Chef Balpreet Singh Chadha has been promoted as the Executive Sous Chef at Andaz Delhi. In his new role, Chef Balpreet will be responsible for planning and directing the staff and operations in kitchen.
Balpreet is a seasoned hotelier with over a decade of culinary experience across some of the most prestigious hospitality brands. His last held position was of Director of Culinary Operations at AnnaMaya, Andaz Delhi.
Having started his career in 2003, he has worked across the country. His keen understanding of various traditional and global cuisines was further enhanced with his appointment as Chef at Taj Hotels and ITC Hotels with some of their best-known restaurants. He was later appointed as the Brand Chef for De Thali and Peppermill, restaurants by LULU group that served Pan-Indian cuisine in the Middle East.
His passion and amiable personality took him to Madrid, where he led the team that opened the popular Benares in 2015. The restaurant was immediately recognised by the Michelin guide for its exceptional cuisine, and secured the coveted title in 2016. Balpreet curated the concept of the chef tables at Benares to deliver the well-travelled guests a unique and personalised culinary experience. He continued to feed his passion for authentic flavours as the stagiere with Sant Celoni in Madrid, recipient of 2 Michelin stars, as well as the stagiere at Juanito Kojua, the oldest and most awarded restaurant in San Sebastian.
Chef Balpreet joined Andaz Delhi in 2018 as Director of Culinary Operations – Annamaya. He has achieved different accolades during his tenure and also participated in the Hyatt Culinary Challenge 2018 and displayed culinary skills in Hyderabad and Abu Dhabi.
As Executive Sous Chef at Andaz Delhi, his core responsibility will be to plan and direct chefs along with the Executive Chef and handle the operational aspects of the kitchen.
Balpreet sums his food philosophy in a few words “Passion is the key to your success. A passionate cook can never go wrong. Even the simplest of ingredients may result in delicious presentations and finally a satisfied guest.”