Perseverance shaped an international culinary career
By Sitaram Mewati
Behind every accomplished chef is a journey marked by discipline, determination and an unwavering commitment to excellence. Executive Chef Birjesh Kumar’s remarkable 26-year career is a testament to the power of perseverance, taking him from an apprentice in India’s hospitality industry to leading prestigious kitchens in the United States. His story reflects how passion, hard work and continuous learning can transform humble beginnings into international success.
Today, Birjesh Kumar serves as Executive Chef at Bombay Velvet Restaurant in Virginia and Taki-Taki Restaurant in Washington, D.C. He oversees culinary operations, menu development, food quality, cost management and team leadership while ensuring international standards of hygiene, innovation and guest satisfaction. Equally important to him is mentoring young chefs and fostering a culture of teamwork and professional growth.
Before moving to the United States, Birjesh Kumar was Executive Chef at Le Méridien Gurgaon, Delhi NCR, where he led the hotel’s restaurants, banquet kitchens, pastry and confectionery operations. His responsibilities included menu planning, budgeting, manpower development, food cost control and maintaining consistent quality across multiple dining venues. His focus on innovation and operational efficiency strengthened the hotel’s culinary offerings and guest experience.
A defining phase of his professional journey was his long association with Hyatt Regency Delhi, one of India’s leading luxury hotels. Through dedication and consistent performance, he progressed from Chef de Cuisine to Executive Sous Chef, earning increasing leadership responsibilities in one of the country’s most respected hospitality institutions.
During his tenure, he managed banquet services for diplomatic missions, embassy receptions, international delegations, leading corporate organisations and high-profile social events. Coordinating Indian, Western, pastry and commissary kitchens, he ensured flawless execution of large-scale functions while maintaining the highest standards of food quality, presentation and hospitality. These experiences laid a strong foundation for his international career and strengthened his reputation as a dependable culinary leader.
Over the years, Birjesh Kumar has developed expertise in French, Italian, Spanish, Thai, Mediterranean, Modern European and Indian cuisines. His ability to combine authentic flavours with contemporary techniques has enabled him to create menus that appeal to diverse international audiences while preserving the essence of each culinary tradition.
Beyond his culinary achievements, Birjesh Kumar is admired for his calm leadership style and commitment to nurturing young talent. He believes that successful kitchens are built on discipline, mutual respect, teamwork and an eagerness to learn. For him, every service is an opportunity to inspire excellence and every challenge is a chance to grow.
Having followed Birjesh Kumar’s professional journey since the early years of his career as a hospitality journalist, I have witnessed his steady rise through perseverance, professionalism and an uncompromising work ethic. His success has been earned through years of dedication rather than shortcuts, making his story both authentic and inspiring.
For aspiring chefs entering hotel management institutes and professional kitchens, Birjesh Kumar’s journey carries a powerful message: every Executive Chef begins by learning the basics. With patience, resilience, humility and a willingness to keep improving, even the simplest beginning can lead to global recognition. His remarkable rise from apprentice to Executive Chef proves that true success is built one lesson, one service and one achievement at a time.
Editor in Chief : Mewati SItaram
