Chef Neeraj Tyagi – Director of Culinary, Grand Hyatt Mumbai | Luxury Dining Visionary |Celebrated Indian Chef Leading Culinary Excellence at Grand Hyatt Mumbai |Global Indian Culinary Icon & Hotel Gastronomy Expert |Mastermind Behind Grand Hyatt Mumbai’s Luxury Gastronomic Experience
Chef Neeraj Tyagi – Redefining Luxury Dining in India | Director of Culinary at Grand Hyatt Mumbai
Early Roots and a Taste for Ambition
In the bustling heart of India, where spices carry stories and food connects generations, a young boy named Neeraj Tyagi was discovering his future one meal at a time. Born and raised in a culturally vibrant Indian family, Neeraj’s earliest memories are filled with the aromas of slow-cooked curries, the warmth of family dinners, and the discipline of home-cooked traditions. His connection to food was not casual—it was deeply emotional, a language he understood before words could form his thoughts.
His fascination with how food could evoke emotion was apparent even as a child. While others saw a plate of biryani or a bowl of dal, he saw craftsmanship, harmony, and purpose. By the time he was in high school, Neeraj had already chosen his path—he didn’t just want to be in the kitchen, he wanted to master it.
That decision would set him on a course to become one of India’s most respected culinary leaders, a title he would earn not just through his skills, but through vision, resilience, and unrelenting pursuit of excellence.
Education and Formative Culinary Years
Neeraj Tyagi’s professional journey began at one of India’s renowned hospitality institutions. His culinary education laid the groundwork for understanding both technique and the broader ecosystem of luxury hospitality. Whether it was the delicate balance of spice blends or the science behind plating, Neeraj absorbed every lesson with curiosity and discipline.
His formative years weren’t just about learning recipes—they were about understanding culture through cuisine. He studied Indian regional cooking in-depth, but also broadened his scope with exposure to French, Mediterranean, and Pan-Asian techniques. This diverse training would become a core feature of his culinary identity—Indian at heart, but global in expression.
Internships in luxury kitchens, long hours behind the pass, and the intense demand of fine-dining operations taught him how to lead under pressure and create under constraints. It was in these early days that he learned the golden rule of kitchen leadership: excellence isn’t a goal, it’s a habit.
The Climb Through India’s Top Kitchens
As his experience deepened, so did the caliber of establishments he joined. Neeraj quickly climbed the ranks in India’s hospitality industry. He held key roles at prestigious hotels where he not only led kitchens but reshaped them. Each step up the culinary ladder brought new challenges—from reinventing outdated menus to training large teams, managing food costs, and designing experiences for discerning guests.
But it wasn’t just about managing kitchens. It was about creating value. Neeraj believed that food in a five-star hotel should not just meet expectations—it should exceed imagination. His leadership style blended meticulous organization with bold experimentation. Under his stewardship, kitchens didn’t just run smoothly—they became innovation hubs.
One of his hallmark qualities was his ability to create signature dining experiences, not just menus. He understood that luxury dining was not merely about presentation, but about emotion—an orchestra of flavor, ambiance, and service that leaves a lasting impression.
Executive Chef at Shangri-La’s Eros Hotel, New Delhi
Neeraj Tyagi’s tenure as Executive Chef at Shangri-La’s Eros Hotel in New Delhi marked a defining chapter in his career. At this iconic luxury destination in the capital, he was responsible for leading the entire culinary operation, encompassing specialty restaurants, banqueting, in-room dining, and culinary events.
His role was massive in scale—but Neeraj made it personal. He introduced progressive Indian menus at Tamra, one of the hotel’s acclaimed restaurants, and curated special culinary journeys that celebrated India’s regional diversity. He worked closely with the F&B team to elevate guest experiences with precision and flair.
He was also a champion of sourcing local produce and building supplier partnerships that supported sustainability. Under his leadership, Shangri-La’s dining outlets became destinations in themselves, known not just for quality but for creativity.
He mentored dozens of young chefs during this period, instilling in them not only skills but values. Many of those chefs now lead kitchens across India and abroad—a testament to his role as a mentor as much as a manager.
Chef Ambassador – Pullman & Novotel New Delhi Aerocity
From there, Neeraj moved to become the Chef Ambassador for Pullman & Novotel in New Delhi Aerocity, a dual-property powerhouse with over 670 rooms and 8 food & beverage outlets. It was one of the most complex culinary environments in India’s hotel landscape—and Neeraj rose to the challenge.
As Chef Ambassador, he didn’t just oversee operations; he reshaped the culinary identity of both properties. He introduced thematic festivals, unique brunch concepts, and experiential tasting menus that blended modern presentation with Indian soul.
This period showcased Neeraj’s strength in brand building. His menus were Instagrammable yet rooted in heritage, innovative yet accessible. Under his leadership, the properties gained acclaim for transforming hotel dining into a culinary lifestyle experience.
Awards and Recognition – National Acclaim
Neeraj’s work has not gone unnoticed. He was recognized as one of the Top Ten Hotel Chefs in India by Hospitality Horizons at a prestigious awards gala held at Trident BKC, Mumbai. This recognition wasn’t just for his cooking—it was for his vision, leadership, and impact on India’s hotel industry.
His ability to manage scale, inspire innovation, and deliver world-class hospitality positioned him among the most elite chefs in the country. This honor solidified his position as a thought leader in luxury cuisine, someone trusted by global brands and admired by culinary peers.
Current Role: Director of Culinary at Grand Hyatt Mumbai
Today, Chef Neeraj Tyagi serves as the Director of Culinary at Grand Hyatt Mumbai, one of India’s largest and most luxurious five-star properties. Here, he leads one of the most diverse culinary operations in the country—with multiple signature restaurants, extensive banqueting, in-room dining, and F&B collaborations under his purview.
He is at the helm of the hotel’s entire gastronomic experience, curating every bite and beverage that touches a guest’s table. From Italian to Pan-Asian, regional Indian to modern international, he oversees it all with relentless attention to detail and innovation.
At Grand Hyatt, Neeraj continues to push boundaries. He has led the launch of chef’s tables, sustainability-driven menus, and zero-waste kitchen practices. His leadership isn’t just about food—it’s about transforming the hotel’s identity through cuisine.
Culinary Philosophy – Where Tradition Meets Innovation
What makes Chef Neeraj Tyagi’s food unforgettable is the philosophy behind it. He believes that food should tell a story—of the land, the people, and the moment. His approach blends traditional Indian flavors with modern techniques, creating dishes that are visually stunning yet deeply comforting.
He champions regional authenticity while also embracing global influences. For him, masalas are magic, but so is the art of restraint. His food is balanced—where spice meets finesse, and nostalgia meets innovation.
He’s also deeply invested in sustainability and local sourcing, believing that the future of luxury dining lies in conscious cooking. His menus often feature seasonal ingredients, thoughtfully curated combinations, and elements of wellness.
Media Presence and Public Speaking
Beyond the kitchen, Neeraj is a respected voice in the culinary world. He has been featured on platforms like Medium, where he spoke about the richness of Indian regional cuisine and the global potential of masalas. He’s also appeared in interviews and panel discussions about the future of hotel dining, chef well-being, and sustainable kitchens.
A guest speaker at culinary institutes and hospitality events, he is often invited to share his expertise with the next generation of chefs. His ability to communicate with clarity and humility has made him a sought-after mentor and media guest.
He was also featured on YouTube through the Global Indian Series, where he shared personal stories and insights about his philosophy, growth, and the role of chefs in shaping society’s relationship with food.
Leadership & Mentorship
Chef Neeraj’s legacy is not just in dishes served—it’s in people empowered. He has mentored hundreds of young chefs over the years, advocating for respect-driven kitchen culture, gender inclusivity, and emotional wellness in the workplace.
His leadership style is rooted in collaboration. He doesn’t just give orders—he teaches, explains, and builds trust. Many of his mentees have gone on to lead prestigious kitchens across India and internationally, carrying forward his legacy of excellence.
He has also collaborated with HR teams to integrate culinary staff development into performance management systems, encouraging continual growth and creativity.
Events, Collaborations & Signature Experiences
Chef Neeraj Tyagi has been the driving force behind some of India’s most memorable food experiences. From curating Diwali tasting menus to leading exclusive wine-pairing dinners and international chef collaborations, he brings global flair with local roots.
His work with brands like Veuve Clicquot, Sula Vineyards, and Diageo has created immersive dining experiences that elevate hotel events into luxury gastronomy showcases.
He has also spearheaded regional food festivals, celebrating cuisines from Kashmir to Kerala, often bringing in home chefs or working directly with artisan producers to ensure authenticity.
A Vision for the Future of Indian Cuisine
For Neeraj, the future of Indian cuisine is about global respect for regional roots. He believes that India’s culinary map is one of the most diverse in the world, and the challenge now is not to simplify it for international appeal—but to tell its stories with elegance, depth, and pride.
He is passionate about creating a new narrative where Indian food is presented with the same refinement and reverence that French or Japanese cuisine enjoys globally. Whether it’s reimagining chaats with molecular gastronomy or plating millet khichdi like risotto, Neeraj is building a bridge between heritage and haute cuisine.
Final Thoughts – Why Chef Neeraj Tyagi Inspires the Culinary World
Chef Neeraj Tyagi’s journey is a story of craft, culture, and courage. From a curious child in an Indian kitchen to the Director of Culinary at one of the country’s premier luxury hotels, his life reflects what happens when talent meets discipline, and passion meets purpose.
He is not just a chef; he is a builder of experiences, a teacher of values, and a visionary who is redefining what it means to lead in today’s hospitality industry. With every dish he creates, every chef he mentors, and every guest he delights, he continues to enrich the world of food—one thoughtful
bite at a time.
Awards & Recognitions – Celebrating Culinary Excellence
Chef Neeraj Tyagi’s career has been marked by prestigious honors that recognize not only his talent in the kitchen but also his leadership, innovation, and influence in the Indian and global culinary community. Each award he has received stands as a milestone in a career built on passion, precision, and purpose.
Notable Awards & Achievements:
- Top Ten Hotel Chefs in India
Awarded by: Hospitality Horizons
Year: 2023
Venue: Trident BKC, Mumbai
Details: Recognized for outstanding contributions to hotel gastronomy, innovation in menu curation, and transformational leadership in India’s luxury hospitality space. - Culinary Ambassador Recognition – Accor Hotels Group
Year: 2019
Venue: Pullman & Novotel, New Delhi Aerocity
Details: Honored for successfully representing the culinary identity of the Accor Group in India by leading 8 restaurants and culinary concepts across the dual properties. - Chef of the Year Finalist – BW Hotelier Awards
Year: 2022
Organized by: BW Businessworld Hospitality
Details: Nominated among India’s best chefs for innovation, operational excellence, and culinary leadership in luxury hotel kitchens. - Best Indian Cuisine Experience – Tamra Restaurant, Shangri-La’s Eros Hotel
Awarded by: Times Food & Nightlife Awards
Year: 2018
Details: Acknowledged for conceptualizing Tamra’s authentic Indian and live-cooking concepts under his leadership as Executive Chef. - Recognition for Culinary Excellence – Hyatt Hotels Corporation
Year: 2024
Internal accolade from: Hyatt Asia-Pacific Regional Team
Details: Applauded for launching sustainable dining initiatives and chef’s table experiences at Grand Hyatt Mumbai. - Featured on “Global Indian Culinary Icons” List
Published by: Global Indian Series
Year: 2023
Details: Included in the top 50 Indian chefs creating global impact with authentic, culturally rich cuisine and thought leadership. - Leadership in Culinary Innovation – Indian Hotel Leadership Forum
Year: 2021
Details: Felicitated for redefining food & beverage strategies in post-pandemic recovery and guest experience innovation.
The Inspiring Journey of Chef Neeraj Tyagi
In the world of Indian hospitality, where precision meets palate and tradition meets transformation, few chefs embody excellence like Chef Neeraj Tyagi. His journey is not just one of titles and accolades—it’s a story of passion, resilience, and an unrelenting pursuit of culinary innovation.
Raised in a culturally rich Indian household, Neeraj discovered early on that food was more than sustenance—it was a form of expression, storytelling, and emotional connection. His early fascination with flavors led him to pursue formal culinary education, where he absorbed not only technique but the ethos of true hospitality.
What followed was a steady and disciplined rise through the ranks of India’s top hotels. From his pivotal role as Executive Chef at Shangri-La’s Eros Hotel in New Delhi to becoming the Chef Ambassador for Pullman & Novotel Aerocity, Neeraj was constantly innovating, managing large-scale culinary operations while elevating guest experiences with refined Indian and international cuisine.
His dedication, creative leadership, and people-first approach eventually earned him the coveted position of Director of Culinary at Grand Hyatt Mumbai—one of the largest and most iconic luxury hotels in India. Here, he oversees multiple high-end restaurants, curates award-winning menus, and shapes the hotel’s F&B identity.
What makes Chef Neeraj Tyagi truly remarkable is his ability to fuse regional Indian heritage with modern technique, champion sustainability, and build strong, respectful kitchen cultures. Today, he is celebrated not just as one of the Top Ten Hotel Chefs in India, but as a mentor, a visionary, and a torchbearer for the future of Indian gastronomy.