Dinesh Kumar Joins as Demi Chef De Partie Asian at Raffles Udaipur

Dinesh Kumar has recently joined Raffles Udaipur as Demi Chef De Partie, specializing in Asian cuisine. His appointment reflects his extensive experience in Chinese and Pan-Asian culinary arts, having worked in various prestigious hotels across India.

Prior to this, Dinesh was a Chinese and Pan Asian Chef at Taj Hotels in Jaipur, where he mastered the art of preparing traditional and modern Asian dishes. His experience in this area was further developed during his time as a Chinese and Asian Chef Commi 1 at Lemon Tree Hotels, Jaipur, and Four Points by Sheraton, Vadodara, where he focused on creating authentic flavors and maintaining high standards in the kitchen.

In his previous role as Demi Chef De Partie at Ramada by Wyndham, Ajmer, Dinesh was responsible for supervising kitchen staff, managing inventory, and ensuring the quality of the dishes met the hotel's standards. His expertise in Chinese cuisine was also showcased during his tenure as Commi 1 at Ibis Hotel, Chennai, where he played a key role in the culinary team.

Dinesh began his culinary journey as an apprentice at Four Points by Sheraton, Agra, where he gained foundational skills in kitchen operations and food preparation. His commitment to honing his craft has been evident throughout his career.

Dinesh holds a Bachelor of Arts degree from Dr. B. R. Ambedkar University, Agra, which has provided him with a well-rounded educational background, enhancing his ability to blend creativity with discipline in the kitchen.

As Demi Chef De Partie at Raffles Udaipur, Dinesh Kumar is set to bring his expertise in Asian cuisine to the forefront, contributing to the hotel's culinary offerings with his signature flavors and culinary finesse.