Starting with Mr. Raj Kumar with 4 decades of experience in designing of kitchens and extensive experience of setting up largest kitchens in and outside India. He has been conferred with the President’s award – the award of highest order from the Government of India, which was handed over by the Ex-President of India, Late Dr. A P J Abdul Kalam. He is currently a member of PHD Chamber of Commerce, member of Steering committee of CII, Delhi State and was also a part of Industry relation building delegation to Pakistan and founder of HOTREMAI.
Dr. Surjit Dhillon
An associate consultant with expertise in Food Safety Management.
BASM,HMCT, IHM MUMBAI.
Has worked in various capacities in TAJ Group of Hotels, including the stint as a GM Quality.
Certified Lead Auditor of BVQi, DNV, BSI, DQS, SAI, ISO 22000-2005, 14001.180001, ISO 9001-2008, HACCP and GMP.
Credited with setup of microbiological lab across all the properties of Taj Hotels
Archna Kumar Sethi
We also have Ms. Archna Kumar Sethi who has over twenty years of experience in setting up and operating kitchens and bakeries and extensive working knowledge of latest techniques and technology coming from Europe especially in the Bakery and Chocolate production areas. She is well-trained on various tools used in the kitchen and bakeries and is well aware of the sources and costs of such products coming from various sources in the world. She qualified as an Economist from top institutes of the country named LSR Delhi and Delhi School of Economics Delhi, and hence provides the much needed support on cost economics and financial projections.
Tapan Kumar Mukherjee
Next in the list is Chef Tapan Kumar Mukherjee who has vast culinary experience in India and overseas and has been awarded as Young India fellowship by the Government of India, Ministry of External Affairs. He has extensively worked with The Grand Hyatt, The Oberoi, and The Claridges hotels in India. He also has a rich international exposure. He has worked in the United Kingdom where he held rossets on his name. He was trained at “Vendome” a three Michelin star restaurant in Germany and thorough understanding of the food business, he has lent his creative touch to many a menus and concepts.
He is a Design Engineer and has more than 7 years of experience in Planning and Designing of Hospitality Facilities. He is a Mechanical Engineer from Delhi Institute of Engineering Studies, Delhi.