By Sitaram Mewati
From working on pre-opening hotel projects in India to leading the culinary operations of MGallery Hotel Collection in Dubai, Chef Kapil Chauhan has built a career spanning nearly two decades in luxury hospitality. Today, as Executive Chef, he oversees one of Dubai’s diverse hotel culinary operations, combining culinary creativity with operational excellence, sustainability and team leadership.
Currently serving as Executive Chef at MGallery Hotel Collection, an Accor luxury lifestyle brand, Chef Chauhan is responsible for the hotel’s overall culinary operations, including restaurants, banquet services, in-room dining and special events. His responsibilities include menu development, kitchen management, food quality, food safety, cost control and mentoring culinary teams.
Signature by Sanjeev Kapoor at MGallery Dubai
Among the hotel’s premium dining venues is Signature by Sanjeev Kapoor, a fine-dining Indian restaurant conceptualised by Padma Shri awardee Grand Master Chef Sanjeev Kapoor (Padma Shri is one of India’s highest civilian honours awarded by the President of India). As Executive Chef, Chef Chauhan oversees culinary operations across all the hotel’s food and beverage outlets, ensuring consistent quality, food safety and operational standards, including at Signature by Sanjeev Kapoor. He also leads the culinary teams behind Estrellas Rooftop Lounge, Alfonso X, Azalya, Quantum Sports Bar and Muscovites Restaurant.
Chef Chauhan’s culinary journey began with industrial training at Taj Usha Kiran Palace, Gwalior. He later joined Dream Hotel Cochin, now Radisson Blu, before moving to Hotel Royal Orchid, Jaipur. Both assignments were part of pre-opening hotel projects, providing him with valuable experience in setting up kitchen operations, implementing quality standards and working with multidisciplinary hospitality teams.
He subsequently joined the pre-opening team at Hyatt Regency Ludhiana, where he managed Western cuisine, Italian specialties and deli operations. Another significant milestone came at Hyatt Andaz Delhi, where he contributed to the launch of AnnaMaya Food Hall, recognised for its emphasis on fresh, organic and locally sourced ingredients. He also played a role in developing Soul Pantry, a dining concept centred on wellness, ancient grains and sustainable food practices.
Chef Kapil’s Culinary Creations
In 2020, Chef Chauhan joined MGallery Hotel Collection in Dubai as Executive Sous Chef and was later promoted to Executive Chef. He also served as Executive Chef at Novotel Sharjah Expo Centre, where he focused on menu innovation, operational efficiency and sustainable kitchen practices before returning to MGallery Hotel Collection to head its culinary division.
Over the years, Chef Chauhan has developed expertise in menu engineering, procurement planning, inventory management and food cost optimisation. His culinary repertoire includes Italian, French, Mediterranean, Modern Indian, organic and Ayurvedic cuisines, while his interest in molecular gastronomy reflects his approach to blending classical techniques with contemporary culinary trends.
Beyond managing kitchens, Chef Chauhan places considerable emphasis on developing future culinary professionals. Throughout his career, he has introduced structured training programmes, encouraged teamwork and promoted disciplined kitchen practices while maintaining international standards of food safety and operational excellence. He believes that consistency, respect for quality ingredients and continuous learning are essential to delivering memorable dining experiences.
Chef Chauhan has complemented his practical experience with higher education in hospitality management. He holds an MBA in Sustainable Hospitality Practices from Plymouth Marjon University in the United Kingdom, a postgraduate diploma in Strategic Business Management and the Chartered Management Institute’s Certified Manager qualification. He also holds certifications in food safety, HACCP compliance and ISO 22000 food safety systems, reflecting his commitment to internationally recognised hospitality standards.
As guest expectations continue to evolve, executive chefs are increasingly expected to balance culinary expertise with business management, sustainability and operational efficiency. Chef Chauhan’s career reflects this changing role, where culinary leadership extends beyond the kitchen to encompass strategy, innovation and people development.
As the global hospitality industry continues to evolve, Chef Kapil Chauhan’s journey from India to Dubai reflects how technical expertise, continuous learning and disciplined leadership can open doors to international success. His career stands as an example of the growing global influence of Indian culinary professionals, whose skills and innovation continue to shape dining experiences across leading hospitality destinations.
Editor in Chief : Mewati SItaram
