Shan-A-Punjab has announced the appointment of Chef Yogesh Kumar Rajput as Executive Chef, bringing extensive experience in Indian cuisine, restaurant operations, international hospitality, cruise-line kitchens and large-scale food-service environments.

In his new role, Chef Rajput will oversee the restaurant’s culinary operations, including menu planning, kitchen management, food quality and consistency, hygiene standards, team coordination and staff development. He will also contribute to menu development and maintaining professional culinary standards across the kitchen.

Chef Yogesh Kumar Rajput has built his career through diverse culinary assignments in India, the United States and international hospitality markets. Before joining Shan-A-Punjab, he was associated with RSVP Hospitality’s BAAR BAAR Restaurants in New York, where he gained experience in the contemporary Indian restaurant segment. His international experience also includes Uthopia in Bermuda and Carnival Cruise Line in the USA, giving him exposure to multicultural hospitality environments and high-volume culinary operations.

His professional journey in India includes assignments with Rosette House, Aerocity, Delhi; Olive Bar & Kitchen, New Delhi; Punjab Grill; Republic of Chicken, a joint venture of Alchemist Ltd., Chandigarh; Hindustan Resorts & Club Pvt. Ltd. (Rupali Dhali Restaurant); Hotel Leicester Square, R.K. Road, near Cheema Chowk; and Taj SATS Air Catering, New Delhi.

Across these roles, Chef Rajput has developed expertise in Indian cuisine, kitchen operations, menu execution, quality control, team management and food-service standards. His experience across restaurants, hospitality properties, cruise operations and institutional catering has provided him with an understanding of different operational environments and guest expectations.

At Shan-A-Punjab, Chef Rajput will focus on maintaining consistency, strengthening kitchen operations, supporting menu development and mentoring the culinary team. His international exposure and Indian culinary foundation will contribute to the restaurant’s efforts to offer a distinctive dining experience.

“I am excited to join Shan-A-Punjab and take on the responsibility of leading its culinary operations. My experience across India and international hospitality markets has taught me the importance of consistency, teamwork, discipline and respect for ingredients. I look forward to working closely with the team, bringing new ideas to the kitchen and creating a memorable dining experience for our guests.”

Chef Yogesh Kumar Rajput