Namak Indian Restaurant and Bar, Dallas, Texas has announced the appointment of Chef Gaurav Chauhan as Executive Chef, bringing over 10 years of luxury hospitality and fine dining experience across India and the United States to the restaurant’s culinary leadership team.

Prior to joining Namak Indian Restaurant and Bar, Dallas, Texas, Chef Gaurav Chauhan served at Sanjh Restaurant, Dallas, Texas, where he successfully led menu innovation, kitchen operations, staff training, inventory management, hygiene implementation, and food cost optimization. His international culinary exposure and operational leadership helped strengthen the restaurant’s culinary standards and guest dining experiences.

Chef Gaurav Chauhan has built an impressive culinary career with internationally renowned hospitality brands including Hyatt Hotels Corporation, Taj Hotels, Pullman Hotels and Resorts, Novotel, and The Park Hotels. He has worked at prestigious properties including Andaz Delhi, Taj Mahal Hotel New Delhi, Pullman New Delhi Aerocity, and The Park Kolkata.

Recognized for his expertise in both modern Western and authentic Indian cuisines, Chef Chauhan has extensive experience in pre-opening restaurant projects, banquet operations, and large-scale catering management. Throughout his career, he has specialized in building restaurant kitchens from scratch, including concept development, kitchen planning, menu engineering, equipment selection, and recruitment and training of culinary teams.

Chef Chauhan has successfully contributed to multiple restaurant pre-opening projects in India and the United States, specializing in menu development, kitchen operations, team building, and culinary concept execution. His experience includes designing operational kitchen workflows, implementing food safety systems, developing signature menus, and establishing culinary standards tailored to diverse dining markets.

At Namak Indian Restaurant and Bar, Dallas, Texas, Chef Gaurav Chauhan will oversee kitchen operations, menu innovation, banquet execution, and culinary team development while introducing contemporary presentations inspired by his global culinary exposure. His expertise in modern plating, seasonal menu engineering, food costing, and operational excellence is expected to further strengthen the restaurant’s culinary identity in the competitive Dallas dining market.

During his tenure with The Park Hotels Kolkata, Chef Chauhan played a key role in menu planning, recipe standardization, and section leadership, while at Pullman New Delhi Aerocity and Andaz Delhi, he gained extensive expertise in luxury hotel culinary operations, multicuisine dining, and team management. His culinary foundation was established at Taj Mahal Hotel New Delhi, where he developed strong technical skills across multiple kitchen sections.

“I am honored to join the team and excited to bring together authentic Indian flavors with modern culinary techniques. I look forward to creating memorable dining experiences for our guests while mentoring the culinary team and contributing to the restaurant’s continued growth.”

Chef Gaurav Chauhan