Restaurant India News: Sheraton Grand Bengaluru Whitefield Names Bobby T. Recto as Head Chef of Tomo Kei

Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has announced the appointment of Bobby T. Recto as the Head Chef of its newly launched Nikkei restaurant, Tomo Kei. The appointment brings an international culinary professional with more than a decade of experience across Asia and the Middle East to the property’s food and beverage leadership team.

Chef Bobby brings extensive expertise in Japanese and Nikkei cuisine, with a focus on structured kitchen operations and culinary precision. Known for his skills in sushi and teppanyaki, he combines traditional Japanese cooking techniques with modern culinary approaches. His role will focus on establishing a Nikkei dining format that maintains international standards while ensuring consistent kitchen execution.

Before joining the property, Chef Bobby worked as corporate chef for Pan Asian cuisine at V.R.O. Hospitality Pvt. Ltd, where he managed culinary operations across multiple outlets and led menu development across the company’s restaurant concepts. His professional journey also includes roles at global hospitality brands such as Four Seasons Hotel Kuwait at Burj Alshaya, Kempinski Hotel Barbaros Bay, Marriott Marquis City Center Doha and The Oberoi Bengaluru. During his career, he also received industry recognition including a bronze medal at the HORECA Kuwait Sushi Competition 2019.

Chef Bobby T. Recto said, “For a chef, there are rare moments when a restaurant and a philosophy align completely." Tomo Kei is that moment for me. I bring to this kitchen a deep mastery of Nikkei cuisine, a career built across some of the world’s finest properties, and an unwavering commitment to creating dining experiences that Bengaluru will remember.”

Elton Hurtis, General Manager at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, said, “Chef Bobby carries with him a rare combination of global experience and genuine culinary conviction." Having honed his craft across some of the most respected kitchens in Asia and the Middle East, he brings to Bengaluru a standard of Nikkei dining that is both world-class and deeply intentional. For Tomo Kei, and for this city, his appointment is one that truly matters.”

In his new role, Chef Bobby will oversee menu development, kitchen training programs, and curated dining experiences at Tomo Kei, supporting the restaurant’s positioning within Bengaluru’s evolving premium dining segment.