Chef Deepak Verma has been appointed Senior Sous Chef at Le Méridien New Delhi, bringing nearly two decades of culinary and hospitality experience to the leadership role. With 19 years of professional experience, Chef Verma has developed expertise across kitchen operations, menu development, food cost management, quality control, team training and five-star hospitality standards.

Chef Verma’s culinary expertise spans a diverse range of Asian cuisines, including Chinese, Thai, Japanese, Vietnamese, Malaysian and Indonesian cuisines, along with other Southeast Asian culinary traditions. His experience across these cuisines has strengthened his understanding of varied cooking techniques, ingredients, flavour profiles and kitchen operations, enabling him to contribute to diverse food and beverage offerings.

In his new role, Chef Verma will work alongside the Executive Chef to oversee kitchen operations and maintain consistency across food and beverage outlets. His responsibilities will include menu planning and execution, recipe standardisation, food cost control, manpower planning, team development and maintaining food safety and hygiene standards.

Chef Verma has been associated with Le Méridien New Delhi, where he previously served as Sous Chef. During his tenure, he supported the Executive Chef in managing culinary operations for hotel functions and food outlets. He also handled operations at Le Belvedere Restaurant, with responsibilities spanning quality checks of vegetables, butchery and dairy products, kitchen hygiene, menu development and preparation of new dishes.

His career across the hospitality sector includes experience with The Royal Plaza New Delhi, RDX Club Gurgaon, Clark Inn Hotel Ghaziabad and Oberoi Flight Services, New Delhi. These assignments have provided him with exposure to different operational environments while strengthening his capabilities in kitchen coordination, guest relations, resource management and culinary administration.

Chef Verma has also represented his culinary skills at competitive platforms. He won a Silver Medal at Culinary Art India – The International Food Fair, organised by the Indian Culinary Forum in 2017, and received a Merit Certificate in the 2019 edition.

The appointment comes as Chef Verma continues to build on his experience in professional kitchens, with a focus on operational efficiency, culinary consistency and developing skilled kitchen teams.

“I am grateful for this opportunity and the confidence placed in me by the leadership team. My 19-year journey in hospitality has been a continuous learning experience, shaped by teamwork, discipline and a commitment to quality. My experience across Chinese, Thai, Japanese, Vietnamese, Malaysian, Indonesian and other Southeast Asian cuisines has further broadened my culinary perspective. As I take on the role of Senior Sous Chef, I look forward to strengthening our culinary operations, mentoring young chefs and continuing to create memorable dining experiences for our guests.”

Chef Deepak Verma