Shangri-La Bengaluru has announced the appointment of Chef Jaysheel Ramdayal Rawat as its Executive Sous Chef, further reinforcing its culinary leadership as the hotel continues to focus on consistency, quality, and guest-led dining experiences. Chef Jaysheel brings over a decade of experience across global luxury hospitality brands, with a background spanning menu development, kitchen operations, team leadership, and large-format culinary management.
Chef Jaysheel began his professional journey in 2014 with Hyatt Regency Mumbai, joining as a Corporate Leadership Trainee. After completing the programme, he was promoted to Chef de Partie in 2017, marking the start of a steady progression through operational kitchen roles. Over the years, he has worked with several premium hospitality brands including Renaissance Mumbai, Radisson Mumbai, and Hyatt Regency Jaipur, where he gained exposure to luxury dining formats and high-volume culinary operations.
In 2023, Chef Jaysheel moved into an international leadership role as Chef de Cuisine at a Luxury Collection property in Phuket, Thailand. In this position, he led culinary operations and contributed to the food and beverage direction of the hotel. Before joining Shangri-La Bengaluru, he served as Executive Sous Chef at Taj Exotica Resort and Spa, Maldives, further strengthening his experience in destination-driven luxury hospitality and guest-focused dining environments.
Chef Jaysheel is known for his structured approach to kitchen management, focus on food quality, and emphasis on team development. His experience in building operationally efficient teams while maintaining consistency in delivery aligns with the expectations of luxury hotel dining operations. His appointment supports Shangri-La Bengaluru’s ongoing efforts to strengthen its culinary standards and operational depth across its food and beverage offerings.
With this addition to its leadership team, Shangri-La Bengaluru continues to invest in experienced culinary professionals to support its long-term positioning within the premium hospitality segment.
