Professional Journey Founder & CEO – Chef’s Table Studio (2011 – Present) “A poorly planned kitchen is more than an inconvenience—it’s a liability. We build kitchens that perform.” — Chef Jugesh Arora

HON President of the South Indian Culinary Association (SICA) INDIAS FIRST CHEF TO GET HONOR OF WORLDCHEFS PRESIDENT MEDAL HON MEMBER MAURITIUS CHEF ASSOCIATION WITH GOLDEN DODO AWARD WACS CERTIFIED JUDGE

Core Services Offered via Chef’s Table Studio

Kitchen Facilities Planning

• End-to-end design services:
  • Conceptual and schematic design
    • Development & coordination
      • Tender documentation and bid evaluation
        • Supervision, testing, commissioning, and handover

Food Safety Management Systems

• Risk-based food safety solutions tailored to Indian and global standards.
  • Services include:
    • Hygiene-focused design
      • FSMS planning
        • Staff training and certification
          • Team includes food safety auditors, microbiologists, and special trainers.

Standard Operating Procedures (SOPs)

• Custom SOP development for food service establishments.
• Services include:
  • Theme and concept creation
    • Menu planning and recipe standardization
      • Food cost and waste control
        • Chef training and vendor sourcing

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Ongoing Projects

• Fairmount Hotel, Mumbai – 650 rooms
  • Four Points Sheraton, Chennai – 118 rooms
    • Spice Street, Nellore
      • Club Mahindra Holidays – Pondicherry, Madikeri, Ooty
        • Ennismore Morgan Originals – Accor, Mumbai – 120 rooms
          • Madras Cricket Club, Chennai
            • Kabini Resort, Mysore – 70 luxury villas
              • Green House Barbeque, Chennai

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Completed Projects

• Park Hyatt Chennai – 203 rooms
• West In Chennai – 240 rooms
• Novotel Goa – 125 rooms
• Grand Mercure Goa – 126 rooms + Beach Banquet
• Nanavati Hospital, Mumbai
• VPR Convention Center, Nellore
• Club Mahindra Holidays – Poovar, Munnar, Ashtamudi
• The Raintree Annasalai, Chennai – 230 rooms (5-star deluxe)
• Vinoth Builders Boutique Hotel, Chennai – 40 rooms
• JP Hotel Rooftop Restaurant, Rajaputana
• Savera Hotel, Curry Town Rooftop Restaurant
• Ramada Plaza, Chennai
• AA Walker Club, Goa
• Apollo Speciality Hospital, Chennai
• Feathers Hotel, Chennai
• Apollo Hospital, Navi Mumbai
• The Residency, Coimbatore

Chef Arora established Chef’s Table Studio in 2011, offering 360-degree services in:

• Kitchen & Bar Design
• Food & Beverage Concept Development
• BOH (Back-of-House) Facilities Planning
• Waste Management Solutions
• F&B Strategy and Pre-opening Services

Under his leadership, the firm has successfully executed over 50 landmark projects across hotels, restaurants, hospitals, and convention centers. Known for ergonomic, efficient, and future-ready kitchen planning, Chef’s Table Studio collaborates with world-class architects and designers to deliver innovative culinary spaces.

“A poorly planned kitchen is more than an inconvenience—it’s a liability. We build kitchens that perform.” — Chef Jugesh Arora

In the rich and evolving tapestry of Indian hospitality, few chefs have contributed as significantly and consistently as Chef Jugesh Arora. With a professional career spanning over four decades, Chef Arora stands tall as a culinary pioneer, innovator, mentor, and consultant. His journey from the kitchens of Oberoi Hotels to founding his own culinary consultancy, Chef’s Table Studio, is a testament to his relentless passion, entrepreneurial spirit, and dedication to the craft of cooking.

This biography dives into the multifaceted life and career of Chef Jugesh Arora, exploring his formative years, rise through India’s luxury hotel industry, leadership in food consultancy, and enduring influence on culinary standards and mentorship in the country.

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Early Life and Culinary Beginnings

Jugesh Arora was born in India during a time when professional cooking was not yet a widely celebrated career choice. However, he discovered early on that his heart belonged in the kitchen. His upbringing fostered a deep appreciation for ingredients, technique, and hospitality—values that would define his professional life.

Though details about his academic journey are less publicly documented, what is evident is that his foundational training took place in some of the finest hospitality environments in India. His entry into the culinary profession came at a time when the Indian hotel industry was expanding rapidly, and Chef Arora seized every opportunity to grow, learn, and lead.

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Oberoi Hotels Mumbai: The Foundation Years (1983–1998)

Chef Jugesh Arora’s culinary journey took firm root at the Oberoi Hotel Mumbai, where he spent a remarkable 15 years honing his skills, mastering techniques, and ascending the culinary hierarchy. Oberoi Hotels, known for their exceptional standards and rigorous training programs, provided an ideal platform for Chef Arora to learn the nuances of Indian and international cuisines, kitchen management, guest satisfaction, and luxury service.

During this phase, Chef Arora worked across multiple sections of the kitchen—from garde manger to butchery, hot kitchen to pastry—gradually becoming an all-rounded culinary professional. His reputation as a meticulous, disciplined, and creative chef began to take shape. He was known for his ability to create both traditional Indian fare and contemporary international dishes with equal finesse.

The experience at Oberoi Hotels laid the bedrock for everything that was to follow. It instilled in him a deep respect for ingredients, technique, and the importance of team leadership.

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The Regent Mumbai: Rising to Sous Chef (1998–2000)

After an illustrious stint at Oberoi, Chef Arora moved to The Regent Mumbai, a luxury property that added further credibility to his growing reputation. He assumed the role of Sous Chef, and this marked his first significant leadership position.

At The Regent, Chef Arora was responsible not just for food preparation, but also for supervising kitchen operations, managing junior chefs, and curating menus. He showcased his versatility by balancing continental, Asian, and Indian cuisine offerings, helping the property maintain its status among Mumbai’s premier hotels.

This period was crucial in shaping his managerial acumen. He began learning the intricacies of cost control, food sourcing, staff training, and kitchen workflow optimization—skills that would serve him immensely in the years to come.

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Accor Hotels – Mercure Mumbai: Executive Role Expansion (2000–2002)

In October 2000, Chef Arora stepped into the role of Executive Chef at Accor’s Mercure Mumbai, a move that positioned him at the helm of an entire kitchen operation. Leading a team of chefs, kitchen staff, and service professionals, he was now the creative and operational head of the culinary division.

Chef Arora used this opportunity to introduce menu innovations, streamline kitchen efficiency, and focus on enhancing the guest dining experience. He placed great emphasis on training programs, developing young talent, and improving food consistency. His leadership style was firm yet nurturing—demanding excellence while encouraging creativity.

This phase also saw him build relationships with local and international vendors, experiment with global ingredients, and explore farm-to-table concepts ahead of their time in the Indian context.

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Le Royal Meridien Chennai (2002–2004)

Chef Arora’s next assignment brought him to Le Royal Meridien in Chennai, where he served again as Executive Chef. His presence elevated the property’s culinary standards significantly. With Chennai’s hospitality scene undergoing transformation, his arrival brought fresh innovation to South Indian fine dining.

At Le Royal Meridien, Chef Arora introduced regional cuisine tasting menus, theme nights, and special buffet spreads that gained immense popularity. He made headlines for seamlessly blending traditional South Indian flavors with global presentation styles.

Moreover, he fostered strong ties with local communities and food producers, encouraging the use of indigenous ingredients and promoting sustainability in the kitchen long before it became a mainstream idea.

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Le Meridien Kovalam Beach Resort (2004–2005)

In 2004, Chef Arora moved to the scenic Le Meridien Kovalam Beach Resort in Kerala. As the Executive Chef, he was tasked with transforming the culinary offerings of the resort, known for its breathtaking location and eclectic clientele.

He curated coastal cuisine experiences, seafood festivals, and Ayurvedic food menus that were in harmony with the region’s wellness focus. His flair for regional authenticity and luxury presentation helped position the resort as a sought-after destination for gourmet travelers.

It was during this period that Chef Arora deepened his understanding of regional Indian cuisines, particularly the diverse flavors of Kerala. His work here is still remembered by the property and its long-standing patrons.

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The Raintree Hotels – Corporate Executive Chef (2005–2011)

In 2005, Chef Jugesh Arora took up one of the most defining roles of his career—as the Corporate Executive Chef at The Raintree Hotels. Over a six-year tenure, he played a pivotal role in standardizing culinary operations across the group’s properties and elevating their food and beverage reputation.

Chef Arora’s responsibilities expanded to:

• Menu planning across multiple restaurants and banquets.
• Recruitment and training of culinary teams.
• Ensuring consistency in taste, quality, hygiene, and presentation.
• Leading innovations in food styling and buffet layout.
• Managing kitchen budgets and procurement efficiency.

His leadership brought accolades to the group, with several of their restaurants being rated among the best in Chennai. He also developed signature dishes and curated special menus for corporate events, weddings, and international delegations.

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Mentorship and Impact on the Culinary Community

One of Chef Arora’s greatest contributions is his role as a mentor. He has trained hundreds of chefs over the years, many of whom have gone on to become executive chefs and culinary leaders themselves. His teaching style emphasizes discipline, originality, and deep respect for the craft.

Chef Arora is also deeply involved in spotting and grooming young talent. Whether through Chef’s Table Studio or as a jury member in culinary contests, he actively supports the development of India’s next generation of culinary stars.

He is known to follow a collaborative approach—empowering chefs to bring their personality into food while maintaining consistency and quality.

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International Projects and Cultural Diplomacy

In recent years, Chef Jugesh Arora has participated in international events promoting Indian cuisine abroad. Notably, he was part of culinary training initiatives in Mauritius, where he collaborated with local chefs and introduced authentic Indian culinary techniques in a global format.

These efforts position him as not just a chef, but also a cultural ambassador—spreading awareness of Indian food traditions and adapting them to global tastes without losing authenticity.

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Media Presence and Culinary Voice

Chef Arora maintains an active social media presence, especially on Instagram, where he shares behind-the-scenes glimpses of kitchen innovations, mentorship moments, and updates from Chef’s Table Studio. His online content reflects both his expertise and his warmth—a combination that makes him respected and loved across generations.

His professional views on trends such as plant-based eating, fusion cuisine, regional food revival, and culinary entrepreneurship are sought after by magazines, websites, and television networks.

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Legacy and Continuing Journey

Chef Jugesh Arora’s legacy is one of excellence, mentorship, and innovation. He has redefined what it means to be a chef in India—moving beyond cooking to include entrepreneurship, consulting, training, and global collaboration.

With Chef’s Table Studio continuing to expand, and his influence extending into various realms of hospitality, Chef Arora remains an active and impactful figure in the culinary world. He embodies the perfect blend of traditional culinary values and modern-day strategic vision.

Chef Jugesh Arora: Architect of Culinary Excellence in India and Beyond

In the grand narrative of India’s dynamic culinary evolution, Chef Jugesh Arora shines as a guiding force—one who has consistently blended classical skill with contemporary innovation. Revered for his profound expertise, mentorship legacy, and entrepreneurial acumen, Chef Arora has become a cornerstone in the Indian hospitality landscape.

With a career spanning more than four decades, including over 25 years in executive leadership roles, his journey from the hallowed kitchens of the Oberoi Hotel to founding a groundbreaking culinary consultancy firm—Chef’s Table Studio—reflects dedication, growth, and an unyielding passion for the culinary arts.

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Early Career and Culinary Foundations

Chef Jugesh Arora began his professional culinary journey in 1983, joining the renowned Oberoi Hotel Mumbai, one of India’s most prestigious hospitality institutions. Over a remarkable 15-year tenure, he immersed himself in all dimensions of food production—ranging from hot kitchens and cold larders to pastries and butchery. The Oberoi experience forged his foundation in discipline, technique, and guest-centric service, and offered him the chance to work alongside some of India’s finest chefs.

During this time, Chef Arora developed a culinary philosophy based on three key pillars: respect for ingredients, precision in execution, and commitment to continuous learning. His style is defined by a careful balance between Indian culinary traditions and global techniques, allowing him to craft experiences that are both authentic and modern.

One of the most transformative phases of his career came with his role as Corporate Executive Chef at The Raintree Hotels, a prominent chain of luxury eco-hotels based in Chennai. Over a six-year tenure, Chef Arora oversaw:

• Multiple properties within the chain.
• Design and execution of menu strategies across restaurants, banquets, and room service.
• Talent acquisition and training, focusing on chef grooming and performance metrics.
• Execution of sustainable kitchen practices and operational efficiency.

Under his leadership, The Raintree’s restaurants earned acclaim for their consistency, innovation, and emphasis on health-conscious gourmet dining. Chef Arora also pioneered eco-friendly kitchen management protocols—something rarely practiced in Indian hospitality during that time.

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Chef’s Table Studio – Culinary Innovation & Consultancy (2011–Present)

In June 2011, with decades of luxury hotel experience behind him, Chef Jugesh Arora launched Chef’s Table Studio in Mumbai—a boutique consultancy with a singular goal: to assist restaurateurs, chefs, and investors in building successful food ventures from the ground up.

Today, Chef’s Table Studio is one of India’s leading hospitality consultancies, offering:

• Turnkey kitchen setup and operational blueprints.
• Concept development for restaurants, cafés, bars, and cloud kitchens.
• Menu curation and food styling for modern consumer preferences.
• Vendor management and product sourcing strategies.
• Team training, SOP development, and hygiene audits.

Chef Arora’s team has worked with an impressive array of clients, including brands such as:

• The Kitchen by Chef Deepa
• Mumbai Chaiwalla
• Several up-and-coming boutique hotels and cafés across metro cities

Whether designing a 5-star hotel kitchen or mentoring a young pastry startup, Chef Arora’s focus is always the same: efficiency, innovation, and guest experience.

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Leadership and Mentorship

Beyond operational excellence, Chef Arora is deeply respected for his role as a mentor and educator. He believes in creating a ripple effect—training chefs who then go on to train others. His protégés now work across India and abroad, many in leadership positions.

Chef Arora frequently visits hospitality institutes, speaks at culinary forums, and judges competitions. He also conducts hands-on masterclasses through Chef’s Table Studio, focusing on topics such as:

• Modern plating techniques
• Sustainable cooking practices
• Indian regional cuisine revival
• Restaurant menu profitability

His mentorship style is practical and visionary. He urges young chefs to stay rooted in their culture while thinking globally—advice that has shaped numerous culinary careers.

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Awards and Recognition

One of Chef Jugesh Arora’s most notable honors is the Golden Hat Award, a prestigious recognition in the Indian culinary community. The award symbolizes leadership, excellence, and lifetime contribution to the profession.

He has also been recognized across hospitality platforms for:

• Lifetime Achievement in Culinary Leadership
• Top Consultant Chef in India (by industry forums)
• Eco-Conscious Culinary Innovation Award (for promoting sustainable kitchen practices)

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International Engagements

Chef Arora’s work has taken him beyond India’s borders. In recent years, he participated in culinary diplomacy and training programs in Mauritius, where he collaborated with local chefs to promote authentic Indian cuisine through masterclasses and food festivals.

His international engagements focus on:

• Promoting Indian culinary traditions abroad
• Training chefs in modern Indian gastronomy
• Building bridges between global and Indian food culture

He believes Indian food deserves to be represented not just as street food or curry, but as an elevated art form. His international demonstrations often showcase the complexity of Indian flavors, use of regional ingredients, and storytelling through food.

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Digital Presence and Public Voice

Chef Arora is known for his engaging social media presence, particularly on Instagram (@chefarora). Through reels, photos, and educational snippets, he connects with thousands of followers—chefs, students, food lovers, and industry professionals.

He shares:

• Recipes and kitchen hacks
• Updates on Chef’s Table Studio projects
• Restaurant launches and collaborations
• Food philosophy and personal milestones

This digital engagement has expanded his influence beyond professional kitchens to a broader culinary audience—allowing him to inspire and connect with aspiring chefs across the globe.

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Philosophy and Vision

Chef Jugesh Arora believes that food is more than nourishment—it’s emotion, memory, and identity. His cooking philosophy is built on authenticity, balance, and adaptability. He emphasizes:

• Sourcing locally, thinking globally
• Rooted innovation—preserving heritage while modernizing form
• Team empowerment—investing in people to ensure sustainable success

He often says, “A chef’s real job begins after the recipe is mastered. That’s when you cook with soul, not just technique.”

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JOURNEY

Chef Jugesh Arora is more than a chef—he is an institution in himself. From his early days at Oberoi to becoming a trailblazing consultant and mentor, he has reshaped the Indian culinary landscape. His impact is seen not just in restaurants or menus, but in the people he has trained, the businesses he has nurtured, and the kitchens he has designed.

In an era of fast trends and fleeting fame, Chef Arora stands out for his consistency, vision, and authenticity. His work continues to inspire culinary professionals and hospitality leaders alike.

As he continues to lead from the front through Chef’s Table Studio, one thing is certain—Chef Jugesh Arora’s story is far from finished. It is an evolving journey marked by excellence, mentorship, and a lifelong love for the culinary craft.