By Mewati Sitaram
Birjesh Kumar, Executive Chef at Le Meridien Gurugram, was honoured with the prestigious Hotelier India Chef of the Year Award 2024 in the Upscale to Midscale category. The award was presented by Bibhor Srivastava, Managing Director of Events at ITP Media India, and Ranju Alex, Area Vice President – South Asia at Marriott International. The ceremony was held at the JW Marriott Hotel New Delhi Aerocity.
Chef Birjesh, speaking to Mumbai Messenger, shared, “Winning is not about being first; it’s about continuously improving and striving for better. I’m deeply honoured to receive the Chef of the Year 2024 award in the Upscale to Midscale category. This recognition is a reflection of the hard work and dedication of our incredible team at Le Meridien Gurgaon Delhi NCR. I’m also immensely grateful for the support from Marriott and Le Meridien.”
He added, “I would like to thank our General Manager, Ms. Suman Gahlawat, for her unwavering support and trust in allowing me to create new dishes and providing strong administrative backing. Additionally, I am deeply thankful to my parents for encouraging me to pursue a career in the hospitality industry.”
Chef Birjesh Kumar is widely recognized for his expertise in diverse cuisines, including French, Italian, Spanish, Thai, Mediterranean, Modern European, and Indian. With a wealth of experience, he previously served as Executive Sous-Chef at Hyatt Regency New Delhi, managing all food operations across banquets, restaurant outlets, and pastry kitchens.
Throughout his culinary career, Chef Kumar has showcased exceptional leadership, culinary innovation, and a deep commitment to guest satisfaction through personalized service. His notable events include embassy functions, themed parties, and exhibitions. Prior to joining Hyatt, he honed his skills at prestigious establishments like One & Only Royal Mirage in Dubai, The Royal Golf Club in Bahrain, The Imperial Hotel, Taj Mahal Hotel, Le Meridien, and the former Intercontinental Hotel in New Delhi.
Chef Kumar’s passion for exploring innovative culinary concepts and staying current with global food trends is matched by his interests in reading, traveling, and playing cricket.