Chef Vivek Chauhan

Chef Vivek Chauhan MIH – Executive Pastry Chef | International Chocolatier & Culinary Innovator

Early Life and Culinary Inspiration

Chef Vivek Chauhan was born and raised in a culturally rich environment in India, where food was more than nourishment—it was an expression of love, heritage, and hospitality. His early years were immersed in the aromas and rhythms of a traditional Indian kitchen, where he observed the transformative power of food in bringing people together. Whether it was festive sweets, homemade breads, or meticulously prepared desserts during celebrations, these culinary moments captivated young Vivek and laid the groundwork for his lifelong passion.

Even as a child, Vivek was fascinated by the science and artistry of baking. He would often assist in the kitchen, absorbing techniques, flavors, and the emotional connection between food and people. His creative instincts and attention to detail became evident early on, as he began experimenting with different textures and flavors using basic ingredients. Encouraged by his family and inspired by global culinary trends he read about in magazines and cookbooks, Vivek began to dream beyond local boundaries.

His curiosity turned into purpose during his teenage years, when he encountered professional pastry work for the first time at a local hotel bakery. The elegance, precision, and intricate designs of pastries ignited his imagination. Realizing the immense potential of turning his interest into a career, he set his sights on formal training. Determined to excel, he envisioned himself working in some of the finest hotels and kitchens around the world.

With unwavering focus, Vivek pursued his culinary education, committed to mastering both traditional Indian and international pastry techniques. His journey from a curious kitchen helper to a passionate student marked the beginning of an inspiring professional saga that would eventually lead him through prestigious institutions and globally recognized establishments, earning accolades and admiration along the way.

Formal Culinary Education

Chef Vivek Chauhan began his professional culinary journey by enrolling at the Institute of Hotel Management, Catering & Technology in Gwalior. Between 1996 and 1999, he undertook a rigorous three-year diploma program in hotel management. This foundational education equipped him with core skills across kitchen management, food safety, service standards, and pastry artistry. His industrial training was completed at the Taj Mahal Hotel in New Delhi, one of India’s finest properties, where he absorbed high-standard culinary practices and began forming his professional identity as a future pastry expert.

Professional Journey: A Chronicle of Excellence

Taj Hari Mahal, Jodhpur (1999 – 2002)

Vivek began his career at the Taj Hari Mahal, Jodhpur, as a Chef de Partie in Bakery and Confectionery. Here, he honed his foundational skills and developed a disciplined approach to pastry and baking techniques. Working in a Taj property laid a strong groundwork for quality, presentation, and professionalism, instilling a sense of finesse that would stay with him throughout his career.

Uppal’s Orchid, New Delhi (2002 – 2003)

At Uppal’s Orchid, a premier eco-friendly hotel in New Delhi, Vivek served as a Chef de Partie. This experience was pivotal in shaping his skills in sustainability-focused culinary methods. He contributed to creative menu planning and was exposed to the hotel’s international guest profile, further enhancing his adaptability and global culinary perspective.

Royal Caribbean Cruise Lines, Miami, USA (2003)

Eager to gain international exposure, Chef Chauhan joined the Royal Caribbean Cruise Lines in Miami as a Pastry Man. Working aboard a cruise ship meant managing high-volume food production under time-sensitive conditions. He mastered consistency, speed, and the intricacies of multicultural culinary preferences while producing elaborate pastries for thousands of guests every day.

Hilton East Midlands Airport Hotel, UK (2004 – 2005)

Chef Chauhan’s UK journey began with Hilton East Midlands Airport Hotel in Castle Donington, where he continued as a Chef de Partie. Working in an international Hilton property enabled him to perfect techniques in European pastries and explore Western baking traditions.

One Aldwych Hotel, London (2005 – 2007)

Promoted to Senior CDP Pastry, he joined One Aldwych Hotel, a luxury five-star hotel located in the heart of London. His responsibilities expanded to include menu innovation, team leadership, and dessert plating at a high-end level. His excellent performance was recognized twice with the “Best Employee of the Month” award in April 2007 and July 2003 respectively.

Lancaster London Hotel (2007 – 2011)

From Senior CDP to Sous Chef Pastry, Chef Chauhan elevated his profile while working at the prestigious Lancaster London Hotel. Here, he was exposed to large-scale banquets, wedding catering, and bespoke pastry experiences. He attended several workshops on Total Quality Management and Hygiene Control and participated in rigorous sanitation and food safety programs.

Hilton Heathrow Terminal 5, London (2011 – 2013)

In a pre-opening leadership role as Head Pastry Chef, Chef Chauhan led the pastry division for the newly launched Hilton Heathrow Terminal 5 Hotel. Designing the entire pastry kitchen from scratch, training new staff, and implementing service standards became some of his key responsibilities. He became proficient in ACOM software for menu planning and food cost control.

Westbury Mayfair, London (2013 – 2016)

At the Westbury Mayfair Hotel, one of London’s most iconic establishments, Chef Vivek held the post of Head Pastry Chef. He managed pastry operations for banquets, in-room dining, and fine-dining restaurants. His desserts not only dazzled the eyes but consistently impressed critics and patrons. He refined his style to reflect elegant minimalism blended with technical brilliance.

The Imperial, New Delhi (2016 – 2019)

Returning to India, Chef Vivek joined The Imperial, New Delhi as Executive Pastry Chef. He led a large team in producing a wide array of high-end desserts, chocolates, and bakery items. The Imperial’s historic grandeur matched well with his global skills, allowing him to merge classic Indian flavors with French pastry techniques. He also served as a jury member for the Master Baker competition by the Indian Culinary Forum in 2018 and 2020.

Le Meridien, New Delhi (2019 – Present)

Currently serving as the Executive Pastry Chef at Le Meridien Hotel, New Delhi, Chef Chauhan oversees an expansive pastry kitchen and supervises a team of 15 members, including Sous Chefs, CDPs, DCDPs, Commis, and apprentices. He is responsible for ensuring quality, innovation, training, and customer satisfaction. He also manages kitchen operations, hygiene audits, and recipe costings using ACOM software.

Chef Vivek Chauhan achieved a significant milestone in 2018, being honored as “Pastry Chef of the Year”

Indian Culinary Forum (ICF)
entrepreneursmedia.com+11hr-hr.facebook.com+11hospemag.me+11. This prestigious award recognizes his outstanding creativity, technical skill, and leadership within the pastry domain across India.
🏆 2018: Pastry Chef of the Year – Indian Culinary Forum
Award
Year
Issued by
Highlights
Pastry Chef of the Year
2018
Indian Culinary Forum
Celebrated for outstanding innovation in pastry, excellence in execution, and elevating the art of Indian patisserie.

Why It Matters
National Recognition: The ICF is one of India’s most respected culinary associations, and this award positioned Chef Vivek among the nation’s top pastry experts.
Creative Excellence: The accolade highlighted his innovative approach—blending modern European techniques with Indian flavors in desserts.
Career Catalyst: It followed his acclaimed performances in international pastry events and helped set the stage for subsequent honors, including awards in 2021 and 2023 craftguildofchefs.org.
Would you like a more detailed description of the event, or would you like to incorporate this into an enhanced biography or social media announcement?

Iconic Pastry Chef of the Year – International Icons of Excellence Awards 2024

Awarded by Entrepreneurs Media and featured by the Craft Guild of Chefs (UK) facebook.com+11craftguildofchefs.org+11linkedin.com+11.
This prestigious accolade celebrates his exceptional pastry artistry, creativity, and global culinary influence.

Recognition Highlights & Career Milestones
Iconic Pastry Chef of the Year 2024 – A testament to Vivek’s innovation and passion in elevated pastry creations craftguildofchefs.org+1m.facebook.com+1.
Executive Pastry Chef of the Year (North) – Honored by Better Kitchen, India, at the 2023 ceremony for blending modern European and French techniques with vibrant Indian flavors hospemag.me+6craftguildofchefs.org+6bakerybiz.com+6.
Innovative Pastry Chef of India 2024 – Awarded by Better Kitchen on 20 September 2024 at Novotel Mumbai International Airport Hotel, in recognition of his 25 years of dedication to pastry excellence thestaffcanteen.com.
Strong media presence as a jury member for Culinary Art India & AAHAR 2024, representing India’s confectionery leadership craftguildofchefs.org+1linkedin.com+1.

Why These Awards Matter
Award
Significance
International Icons of Excellence 2024
Elevates Vivek’s global standing with a UK-based culinary honor.
Better Kitchen Awards 2023 & 2024
Highlights consistent excellence in India’s pastry scene across consecutive years.
Innovative Pastry Chef of India 2024
Celebrates his 25-year career and creative impact on Indian patisserie.

Career & Craft Excellence
Senior Executive Pastry Chef at Le Meridien, New Delhi — leads the hotel’s pastry innovation with sophisticated desserts like Sea Salt Caramel Mousse and Rose Raspberry Lychee Entremet craftguildofchefs.org+3linkedin.com+3linkedin.com+3 craftguildofchefs.org+8craftguildofchefs.org+8thestaffcanteen.com+8.
Over 25 years in top kitchens—Le Meridien, The Imperial Delhi and several Michelin kitchens in London, refining his art under globally renowned chefs .
An educator and mentor—serving as a jury member for prestigious events and host of culinary workshops across India .

✅ Summary
Iconic Pastry Chef of the Year 2024 – International Icons of Excellence
Innovative Pastry Chef of India 2024 – Better Kitchen
Executive Pastry Chef (North) 2023 – Better Kitchen
Pastry Chef of the Year 2021 – IHE Excellence Awards
Recognized by the Craft Guild of Chefs (UK)
Key jury member at AAHAR & Culinary Art India 2024

June 22, 2025 – Novotel International Hotel, Mumbai, India better kitchen award

In a glittering ceremony that brought together the crème de la crème of the culinary world, Chef Vivek, the Senior Executive Pastry Chef at Le Meridien, New Delhi, was lauded and honored with the prestigious Better Kitchen Award for Pastry Chef.

The recognition celebrates his excellence in pastry arts, precision in technique, and dedication to dessert innovation—solidifying his place among India’s elite pastry maestros. Lauded by renowned chefs and culinary leaders from across the country, the evening was a true testament to Chef Vivek’s passion and mastery in the world of fine desserts.

Leadership and Mentorship

Chef Chauhan is widely recognized not only for his culinary innovation but also for his leadership and mentorship. He regularly trains apprentices, monitors performance benchmarks, and grooms junior chefs into skilled professionals. He takes pride in nurturing young culinary talent and shaping future pastry artists who go on to work in top-tier establishments.

He maintains apprentice and risk assessment files, tracking training schedules and development needs. His leadership style emphasizes discipline, creativity, and hygiene excellence.

Workshops, Courses, and Professional Development

Chef Chauhan has consistently upgraded his skills through specialized training:

Basic & Advanced Sugar Art – Westminster College, London (with Javier Mercado)
Basic & Advanced Chocolate Craft – Westminster College, London (with Javier Mercado)
Health & Safety Course
Intermediate Food Hygiene Certificate – Chartered Institute of Environmental Health
COSHH Training – ZENITH Hygiene Systems, UK
Workshop on Total Quality Management – Lancaster London
Supervision Workshop – One Aldwych, London
Bread Making Workshop – Taj Palace, New Delhi

Key Skills & Competencies

Advanced European Pastry Techniques
Chocolate and Sugar Showpieces
Banquet and Boutique Pastry Execution
Menu Engineering & Recipe Costing
Guest Interaction & Customised Experiences
Waste Management & Cost Optimization
HACCP and Food Safety Compliance
Apprentice Supervision & Team Leadership

Affiliations and Professional Memberships

Member, Institute of Hospitality, London (MIH)
Master Craftsman, Craft Guild of Chefs, UK
Member, Association of Pastry Chefs, UK
Ambassador to India, Chefs Sans Frontiers International (with Chef Alan Coxon)
MIH (Member) – Institute of Hospitality, UK
Master Craftsman – Craft Guild of Chefs, UK
Group Ambassador – Executive Chefs & Pastry Chefs Group, iHoreca.Asia

Online Portfolio and Social Media Presence

Chef Vivek Chauhan maintains an active digital presence to showcase his creations and engage with the global culinary community:

LinkedIn: linkedin.com/in/vivek-chauhan-mih
Instagram: @vchauhan.1977
Facebook: facebook.com/vivekc1
Portfolio: Google Drive Portfolio

Vision and Future Endeavors

Chef Vivek Chauhan’s vision is to elevate the standards of pastry arts in India and beyond. His ambition is to one day launch a global culinary training platform that blends traditional pastry craftsmanship with cutting-edge techniques. He believes that through education, sustainability, and mentorship, chefs can shape a better culinary future.

Chef Chauhan continues to be a torchbearer of innovation in pastry and chocolate artistry. His blend of technical excellence, global insight, and a mentor’s heart make him a formidable force in the hospitality industry.

📸 Enhanced Details from Chef Vivek Chauhan’s Portfolio

Introduction & Style

Chef Vivek Chauhan describes himself as a Patissier and Chocolatier who has “followed his sweet tooth” to a 25-year culinary journey. He is proficient in modern European and French classical pastry techniques, and currently leads as Executive Pastry Chef at Le Meridien, New Delhi.

👨‍🍳 Work With Renowned Chefs

Chef Vivek has trained under or collaborated with globally acclaimed chefs:

Allyn Williams (Michelin Star)
Eric Chavot (Michelin Star)
Nigel Boschetti, Executive Chef JW Marriott Grosvenor House London
Paul Danabie
Executive Chef The Westbury Hotel ,London

🗼 Signature Creation: Chocolate Eiffel Tower (2024)

A 9-foot chocolate Eiffel Tower crafted as tribute to the 2024 Paris Olympics:

Weight: 250 kg
Featured in Craft Guild Magazine
Praised by international chefs like Andrew Green & Valérie Girou
See on LinkedIn

🍰 Notable Dessert Innovations

Coconut Cherry Entremet
Strawberry Tart
Lemon Posset
Eton Mess
Simnel Cake

These are described as “tastefully emotional expressions” with visuals featured during festive events like Valentine’s Brunch, Chocolate Day, Easter, and Christmas.

🎤 Public Engagements & Media

CNBC Interview – Showcased “Vanilla Pannacotta” from Le Meridien
Regularly featured in top media: Economic Times, Hindustan Times, Times of India, NDTV Good Food, The Hindu
Culinary Masterclass with IHE & ICF

🎓 Jury & Mentorship

Chef Vivek has served as a jury member for:

Master Baker & Master Confectioner – Indian Culinary Forum
Chandiwala Hospitality Ensemble
IHM Gwalior’s VAIBHAV
Cake Styling Challenge – Nirali Institute
Luker Chocolate Master Art Competition
Mom’s Magic Kitchen Show
Regular guest lecturer at IBCA, IHM Delhi/Gwalior, ICI Noida

🎓 Professional Courses (Newly Mentioned)

First Aid Training – The Imperial Hotel
Safe Handling of Chemicals – Royal Lancaster
Advanced Chocolate & Sugar – Javier Mercado, Westminster College

JOURNEY

Chef Vivek Chauhan’s culinary journey is a remarkable tapestry woven with dedication, innovation, and global experience. From his initial days at the Taj Mahal Hotel to his dynamic leadership at Le Meridien, New Delhi, he has embraced every role with passion and professionalism. His career spans prestigious positions across India, the United Kingdom, and the United States, including stints at iconic venues such as One Aldwych, Hilton Heathrow, and Westbury Mayfair, London.

Each milestone in his 25+ year journey reflects a commitment to excellence—whether it was mastering European pastry in London, crafting intricate sugar sculptures, or training young chefs as a mentor. His creations, such as the celebrated 9-foot Chocolate Eiffel Tower for the 2024 Paris Olympics, are a testament to his artistry. Beyond the kitchen, Chef Chauhan has become a respected voice in culinary education, serving as a jury member in numerous national competitions and teaching aspiring chefs across institutes.

Today, Chef Vivek Chauhan stands not only as a master craftsman but also as a global ambassador for Indian pastry talent. His story continues to inspire, proving that with vision, discipline, and a creative heart, one can truly redefine the sweet side of gastronomy.