Chef Dharmender is founding President of Telangana Chefs Association and is Executive Assistant Manager - Food and beverage, Trident Hyderabad.
He has over 22 years of culinary journey with seven different properties of Oberoi Hotels both in India and abroad. With extensive gourmet culinary experience, he was trained among the top Chefs in India and abroad.
At present he is working with The Trident Hyderabad where he has been driving 480 Million Food and beverage revenue, heading 5 of fine dining food and beverage outlets.
Prior to this he was heading the kitchens of The Oberoi Sahl Hasheesh, Egypt; a top end luxury destination, second to none on the shore of Red Sea.
During his tenure in Hyderabad he has put forward a lot of traditional and modern food concepts to give a sense of adventure, true food and awareness to the people. Few of the concepts were: Incredible cuisines of India, which featured dishes from lesser known culinary regions of India like Madhya Pradesh, Kanyakumari, Bihar, Jammu, and Orissa. Another was Lazzet-e-Rampur and Awadh, an amalgamation of ingredients incorporated from Mughlai, Awadh, Kashmiri and Afghani flavours. Classic cheese and Pasta promotions and Progressive Indian cuisine, all these concepts were studied thoroughly to offer an authentic and unique experience to the guests.
