Bengaluru : Taj West End, Bengaluru, an urban sanctuary of timeless heritage and culinary distinction, announces the appointment of Chef Deepak Chhimwal as its new Executive Chef. With over 20 years of experience across India’s most prestigious kitchens, Chef Chhimwal steps into this role to lead the culinary vision of one of the city’s most celebrated hospitality landmarks.
A modern custodian of Indian gastronomy, Chef Chhimwal brings with him a deep respect for seasonal Indian produce, hyperlocal ingredients, and sustainable kitchen practices. His culinary philosophy fuses regional authenticity with global finesse, crafting menus that are both experiential and grounded in tradition. Prior to this, he served as Executive Chef at Taj City Centre, Gurugram, where he redefined the hotel’s F&B landscape with award-winning concepts.
Chef Chhimwal is the recipient of the Best Chef of the Year award by the Asia Food Congress and is a certified Taj departmental trainer and ISO 22000 internal auditor. A passionate mentor and team builder, he is also known for his role in developing emerging culinary talent and driving wellness-forward dining rooted in Ayurvedic principles and plant-forward innovation.
“At the heart of every dish is a story,” shares Chef Deepak Chhimwal. “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.”
In his new role, Chef Chhimwal will lead the reimagination of the hotel’s signature restaurants, curate exclusive Chef’s Tables, and champion farm-to-fork initiatives and zero-waste philosophies—bringing sustainable luxury to the forefront of Bengaluru’s culinary scene.
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