Abhijeet’s Thakre Executive Chef at Vivanta New Delhi, Dwarka,

Abhijeet Anil Thakre, a renowned executive chef with over two decades of experience, has achieved significant recognition in the culinary world. Known for his exceptional skills, leadership, and innovative approach to cooking, he has carved a niche for himself in the hospitality industry. Abhijeet’s career is characterized by numerous prestigious awards, including the “Exemplary Hotel Chef of the Year” at IFBA 2024, and the “Excellent Chef” award for the 50 Under 50 Awards by MTTV India in October 2024. His story is one of dedication, perseverance, and a relentless pursuit of culinary excellence.

From humble beginnings to managing the culinary operations of some of the most prestigious hotels across the globe, Abhijeet has always been at the forefront of the gastronomical world. His journey is marked by an unwavering commitment to innovation, exceptional customer service, and an intrinsic drive to bring international food trends to his kitchens.

Early Life and Education
Born with a passion for cooking, Abhijeet’s journey into the world of culinary arts began at a young age. He pursued formal education at the Institute of Hotel Management, Catering & Nutrition (IHMCT&AN) in Mumbai, where he completed his three-year diploma in 2001. This rigorous education laid the foundation for his career, providing him with both technical knowledge and an understanding of the finer nuances of the culinary industry.

During his academic years, Abhijeet exhibited a natural flair for cooking and an aptitude for managing kitchens. He was deeply fascinated by the fusion of flavors, the science behind food preparation, and the art of presentation. His educational background equipped him with the tools needed to succeed in a competitive industry, and it was only a matter of time before he was offered opportunities at renowned hospitality establishments.

Career Beginnings
Abhijeet began his career as a Management Trainee at The Park Group of Hotels, which had a significant presence in New Delhi, Kolkata, and Chennai. From June 2001 to December 2002, he gained invaluable experience in a wide variety of culinary roles. This phase of his career provided him with exposure to different aspects of hotel management, from kitchen operations to customer service. His hard work and dedication were noticed, and he quickly rose through the ranks.

In 2003, Abhijeet transitioned into the role of a Kitchen Executive, where he was entrusted with managing continental cuisine for high-profile dining and banquets. His work during this time was recognized by several Consulate Generals for exceptional service. His ability to handle demanding clients and create memorable culinary experiences helped build his reputation as a skilled and reliable professional.

Rapid Rise in the Culinary World
Abhijeet’s skill set and leadership abilities were soon recognized by the higher-ups at The Park Group, and he was given the responsibility of opening prestigious restaurants like 601 and The Madras Club. The experience of working on high-profile projects further honed his skills, and he became known for his ability to manage complex operations, create innovative menus, and ensure that all aspects of the kitchen functioned seamlessly.

In 2005, Abhijeet moved on to the Taj Group of Hotels, where he held the position of Junior Sous Chef at Taj Chandigarh. In this role, he was responsible for supervising the operations of All Day Dining and In-Room Dining kitchens during the pre-opening phase. His attention to detail and ability to implement food safety guidelines earned him a place in the HACCP Core Team, where he contributed significantly to driving food safety initiatives across various departments.

Building a Legacy of Excellence
Abhijeet’s career took another leap when he joined Taj Deccan, Hyderabad in 2008 as Sous Chef. In this role, he played a pivotal role in launching and managing Spice Junxion, a specialty Indian restaurant, and overseeing Arena and banqueting operations. His ability to provide exceptional guest satisfaction, mentor his team, and ensure the smooth running of operations earned him recognition as a reliable and effective leader in the kitchen.

In 2010, Abhijeet’s career saw him take on more responsibilities as Executive Sous Chef at Taj Palace Hotel, New Delhi. Here, he managed operations for diverse specialty restaurants, including the renowned Orient Express and Spicy Duck. His efforts led to a remarkable 21.90% boost in food and beverage revenue and a significant improvement in guest satisfaction scores. His leadership also extended to mentoring management trainees and guiding their growth within the hospitality sector. His work in catering to distinguished guests, including heads of states, further cemented his reputation as a chef of the highest caliber.

Abhijeet’s consistent achievements and leadership in the kitchen led him to secure a role as Executive Chef at Taj City Centre in Gurugram, Haryana in 2018. Here, he directed culinary operations across All Day Dining, Thai Specialty Restaurant, and Banquets. Under his leadership, the hotel maintained food costs below 20%, and he introduced innovative menu concepts that contributed to both quality and cost efficiency. His focus on mentoring future culinary leaders and ensuring compliance with HACCP standards made him a highly respected figure in the industry.

International Recognition and Leadership
Abhijeet’s international experience began when he was appointed Executive Chef at Lagos Continental Hotel in Nigeria from August 2023 to March 2024. In this role, he directed the culinary services for both All Day Dining and Chinese Specialty Restaurant operations. His strategic approach to inventory and menu planning helped reduce food costs to under 32%, and he was instrumental in the implementation of advanced HACCP regulations post-pandemic. His leadership in hiring, mentorship, and staff development ensured that the culinary team maintained high standards of quality and service.

Abhijeet’s exceptional career continued to rise when he joined Vivanta Surajkund by Taj as Executive Chef in early 2023. In this role, he managed a dynamic kitchen brigade catering to Indian Specialty Restaurant and Banquets. His focus on reducing food costs, advocating for the seamless execution of HACCP guidelines, and improving kitchen efficiency demonstrated his ability to manage complex operations while maintaining high-quality service.

Current Role and Vision for the Future
Abhijeet’s current role as Executive Chef at Vivanta New Delhi, Dwarka, is a testament to his enduring success in the culinary world. Since June 2024, he has been spearheading culinary operations for All Day Dining Restaurant, Indian Specialty Restaurant, and Banquets. He is responsible for overseeing kitchen staff recruitment, training, and performance evaluations, ensuring that the culinary team operates efficiently while adhering to budgeted food costs and HACCP-compliant practices.

Abhijeet’s vision is not only to continue delivering exceptional culinary experiences but also to mentor the next generation of chefs and contribute to the global culinary community. With his vast experience and knowledge, he aims to inspire others to push the boundaries of culinary creativity while maintaining a focus on innovation, customer service, and food safety.

Awards and Recognition
Abhijeet’s career is adorned with numerous accolades that highlight his commitment to excellence. Some of the most notable awards include:

• 2nd Runner Up – Exemplary Hotel Chef of the Year by IFBA in November 2024
• Excellent Chef for the 50 Under 50 Awards by MTTV India in October 2024
• Lifetime Legacy – Excellent Chef 2024 by Heights of Success magazine
• Distinguished Executive Chef at the Better Kitchen Awards in September 2024
• Best Chef Award at the Asia Food Congress (12th Edition) in February 2020
• Star Chef Award by the Indian Federation of Culinary Associations in September 2019

Abhijeet’s awards are a testament to his outstanding skills, commitment to quality, and dedication to advancing the culinary arts.

Skills and Certifications
Throughout his career, Abhijeet has acquired a wide range of certifications that have enhanced his expertise in kitchen management, food safety, and staff training. Some of his notable certifications include:

• BELP – Silver Level Certified by TQMS
• Certified ISO 22000 Auditor
• Certified Departmental Trainer

His deep knowledge of food safety guidelines and first aid, coupled with his ability to communicate effectively with all levels of staff, has made him a highly sought-after leader in the culinary world.

Languages and Computer Skills
Abhijeet is proficient in multiple languages, including English, Hindi, Marathi, Gujarati, and Bengali, which enables him to communicate effectively with diverse teams and clients. Additionally, he is skilled in using MS Office applications, including Excel, Word, PowerPoint, and DBMS, which are essential for managing kitchen operations and administrative tasks.

JOURNEY
Abhijeet Anil Thakre’s journey from a young culinary enthusiast to one of the most celebrated executive chefs in the hospitality industry is a story of passion, dedication, and innovation. With his vast experience, leadership qualities, and commitment to excellence, Abhijeet continues to inspire chefs worldwide while leaving a lasting legacy in the culinary world. His ability to combine international food trends with traditional culinary practices has set him apart as a true visionary in the industry.