Tamarind Tribeca has appointed Chef Sanjeev Poonia as Executive Chef, bringing nearly four decades of experience in Indian cuisine, luxury hospitality, food and beverage management, and large-scale culinary operations to the New York restaurant.

Chef Poonia began his professional journey in 1987 after graduating from the Institute of Hotel Management (IHM). Over the years, he has held senior positions at several prominent hospitality establishments, including The Claridges, New Delhi; InterContinental; Le Méridien; Crowne Plaza; The Great Kebab Factory; and Tivoli Garden Hotel.

During his tenure as Executive Chef at The Great Kebab Factory, New Delhi, Poonia managed culinary operations, menu planning, kitchen team development, staff training, budgeting, inventory management, and food quality standards. His experience in senior food and beverage roles at The Claridges and InterContinental further strengthened his expertise in hospitality administration, operational planning, and guest experience management.

Throughout his career, Chef Poonia has managed large culinary and hospitality teams, with experience overseeing more than 400 professionals. His leadership approach focuses on team development, operational efficiency, consistency, and maintaining service standards across demanding hospitality environments. He also undertook specialised training at Ecole Hotel Management School, Switzerland, enhancing his exposure to international hospitality practices.

“Joining Tamarind Tribeca marks an exciting new chapter in my professional journey. Throughout my career, I have believed that exceptional hospitality is built on quality, consistency, teamwork, and a genuine understanding of the guest. I look forward to bringing my experience in Indian cuisine and hospitality operations to the team and contributing to memorable dining experiences for our guests,”

Chef Sanjeev Poonia, Executive Chef, Tamarind Tribeca.

In his new role, Chef Poonia will oversee the restaurant’s culinary operations, drawing on his experience in Indian cuisine, menu development, kitchen leadership, and food and beverage management. His appointment comes amid growing international interest in Indian cuisine, with restaurants exploring ways to present traditional flavours while responding to contemporary dining expectations.

Beyond his professional achievements, Poonia’s values have been shaped by a family background rooted in public service and education. His father served as a Director in the Government of India, while his mother established and ran a school in their native village. His late brother served as a fighter pilot in the Indian Air Force, and other family members have contributed to education and public administration.

With nearly four decades of industry experience, Chef Poonia brings a combination of culinary expertise, people management, and operational leadership to Tamarind Tribeca as he begins this new chapter in New York.