Dolphy Lobo appointed as Executive Chef at Le Meridien Hyderabad

An avid foodie, Dolphy Lobo is trained under Iron Chef Masaharu Morimoto and Grand Chef Hemant Oberoi

Dolphy Lobo, Executive chef, Le Meridien, Le Méridien Hyderabad, Top Chef, Iron Chef Masaharu Morimoto, Grand Chef Hemant Oberoi

Le Meridien Hyderabad announced the appointment of Dolphy Lobo as the Executive Chef. He brings with him over 15 years of culinary experience and specialises in Pan Asian, European and South Indian cuisine. An avid foodie, he is trained under Iron Chef Masaharu Morimoto and Grand Chef Hemant Oberoi.

Chef Dolphy completed his Bachelor of Science in Tourism and Hospitality from Sophia Polytechnic and also holds a Diploma in Hotel Management. He started his career in 2004 as a trainee at Taj Mahal Hotel, Mumbai. He has worked with brands like – Taj hotels, Hilton hotels, Marriott International and award winning Japanese restaurant “Wasabi by Morimoto, Mumbai”. He has received the Top Chef award under the Multi-cuisine category by Gourmet Passport.  He was also the part of Conrad pre–opening team where he was working as Executive Sous Chef.

Chef Dolphy has excellent culinary skills and his food philosophy concretes on promoting farm to table concepts; wherein he believes in the essence of pure indigenous ingredients. With an illustrious career, Chef Dolphy brings with him vast knowledge and understanding of the hospitality industry. His passion, zeal and dedication towards food industry has helped him evolve into a versatile personality. He aims towards the highest level of quality, driven by creativity and wants to create a delightful experience for the customers. Chef Dolphy credits his success to team spinut and his focus on customers. His strong analysis, object orientated nature, leadership allows him to successfully head and train the culinary team at Le Meridien, Hyderabad.

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