Shan-A-Punjab Welcomes Global Culinary Expert Chef Yogesh Kumar Rajput To Lead Kitchen Excellence

Shan-A-Punjab has appointed Chef Yogesh Kumar Rajput as its new Executive Chef, strengthening its culinary leadership with a professional who brings years of expertise across Indian cuisine, international hospitality, cruise-line operations and large-scale food service management.

In this new position, Chef Rajput will lead the restaurant’s overall culinary operations, managing key areas such as menu creation, kitchen efficiency, food quality control, hygiene practices, operational standards, team coordination and staff training. He will play an important role in enhancing culinary processes, developing new menu concepts and ensuring consistency in every dining experience.

With a career spanning multiple countries and diverse hospitality environments, Chef Yogesh Kumar Rajput has developed a strong understanding of traditional Indian flavours, contemporary dining expectations and high-volume kitchen operations. Before joining Shan-A-Punjab, he worked with RSVP Hospitality’s BAAR BAAR Restaurants in New York, gaining valuable experience in the modern Indian restaurant space. His global exposure also includes culinary roles at Uthopia in Bermuda and Carnival Cruise Line in the United States, where he worked in multicultural hospitality settings and managed demanding food service operations.

Chef Rajput’s culinary journey in India includes experience with several recognised hospitality and food-service brands. His previous associations include 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 TajSATS Air Catering, New Delhi.

Through his diverse professional journey, Chef Rajput has gained strong expertise in Indian culinary traditions, kitchen operations, menu planning and execution, quality management and maintaining high standards of food service. His experience reflects a deep understanding of both traditional flavours and modern culinary requirements.

His background across premium restaurants and hospitality establishments has strengthened his ability to manage complex kitchen operations, maintain consistency and deliver exceptional dining experiences. He has developed skills in coordinating teams, improving workflow efficiency and ensuring smooth day-to-day culinary functions.

Chef Rajput’s international exposure through cruise-line kitchens and global hospitality environments has provided him with valuable insights into multicultural dining preferences, large-scale food production and international service standards. These experiences have helped him adapt to different operational models and guest expectations.

With a combination of Indian culinary knowledge and international hospitality experience, Chef Rajput brings a well-rounded approach to culinary leadership. His expertise in managing diverse kitchen environments positions him to support menu innovation, enhance operational excellence and contribute to Shan-A-Punjab’s continued focus on quality dining experiences.

At Shan-A-Punjab, Chef Rajput will be responsible for elevating kitchen performance, strengthening culinary systems, supporting menu innovation and guiding the restaurant’s culinary team. His combination of international hospitality exposure and deep knowledge of Indian cuisine is expected to support the restaurant’s vision of delivering a memorable and refined dining experience.

Commenting on his appointment, Chef Yogesh Kumar Rajput said, “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.”