By Sitaram Mewati – Dubai
From mastering the demanding world of airline catering in India to leading large-scale culinary operations in Dubai, Chef Sanjay Kumar has built a distinguished career spanning more than three decades in global hospitality. His journey is a story of perseverance, precision and continuous growth, reflecting the qualities that define successful culinary professionals in an increasingly competitive international industry. Today, as Executive Sous Chef at Abela & Co., one of the UAE’s leading catering companies, he oversees large-scale food production while maintaining the highest standards of quality, food safety and operational efficiency.
Chef Sanjay began his professional journey with the prestigious Taj Group, where he acquired a strong foundation in classical cooking, kitchen operations and hospitality management. One of the defining phases of his early career was at Taj SATS Flight Kitchen, where the demanding environment of airline catering taught him the importance of precision, consistency and teamwork. Preparing thousands of meals daily under strict international standards not only sharpened his culinary skills but also strengthened his ability to lead under pressure.
Grand Master Chef Satish Arora, who mentored Chef Sanjay during his formative years at Taj SATS Flight Kitchen, recalls his former colleague’s dedication with admiration.
“I had the privilege of mentoring Chef Sanjay Kumar during his tenure at Taj SATS Flight Kitchen, where he consistently demonstrated discipline, professionalism and an unwavering commitment to excellence. Even in the demanding environment of airline catering, he stood out for his willingness to learn, accept challenges and maintain the highest standards of quality and hygiene. It has been immensely gratifying to watch his journey from our kitchens in India to leading culinary operations in Dubai. His success is a testament to his perseverance, integrity and passion for the profession. I am proud to see him carrying forward the values of Indian hospitality on the global stage and have no doubt that he will continue to inspire young chefs through his leadership and dedication.”
Grand Master Chef Satish Arora
Encouraged by strong professional mentors and enriched by diverse experiences, Chef Sanjay steadily expanded his career through assignments with luxury hotels, airline catering companies, international cruise liners and institutional food service organisations. Each role introduced him to new cuisines, production systems and international quality benchmarks, broadening his culinary perspective while strengthening his operational expertise. Today, his proficiency spans Indian, Continental, Oriental and Middle Eastern cuisines, where authentic flavours meet modern presentation and efficient execution.
Currently serving as Executive Sous Chef at Abela & Co. in Dubai, Chef Sanjay plays a key role in managing catering operations that produce thousands of meals daily for corporate clients, educational institutions, healthcare facilities and hospitality establishments. His responsibilities extend beyond menu planning and food production to include quality assurance, food safety compliance, procurement coordination, inventory management, cost control and staff development. In a high-volume catering environment, meticulous planning, operational discipline and effective teamwork remain central to his leadership philosophy.
Beyond the kitchen, Chef Sanjay has established himself as a respected hospitality writer. Through articles on culinary leadership, innovation, sustainability, clean eating and professional development, he shares practical insights drawn from years of industry experience. His writings encourage young chefs to embrace resilience, adaptability and lifelong learning while maintaining uncompromising professional standards.
One of his widely appreciated articles, Mastering the Crucible: A Chef’s Journey Through Intensity and Trepidation, explores the realities of working in high-performance kitchens and highlights the importance of balancing ambition with personal well-being. Drawing upon his own experiences, he advocates effective leadership, collaboration and emotional resilience as essential ingredients for long-term success in hospitality.
Chef Sanjay is also the author of Bistro in Blur, a collection of traditional recipes inspired by cuisines from around the world. The book reflects his belief that food is a universal language capable of preserving cultural heritage while bringing people together. Through carefully documented recipes and authentic techniques, he seeks to make international cuisines accessible to aspiring chefs, hospitality professionals and home cooks alike.
Despite his professional accomplishments, mentoring young chefs remains one of Chef Sanjay’s greatest passions. He believes that successful kitchens should produce not only exceptional cuisine but also future leaders who value integrity, discipline, creativity and respect for culinary traditions. His leadership style encourages innovation while ensuring that the fundamentals of quality, hygiene and professionalism are never compromised.
As the hospitality industry continues to evolve through technological advancement, sustainability initiatives and changing consumer expectations, Chef Sanjay Kumar remains committed to continuous improvement while staying firmly rooted in the timeless values of craftsmanship and service. From the kitchens of the Taj Group to the leadership ranks of Dubai’s hospitality industry, his journey demonstrates that talent, when combined with discipline, perseverance and an unwavering pursuit of excellence, can earn international recognition while inspiring the next generation of culinary professionals.
Editor in Chief : Mewati SItaram
