Chef Deepak Chandra – Executive Chef | Torchbearer of Indian & Chinese Culinary Excellence |From Humble Roots to Culinary Mastery | India’s Multi-Cuisine Maestro |Master of Kitchens | Heritage, Innovation, and Hospitality Redefined |The Journey of a Chef Who Rose Through Fire and Flavor | Today’s Pinnacle: Executive Chef at Darya Ganj
A Visionary in Apron – The Story of Chef Deepak Chandra
In the dynamic and fiercely competitive culinary arena of India, where trends rise and fall overnight, Chef Deepak Chandra stands as a symbol of enduring excellence and innovation. With a career spanning over 18 transformative years, he has not only adapted to the changing tastes of a diverse and demanding audience but has also become a force behind shaping India’s modern culinary identity. His journey, rooted in resilience and ambition, reflects a perfect balance between traditional culinary artistry and the demands of contemporary hospitality.
From humble beginnings in Ghaziabad to commanding bustling kitchens across fine dining brands, rooftop lounges, and hotel chains, Chef Deepak has walked every rung of the culinary ladder. His strength lies in his deep mastery of Indian and Chinese cuisines, a rare combination that allows him to move fluidly between authenticity and fusion, classic flavors and modern plating. He doesn’t just cook; he crafts experiences—meals that echo heritage, emotion, and precision.
Chef Deepak’s rise wasn’t sudden—it was a climb of sweat and skill. From working as a Commi III in the Chinese department to leading entire culinary divisions, he has lived the life of every role he now supervises. This hands-on background has made him an empathetic leader, one who trains and mentors with purpose and clarity. Known for his menu innovation, cost control strategies, and team development, he is regarded as a chef who brings results without compromising soul.
Currently, as the Executive Chef at Darya Ganj in DLF Mall, Noida, he holds a position that is both prestigious and pivotal. Darya Ganj, a brand born from post-partition culinary heritage, thrives on legacy and innovation—two values Chef Deepak embodies flawlessly. Here, he is not just managing kitchen operations but upholding a culinary lineage that dates back to the invention of Butter Chicken and Dal Makhani.
Chef Deepak Chandra is not merely a chef in a white coat—he is a visionary in an apron. A leader, a mentor, and a culinary artist who continues to push boundaries, inspire teams, and delight guests with every dish he plates. His story is one of grit, growth, and gastronomic brilliance, and it’s only just getting started.
Early Life in Ghaziabad: A Spark Ignited in Simplicity
Born on 2nd June 1985 in Ghaziabad, Uttar Pradesh, Deepak Chandra’s story begins in a small, culturally rich neighborhood where food wasn’t just nourishment—it was celebration. His earliest memories are wrapped around the aroma of spices simmering in his family’s kitchen, where every meal was a labor of love.
Raised in a modest household, he was not born with silver spoons or gourmet exposures. But what he did have was curiosity—an insatiable appetite for learning how flavors worked, how recipes came together, and how food could make people smile. While many children played outside, Deepak often found himself in the kitchen, watching his mother cook, asking questions, or stirring a pot whenever he was allowed to. It was here, in the humble kitchens of Ghaziabad, that a chef was born.
Education: Sharpening the Knife and the Mind
Chef Deepak’s educational journey was unconventional but deeply reflective of his passion and discipline. After completing his 10th Standard from the UK Board and 12th Standard from CBSE, he took a bold step to follow his culinary dreams by enrolling in the Advanced Diploma in Hotel Management from IME Institute, New Delhi, in 2008–2009.
This was a pivotal period where theory met practice. He not only learned about the technical aspects of food production and service management but also honed his interpersonal skills, hygiene standards, food safety regulations, and kitchen organization. This formal training bridged the gap between his grassroots learning and industry expectations.
Even more remarkably, Deepak continues his educational journey even today—pursuing graduation from Delhi University—reflecting his lifelong commitment to learning and growing as a leader.
The Humble Beginnings
Chef Deepak Chandra’s career began from the very bottom of the kitchen hierarchy. His first professional stint was as a kitchen helper (Commi III) at Delhi Darbar Restaurant, Connaught Place, New Delhi. It was 2005—a time when five-star hotel jobs were elusive, and the food industry demanded grit, patience, and consistency from its young aspirants.
At Delhi Darbar, he was assigned to the Chinese cuisine section. While others may have considered the repetitive chopping or cleaning duties mundane, Deepak saw them as stepping stones. He observed, absorbed, and volunteered for extra tasks. The woks, cleavers, and sauces of the Chinese kitchen became his first culinary playground.
In 2007, he moved to B.J.N Group at Ambience Mall, Gurugram, taking up the role of Commi II, and later transitioned to Chivas Restaurant and Bar in DLF Phase III as Commi I by 2008. These roles brought more responsibility. He started cooking independently, managing mise en place, and supporting senior chefs. These five foundational years were his culinary university, shaping his discipline, speed, and versatility.
Climbing the Ranks The Yellow Chilli by Sanjeev Kapoor
A turning point in Deepak’s career came when he joined The Yellow Chilli by Sanjeev Kapoor in Noida in 2010. This was not just another restaurant—it was a brand attached to the most iconic name in Indian television culinary history.
Here, he began as a Demi Chef de Partie (DCDP) and swiftly rose to become a Chef de Partie (CDP), specializing in Indian cuisine. Under the guidance of top-level corporate chefs and systems inspired by Sanjeev Kapoor himself, Deepak learned:
- The importance of standardizing recipes
- Balancing creativity with brand consistency
- Precision in presentation
- Guest-focused food innovation
He also supported the Chinese section whenever required, expanding his skill set. Over four years, he built a reputation as a disciplined, detail-oriented, and dependable team member. This tenure prepared him for leadership roles and reinforced his commitment to culinary excellence.
Jungle Jamboree Culinary Theater in Gurgaon
In 2014, Chef Deepak joined Jungle Jamboree in Gold Souk Mall, Gurgaon, as Senior CDP. Unlike conventional dining setups, Jungle Jamboree offered an immersive, theme-based culinary experience—transforming the restaurant into a jungle ambiance with exotic flavors and buffet extravaganzas.
Here, Deepak:
- Led an entire section independently
- Managed theme-based food counters
- Oversaw large-scale prep and live cooking
- Handled festive rushes and corporate bookings
This was the stage where he mastered high-volume production without compromising quality. Whether it was a 200-pax lunch buffet or an exotic North Indian thali for a family celebration, his consistency won hearts and loyalty.
The Rise to Sous Chef Biryani by Kilo – Sky Gate Hospitality
In 2018, Chef Deepak made a pivotal leap by joining Sky Gate Hospitality Pvt. Ltd., the company behind Biryani by Kilo, in Greater Noida. This role marked his transition to a Sous Chef, with a wider scope of operations.
This was a fast-scaling brand, known for delivering authentic hand-cooked biryanis in traditional handi packaging. As sous chef, Deepak:
- Oversaw central kitchen operations
- Monitored food consistency across satellite outlets
- Designed prep and cooking SOPs
- Managed kitchen labor, hygiene, and shift planning
He was instrumental in setting up commissary systems that ensured flavor and quality uniformity. His work contributed to the chain’s rapid expansion in North India during those years.
Executive Sous Chef – Neetibagh Club Hospitality in a Social Setting
In 2020, Deepak joined the prestigious Neetibagh Club – Co-operative House Building Pvt. Ltd., in Delhi, as an Executive Sous Chef. Unlike commercial restaurants, the club environment brought with it a different challenge—managing long-term member satisfaction, themed events, and recurring catering services.
Here, he led:
- Banquet operations for events up to 500 pax
- Fine dining and à la carte restaurant menus
- Sunday brunches and festival-specific food promotions
- Vendor management and procurement
- Cost control targets with monthly reporting
He developed a deep understanding of member psychology, taste patterns, and repeat expectations—skills that are often overlooked in the fast-paced restaurant world. By the time he left, he had won accolades from board members and staff alike for his professionalism and taste-centric approach.
Rooftop Leadership Hichki Lounge & Hotel Allivaite, Agra
In June 2023, Chef Deepak simultaneously took over two major roles:
- Executive Chef at Hichki Rooftop Café Bar and Lounge
- Executive Chef at Hotel Allivaite Yamuna Kinare, Agra
At Hichki, a chic rooftop venue with vibrant cocktails and fusion food, he created:
- Curated bar-snack pairings
- Regional tapas-style dishes
- Live grill stations for weekend nights
Meanwhile, at Hotel Allivaite in Agra—an urban riverside hotel—he catered to a different audience:
- Guests expecting Mughlai flavors, tandoori mastery, and elegant buffets
- Event catering for weddings, conferences, and VIP stays
- Special Ganga view breakfast menus that highlighted seasonal fruits and local specialties
Balancing two distinct culinary operations at once showcased his multi-tasking, people management, and brand adaptation skills.
Today’s Pinnacle: Executive Chef at Darya Ganj (2024–Present)
In July 2024, Chef Deepak assumed one of his most prestigious positions yet—Executive Chef at Darya Ganj Pvt. Ltd., DLF Mall, Noida.
Darya Ganj, known for reviving 1947-era Delhi cuisine, was founded by the descendants of the inventors of Butter Chicken and Dal Makhani. This made it more than a job—it was a legacy project. Here, Deepak:
- Oversees daily kitchen operations in a high-footfall mall setting
- Leads a brigade of chefs, CDPs, and service personnel
- Works closely with founders for menu research and revivals
- Manages food cost, procurement, wastage, and inventory
- Ensures HACCP compliance and training
This role marks the culmination of nearly two decades of experience, and Chef Deepak wears it with humility and precision—ensuring every plate that leaves the kitchen tells a story of heritage, quality, and soul.
Leadership Style & Culinary Philosophy
Chef Deepak leads with a people-first mindset. He believes a kitchen runs best when its team feels respected, inspired, and heard. He emphasizes:
- Mentorship over authority
- Taste over trends
- Systems over shortcuts
His cuisine philosophy is simple: “Let flavors shine. Let food speak. Let memories linger.”
Accolades & Impact
Throughout his career, Chef Deepak has:
- Trained over 200+ chefs across restaurants
- Achieved 15–20% cost savings through menu engineering and procurement strategies
- Created multiple signature dishes adopted permanently in menus
- Hosted VIPs, celebrities, and corporate delegations
- Contributed to the branding and pre-opening strategies of multiple outlets
Personality Beyond the Kitchen
Away from the heat of the stove, Chef Deepak is a passionate music lover. He believes music and food share the same core: rhythm, balance, and emotional resonance. His calm demeanor, patience, and team-first attitude have made him one of the most respected culinary leaders among his peers.
Rising Through Fire and Flavor – The Inspiring Journey of Chef Deepak Chandra
From peeling vegetables in a modest kitchen in Ghaziabad to leading the culinary brigade at one of India’s most iconic dining brands, Chef Deepak Chandra’s journey is a story of grit, growth, and gastronomic brilliance. Born on 2nd June 1985, Deepak’s love for food began early, shaped by the aromatic kitchens of his childhood where spices spoke louder than words.
Starting as a Commi III in the Chinese section at Delhi Darbar, Connaught Place, he worked tirelessly through the ranks, gaining hands-on experience across Indian and Chinese cuisines. His tenacity and talent saw him rise to positions at premier restaurants like The Yellow Chilli by Sanjeev Kapoor, where he refined his understanding of recipe standardization, plating, and guest satisfaction.
With each new role—from CDP at Jungle Jamboree to Sous Chef at Biryani by Kilo—Chef Deepak mastered not just cooking but kitchen operations, cost control, and team leadership. His defining transformation came as Executive Sous Chef at Neetibagh Club, where he handled large-scale events, menu planning, and consistent guest delight.
He soon took on dual Executive Chef roles at Hotel Allivaite Agra and Hichki Rooftop Lounge, managing high-volume, diverse dining formats. In 2024, he reached the pinnacle as Executive Chef at Darya Ganj, Noida, a brand synonymous with Delhi’s culinary legacy.
Chef Deepak’s journey is not just about food—it’s about rising through fire, leading with humility, and transforming kitchens into spaces of innovation and soul. His story is a blueprint for aspiring chefs who dream beyond their beginnings and strive to serve excellence—one dish at a time.
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