From an unconventional choice to global culinary leadership
By Sitaram Mewati
From a young student in Mumbai who chose hospitality when it was far from a conventional career to Executive Chef at Hyatt Regency Suvarnabhumi Bangkok and Culinary Specialist – South West Asia for Hyatt, Chef Kedar Bobde’s professional journey reflects perseverance, discipline and an unwavering commitment to excellence. The turning point, he says, came not in a professional kitchen but at home, where his father encouraged him to pursue a career that many considered uncertain.
Born into a traditional Maharashtrian family, Chef Bobde completed his schooling at Parle Tilak Vidyalaya before studying at Parle College, now Sathaye College. At a time when engineering, medicine and government service were considered the preferred career options, hospitality was still finding acceptance as a profession. While several members of his family had reservations about his decision, his father believed in his dream and encouraged him to follow his passion. The values he learned at home—discipline, resilience, integrity and humility—would become the foundation of his career.
Determined to turn his passion into a profession, Chef Bobde graduated from the Institute of Hotel Management, Ahmedabad. For him, the culinary profession offered the perfect blend of creativity, discipline and continuous learning. Every new kitchen became an opportunity to understand different cultures, cuisines and leadership styles while reinforcing the importance of teamwork and consistency.
Over the next three decades, Chef Bobde built an international career with luxury hospitality brands including Hyatt, Leela Kempinski, Jumeirah and InterContinental. Working across India, the Middle East and Southeast Asia, he collaborated with Michelin-starred chefs, led multicultural culinary teams and managed large-scale hotel operations. His experience ranges from creating refined dining experiences to overseeing high-volume events, earning him a reputation for combining culinary creativity with operational excellence.
Three decades after taking a career path that few in his family initially supported, Chef Bobde today mentors the next generation of culinary professionals while helping shape Hyatt’s culinary standards across South West Asia. He believes leadership is measured not only by the meals served but also by the people developed. Colleagues know him as a mentor who values trust, respect, accountability and continuous learning, while his commitment to health and personal well-being reflects his belief that strong professionals begin with strong personal habits.
Chef Bobde’s contributions have been recognised with honours including being named among the Top Ten Chefs of India by Hospitality Expo and receiving the Best Chef – South India award from Better Kitchen. Yet he remains grounded in the belief that success is not defined by awards alone, but by the positive impact one leaves on others.
Reflecting on a journey that began with a father’s faith in an unconventional dream, Chef Bobde says, “Recipes can be taught and techniques can be mastered, but character, discipline and integrity are the true ingredients of lasting success.” It is a philosophy that continues to guide his life, his leadership and his contribution to the global hospitality industry.
Editor in Chief : Mewati SItaram
