By Mewati Sitaram
Chef Altamsh Patel, recently promoted as Director of Culinary at Hilton Mumbai International Airport, is one of India’s most promising culinary talents. With over 14 years of industry experience, he has steadily risen through the ranks to become a distinguished name in luxury hospitality. His cuisine blends traditional flavours with modern finesse, making every plate a fine balance of innovation and authenticity.
An alumnus of Rizvi College of Hotel Management in Mumbai, Chef Altamsh began his career with the Taj Group of Hotels. He went on to work with reputed names including The Park Hotels, Oakwood Premier Prestige Bangalore, and Hotel Sea Princess. His breakthrough came when he became one of the youngest Executive Chefs at a five-star hotel by the age of 28.
His accolades include the Young Chef of the Year Award from the Western India Culinary Association and the Star Chef of India National Award by the Indian Federation of Culinary Associations. His expertise has led to the successful pre-opening and launch of several five-star properties and restaurants, along with impactful contributions to airline catering.
Known for his precision, aesthetic plating, and ingredient-driven approach, Chef Altamsh has built a reputation for culinary excellence. He has represented his craft at international food festivals, served as a judge at national culinary contests, and regularly appears in industry publications and television shows.
As Joint Secretary of the Western India Culinary Association, he continues to support and mentor emerging chefs. His academic contributions as a guest lecturer at leading hospitality institutes reflect his commitment to shaping the future of Indian cuisine.
Chef Altamsh’s recent elevation to Director of Culinary marks a new chapter in his dynamic journey—one defined by vision, leadership, and a passion for redefining contemporary Indian gastronomy.
Editor in Chief : Mewati SItaram
