APPOINTMENT
Shangri-La Bengaluru has appointed Chef Jaysheel Ramdayal Rawat as its new Executive Sous Chef.
In this role, he will support the hotel’s culinary operations, with a focus on kitchen leadership, menu development, food quality standards, and overall guest dining experiences.
Chef Jaysheel brings over a decade of experience in the luxury hospitality sector. His career began in 2014 as a Corporate Leadership Trainee with Hyatt Regency Mumbai. After completing the programme, he was promoted to Chef de Partie in 2017, marking the start of a steady progression across prominent hotel kitchens.
Over the years, he has worked with several well-known hospitality brands, including Renaissance Mumbai, Radisson Mumbai, and Hyatt Regency Jaipur. During these assignments, he gained experience in luxury dining concepts and large-scale culinary operations, while contributing to team management and operational efficiency.
In 2023, Chef Jaysheel moved to Thailand, where he took on the role of Chef de Cuisine at a Luxury Collection property in Phuket. There, he was responsible for leading the culinary direction of the hotel and managing day-to-day kitchen operations. Prior to joining Shangri-La Bengaluru, he served as Executive Sous Chef at Taj Exotica Resort & Spa, Maldives, further strengthening his exposure to destination-led luxury hospitality and guest-focused dining.
At Shangri-La Bengaluru, Chef Jaysheel is expected to work closely with the culinary leadership team to maintain food quality standards, support team development, and contribute to the hotel’s overall food and beverage offerings.
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