APPOINTMENT
Taj West End, Bengaluru, has announced the appointment of Chef Deepak Chhimwal as its new Executive Chef.
With over two decades of experience in some of India’s most prominent kitchens, Chef Chhimwal will oversee the reinvention of the hotel’s dining offerings, including the development of signature restaurants, curated chef’s tables, and sustainability-led initiatives.
Chef Chhimwal is recognized for his approach to Indian gastronomy, which emphasizes seasonal produce, hyperlocal sourcing, and sustainable kitchen practices. His culinary style blends regional authenticity with globally informed techniques, creating dining experiences that are rooted in tradition yet responsive to contemporary preferences.
Prior to this role, Chef Chhimwal served as Executive Chef at Taj City Centre, Gurugram, where he played a key role in shaping the hotel’s food and beverage strategy. He is a recipient of the Best Chef of the Year award from the Asia Food Congress and holds certifications as a Taj Departmental Trainer and ISO 22000 Internal Auditor.
He is also known for mentoring emerging culinary talent and integrating wellness principles—including Ayurvedic influences and plant-based innovation—into his menus.
At Taj West End, he will lead efforts to enhance the hotel’s gastronomic identity through initiatives such as farm-to-fork sourcing, zero-waste operations, and the evolution of LOYA, a concept spotlighting the flavors of North India.
Commenting on his appointment, Chef Chhimwal, said, “At the heart of every dish is a story,”. “Taj West End is a place where legacy meets innovation. I look forward to curating experiences that honour Karnataka’s culinary heritage while embracing mindful, modern approaches to food. LOYA at Taj West End, Bengaluru is close to my heart as it brings the authentic flavours of North for our guests.”
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