Executive chef 

PRADEEP SEMWAL

Chef Pradeep Semwal Executive Chef at Marriott International

Chef Pradeep Semwal is a distinguished and accomplished Executive Chef with more than two decades of international culinary expertise. Currently serving as the Executive Chef at Four Points by Sheraton New Delhi, Airport Highway, Chef Semwal is renowned for his dynamic leadership in culinary operations, a commitment to sustainability, and his innovative approach to the art of cooking. His culinary philosophy blends traditional Indian flavors with global culinary techniques, creating menus that are not only diverse but also reflect the evolving needs of modern hospitality.

Chef Semwal’s journey through the world of cuisine is a story of excellence, passion, and innovation. He has held leadership roles in renowned hotels and restaurants worldwide, gathering vast experience in luxury hospitality, food management, and team leadership. His work has earned him a reputation as a leading culinary innovator, driving modern-day kitchen operations while maintaining the traditions of India’s rich culinary heritage.

A Culinary Journey Across the Globe

Chef Semwal’s career spans an impressive range of hospitality establishments, each contributing to his mastery in the culinary arts. His experience has taken him from the kitchens of India to the global stage, where he has worked with some of the most prestigious names in the industry, including Marriott International, Taj Mahal Hotel, Radisson Blu, and Fairfield by Marriott.

Radisson Blu Resort Dharamshala

Chef Semwal’s tenure as Executive Chef at Radisson Blu Resort Dharamshala marked a significant phase in his career. Known for hosting high-profile guests, including Bollywood celebrities and international cricketers, Chef Semwal oversaw the culinary operations during major events like the World Cup and Indian Premier League (IPL). His ability to cater to large, high-demand events while maintaining the quality of food and service solidified his reputation as an expert in hospitality management.

During his time at Radisson Blu, Chef Semwal worked on creating an exceptional dining experience that catered to both local and international tastes. His leadership helped the resort’s culinary offerings stand out as a significant attraction for its guests, offering innovative menus, world-class service, and an atmosphere that celebrated the beauty of the region.

Fairfield by Marriott Dehradun

Chef Semwal’s career also saw him lead the kitchen at Fairfield by Marriott Dehradun, where he oversaw all aspects of daily kitchen operations. For over two years, he managed special events, large gatherings, and catered to the hotel’s various dining outlets. Under his leadership, the hotel achieved culinary excellence, with menus that blended both local Dehradun delicacies and global cuisine. His commitment to quality and creativity was key to elevating the dining experience at the hotel, ensuring every guest enjoyed exceptional meals.

International Experience

Chef Semwal’s international culinary experience is extensive, having worked at several world-class establishments around the globe. His roles at JW Marriott Bangkok, InterContinental Bangkok, Marriott Merlin Beach Phuket, and the Michelin-starred Gaggan in Thailand further refined his skills and broadened his culinary horizons.

In Bangkok, Chef Semwal immersed himself in Thai cuisine, learning the delicate balance of flavors, techniques, and the cultural significance of food. His time at Gaggan, one of the most renowned restaurants in Asia, exposed him to the finest culinary practices and innovative cooking techniques that have reshaped modern gastronomy. Working in such esteemed kitchens helped him sharpen his skills and understand the global trends influencing contemporary dining.

Taj Mahal Hotel, New Delhi

Chef Semwal’s foundational training began at one of India’s most prestigious hotels, the Taj Mahal Hotel in New Delhi. Here, he honed his culinary skills, learning the intricacies of Indian cuisine and kitchen management in a luxury setting. The Taj Mahal Hotel’s high standards of service and attention to detail shaped his understanding of the importance of perfection and consistency in the hospitality industry. His years spent there provided a solid foundation, and his career has been built on the principles of quality and excellence established during this formative period.

Sustainability Initiatives: A Culinary Leader with a Green Focus

At Four Points by Sheraton New Delhi, Chef Semwal has emerged as a leader in sustainable culinary practices, integrating eco-conscious measures into the hotel’s operations. His sustainability initiatives reflect his commitment to both culinary excellence and environmental responsibility. Under his guidance, the hotel has implemented practices that have resulted in:

• A 50% reduction in carbon footprint through energy-efficient cooking methods and waste reduction programs.
• A 30% decrease in food waste, achieved by optimizing inventory management, portion control, and creative reuse of ingredients.
• A 35% increase in plant-based menu sales, driven by his dedication to offering healthier, eco-friendly options for guests.

Chef Semwal firmly believes that sustainability is an integral part of modern hospitality, and he has led the way in introducing these practices into the daily operations of the kitchen. He advocates for the use of local, seasonal ingredients and is committed to minimizing waste and energy consumption while maximizing the impact of the food prepared. His eco-conscious approach to cooking not only benefits the environment but also elevates the dining experience by incorporating fresh, high-quality ingredients that support local agriculture.

Culinary Philosophy: The Art of Blending Tradition and Innovation

Chef Semwal’s culinary philosophy is centered on the idea that flavor, chemistry, and creativity are at the heart of every great dish. Combining traditional Indian flavors with contemporary global cuisines, he crafts menus that reflect both cultural heritage and modern innovation. His approach is a blend of respecting time-honored recipes while introducing new techniques and concepts that engage today’s discerning palates.

His passion for pastry is also a significant part of his culinary identity. Chef Semwal views pastry as a perfect intersection of art and science, where precision, beauty, and flavor come together in harmony. He emphasizes the importance of chemistry in creating desserts that are both visually stunning and delectably flavorful. This dedication to pastry is one of the many ways Chef Semwal brings creativity and beauty into every dish he serves.

Recognition and Media Coverage

Chef Semwal’s work has been recognized and celebrated in the culinary world. His innovative approach to cooking has been featured in major publications such as The New Indian Express, which has highlighted his unique contributions to modern hospitality and culinary excellence. His efforts in sustainability and innovative cooking have garnered him respect both in India and internationally.

Chef Semwal’s leadership and culinary expertise have also been acknowledged in industry platforms like HospiBuz, Hotelier India, and Indian Retailer, where he has been praised for his ability to combine cutting-edge culinary techniques with deep-rooted traditions. His work continues to inspire both aspiring chefs and seasoned culinary professionals alike.

JOURNEY

Chef Pradeep Semwal’s culinary career is a testament to his passion for food, dedication to quality, and commitment to sustainability. With an impressive portfolio of experience across India and the world, he has carved out a name for himself as an innovator in the kitchen and a leader in the world of luxury hospitality. Whether he is crafting mouthwatering menus, managing high-profile events, or leading sustainable kitchen operations, Chef Semwal’s approach to cooking remains firmly rooted in his belief that food is not just a meal—it’s a chance to create memorable experiences for every guest.

Through his work at Four Points by Sheraton New Delhi, Chef Semwal continues to inspire the next generation of chefs and hospitality professionals, blending tradition with innovation, creativity with precision, and sustainability with flavor.