journey as Kitchen Trainee at Taj Lake Palace Hotel in Udaipur, under Governments Vocational Training scheme between1990-92. Later, he joined Centaur Hotel Juhu Beach as Commis II and never looked back thereafter. He has a vast experience working in India’s leading hotels that includes Taj Mahal Palace Hotel Mumbai, The Imperial Club by Taj in Mumbai, The Oberoi Trident at Nariman Point in Mumbai where he handled Kandahar Kitchen, Frangipani and IRD Banquet kitchen (Under leadership of Executive Chef Joy Bhattacharya), ITC Grand Central Mumbai and ITC Fortune Excalibur at Gurgaon.
Memorable pic with Chef Satish Arora (second in middle row) Chef Narayan ( Second in last row )
Memorable Moments: While he was working at ITC Grand Central, a team of Chefs from ITC Grand Central and ITC Maratha headed by him was invited to conduct food festival from Maharashtra, Rajasthan, Gujrat and Goa was organized for Government of India’s official event. Prime Minister Dr. Manmohan Singh, Sonia Gandhi and Prime minister of Israel have attended. The PM of Israel relished Gujrati kadhi very much. After that event Chef Imtiaz Qureshi named him as “Maharaj”.
Worked with industry stalwarts: Chef Narayan Lal Meena has worked with stalwarts of the hospitality industry like India’s first Padmashri Awardee Chef Imtiaz Qureshi in ITC Hotels, Padmashri Awardee Chef Sanjeev Kapoor and Chef Joy Bhattacharya at The Oberoi in Mumbai. The list of top chef’s with whom he has worked is endless. The list of stalwart chefs includes Celebrity Chef Harpal Singh Sokhi (Turban Tadka fame) , Michelin Star Chef Manjunath Mural (Song of India, Singapore) Celebrity Chef Milind Sovani (Centaur Juhu and Song of India Singapore), Brand Master Chef Inder Dev (at Centaur, The Oberoi and ITC Fortune Gurgaon). Last but not the least, Chef Macchindra Kasture at Centaur Juhu (President of India’s Executive Chef based at Rashtrapati Bhavan) in New Delhi.
Gratitude: Chef Narayan Lal Meena says “When I was working as trainee at Taj Lake Palace Udaipur in 1990, Chef Satish Arora, Director Culinary Taj group hotels, visited. He was impressed with my Rajsathani delicacies preperation, he hugged me and appreciated my work in the presence of entire kitchen staff. This was an memorablle moment of life, as legendary chef appreciated my work, those moments I still remember and will never forget in my life. He said “All the dishes which you have prepared are outstanding and filled with authenticity of Rajasthan. I am really impreesed with your preperation. I will discuss with management and I will take you to Taj Mahal Palace Hotel in Mumbai”.
Chef Narayan further adds “I am thankful to Chef Sanjeev Kapoor who believed in me and given me an opportunity to work with him. He pursued me and guided me to join IHM Mumbai to do food production course. Chef Kapoor’s vast knowledge and helping nature made me learn dishes differently and uniquely. His mild and soft nature to explain nuances of culinary made me think out of the box. Today whatever position I am holding, all the credit goes to him”.
Grand Master Celebrity Chef Satish Arora said “I am honored to know that Chef Narayan Lal Meena has not forgotten me. Being a leading Chef, we should appreciate the dishes made by any cooks or chef’s, it motivates them to do better in their onward journey. I am really happy that Chef Sanjeev Kapoor motivated him to pursue his culinary education which is feather in chef Narayan’s cap. It’s a broad mind of Chef Sanjeev Kapoor to motivate people. Due to his efforts today chef fraternity is recognized. I am very happy about chef Narayan who have reached in commanding position. I wish him a great and grand success in his life”.
Padmashri Awardee Grand Master Celebrity Chef Sanjeev Kapoor says “I am really very happy from the bottom of my heart to see him doing well and achieving this position. His commitment and dedication to the craft of cooking has helped him to achieve all the success. He is an example of dedication to reach on a leadership role from the level of commis. His efforts and hard work will motivate others too, to reach on top”.
Editor in Chief : Mewati SItaram
