Restaurant India News: Taj West End Appoints Award-Winning Chef Deepak Chhimwal to Drive Sustainable Dining

Taj West End, Bengaluru, has named Chef Deepak Chhimwal as its new Executive Chef. With over 20 years of experience in some of India’s leading kitchens, Chef Chhimwal will oversee the culinary operations and strategy at one of Bengaluru’s most established hospitality landmarks. Chef Chhimwal is recognized for his expertise in seasonal Indian produce, hyperlocal sourcing, and sustainable kitchen practices. His culinary approach combines regional authenticity with global techniques, crafting menus that highlight tradition while offering contemporary appeal.

Before this appointment, Chef Chhimwal served as executive chef at Taj City Centre, Gurugram, where he developed award-winning food and beverage concepts that redefined the property’s dining experience.

He is a recipient of the Best Chef of the Year award by the Asia Food Congress, a certified Taj departmental trainer, and an ISO 22000 internal auditor. Known for mentoring emerging culinary talent, he also promotes wellness-focused dining influenced by Ayurvedic principles and plant-based innovation.

“At the heart of every dish is a story,” said Chef Deepak Chhimwal. “Taj West End is a place where legacy meets innovation. I look forward to curating experiences that honour Karnataka’s culinary heritage while embracing mindful, modern approaches to food. LOYA at Taj West End, Bengaluru is close to my heart as it brings the authentic flavours of North for our guests.”

In his role, Chef Chhimwal will focus on reimagining the hotel’s signature restaurants, leading exclusive Chef’s Tables, and advancing farm-to-fork initiatives and zero-waste practices—aligning with the hotel’s commitment to sustainable luxury in the Bengaluru market.