The Leela Bhartiya City Bengaluru recently welcomed Chef Rajesh Roy as its new Executive Chef.
The celebrated chef makes a comeback to The Leela Palaces, Hotels and Resorts after 16 long years. Chef Roy has been in the culinary industry for over two decades. The team at The Leela Bhartiya City Bengaluru is ecstatic about having Chef Rajesh Roy come in.
The team is looking forward to him bringing his expertise and unique perspective to their kitchen. Chef Roy has worked with prestigious hotel brands like Hyatt, The Oberoi and Rosewood Hotels and Resorts. The Leela Palaces, Hotels and Resorts alum worked at The Leela Goa from 2004 – 2007. His last stint was at Le Meridien Gurgaon as an Executive Chef.
On returning to The Leela Palaces, Hotels and Resorts, Chef Rajesh Roy, Executive Chef, The Leela Bhartiya City says “I am elated to come back to the brand after 16 long years. It is suffice to say that The Leela is as welcoming as ever. The brand is known to uphold its heritage and values and it is intrinsic to anybody who is a part of the team to follow the same principles.
I am very excited to be able to bring my own flavour to The Leela Bhartiya City Bengaluru. Even though the property is relatively new, it has already established itself with its culinary repertoire. Its relentless efforts to offer the best in class, maintain standards and perfection aligns perfectly with my working style and approach.”
Having graduated in Hotel and Hospitality Administration from Institute of Hotel Management and Catering Technology, Kolkata, Chef Roy comes with thorough industry knowledge, keen insights and an understanding of how large kitchens are run and managed without compromising on the quality standard that is provided to the patrons of The Leela.
Generally inquisitive and curious, the Chef believes simplicity is the key to plating up dishes with robust flavours leaving one wanting more. “I believe when food is simple, it’s wholesome. It’s not as complex as people make it out to be. For me food and how it’s made is completely rooted in tradition, of course a little innovation is always welcomed, and I do love experimenting with flavour profiles and cuisines, but I make sure to retain the authenticity of any dish I prepare.” he adds.
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