Park Hyatt Hyderabad appoints Chef Yogender Pal as executive chef

Chef Yogendra has over two decades of culinary experience and has worked with leading Indian and International luxury hospitality brands

Park Hyatt Hyderabad, Chef Yogender Pal, New appointment, Executive chef, Innovative dining

Chef Yogender Pal joins Park Hyatt Hyderabad as an Executive Chef. Chef Yogi, as he is popularly known, has helmed several pre-opening teams, has been instrumental for commissioning kitchens and is known to create innovative dining experiences. His passion for his craft and his effervescent nature make him popular among his compatriots in every city he is worked in.

He started his career as Junior Sous Chef at Quality Inn Kensington Terrace in Bangalore for a year before moving on to Trident Agra in 1997. He joined them in the capacity of Chef de Partie, through his determination and hard work; he was promoted as Kitchen Executive. His commitment and creativity that he brought to work took him to various places within The Oberoi hotels brand. He has worked extensively in the Vilas properties – Vanyavilas, Ranthambore (Senior Kitchen Executive - Pre-opening), The Oberoi Rajvilas, Jaipur (Chef de Cuisine), The Oberoi Amarvilas, Agra (Executive Sous Chef),Trident Hilton Jaipur (Executive Chef).

After having worked with The Oberoi Hotels & resorts for 11 years, Pal moved as Executive Chef to Claridges Hotel in Surajkund as part of the pre-opening team. He was instrumental in the conceptualization and the success story of the signature restaurant ‘Dhaba’. Under his guidance and tutelage, the restaurants at the hotel won many accolades.

After working in Delhi for 4 years, Yogender re-located to Bangalore, where his wife and kids live and started working with Crowne Plaza Hotel (Intercontinental Hotels Group). He was instrumental in improving guest satisfaction scores for the hotel and through his inclusive work culture has helped improve retention in the culinary department. After an exciting year at IHG, he moved on to Hilton in Chennai as Executive Chef. He worked with the Hilton group for a year before re-locating to Hyderabad.

He joined Hyderabad Marriott Hotel & Convention Centre and Courtyard by Marriott Hyderabad as Executive Chef in January 2015. In his role, he was instrumental in improving guest satisfaction scores, ensuring quality and consistency at all outlets, training young chefs, introducing inventive dining concepts and controlling food costs.

Most Popular

Newsletter

From the edition

From the magazine