Chef Nitin Vasant Kedar – A Culinary Veteran Shaping Global Hospitality Standards – Mastering Culinary Journeys Across Borders, A Visionary Chef Defining Modern Hospitality
Early Life and Culinary Aspirations
Born in India, Chef Nitin Vasant Kedar was nurtured in a culturally vibrant environment where food was not merely sustenance—it was an art form, a celebration, and a deeply rooted part of everyday life. Growing up in a household where traditional cooking methods were passed down through generations, young Nitin found himself fascinated by the sensory and emotional experience of food. From the sizzle of spices in a hot pan to the comforting aroma of slow-cooked curries, every moment spent in or around the kitchen sparked a deeper curiosity.
His family played a central role in shaping this early fascination. While many children of his age would be engrossed in games, Nitin would often be found standing by the stove, attentively observing his elders as they prepared festive meals. These culinary sessions during family gatherings and religious festivals became his informal classroom. He would ask questions about ingredients, try his hand at basic chopping or stirring, and slowly developed a deep respect for the precision and patience required in cooking.
As he grew older, this interest transformed into a determined passion. Rather than treating food as a hobby, Nitin began to view it as a lifelong pursuit. He was drawn to the idea of creating experiences through meals—bringing people together at one table and sparking joy with every bite. The emotional connection he felt with food set him apart from his peers and made his career choice an intuitive decision.
Determined to pursue his passion professionally, Nitin enrolled in a cookery program immediately after high school, beginning with an MCVC (Cookery) course at MSIHMCT in Pune. This was not just a step into professional training—it was the beginning of a transformation. Here, he was introduced to the fundamentals of culinary science, kitchen management, sanitation practices, and regional cooking techniques. His hunger for knowledge, combined with his natural flair, made him stand out among his peers.
This foundational phase not only solidified his technical skills but also ignited his ambition to explore global culinary landscapes. Chef Nitin’s early life was thus not just a period of learning, but the launchpad for what would become a truly remarkable career in the world of hospitality and gastronomy.
Culinary Education and Certifications
To pursue his culinary ambitions professionally, Nitin Kedar took a decisive step and enrolled at MSIHMCT, Pune, completing an MCVC course in Cookery in 2002. This program introduced him to kitchen operations, food preparation techniques, and hygiene protocols—forming the first bricks of a solid culinary foundation.
He further strengthened his expertise by pursuing a Diploma in Hotel Management and Catering Technology from Bharati Vidyapeeth, Pune, graduating in 2006. This formal education equipped him with comprehensive hospitality knowledge—from food production and service to hotel management and customer engagement.
Additionally, Chef Nitin earned a Food Safety Certification in the United Arab Emirates, a testament to his commitment to international food safety and hygiene standards—critical in today’s global hospitality environment.
Professional Experience: A Legacy of Versatility and Leadership
Chef Nitin Kedar’s professional journey spans nearly two decades, marked by key roles in high-profile restaurants, royal households, multinational food chains, and luxury cruise liners. His career trajectory highlights adaptability, leadership, and a commitment to excellence across diverse culinary ecosystems.
Royal Caribbean International – Junior Sous Chef (Sept 2024 – Dec 2024)
One of the highlights of Chef Nitin’s career came with his tenure aboard Royal Caribbean International’s Celebrity Infinity. As a Junior Sous Chef, he was responsible for supervising galley operations for both guests and crew—a demanding role that required precision, discipline, and operational excellence on the high seas.
Chef Nitin implemented advanced food safety protocols, maintained recipe adherence, managed staff shifts, and executed seamless service during high-traffic hours. His leadership played a key role in ensuring guest satisfaction and operational efficiency, including launching new menu items that received praise from international travelers.
The Bowl Company – Sous Chef (June 2018 – March 2024)
During his six-year tenure with The Bowl Company, Chef Nitin oversaw end-to-end kitchen operations for a high-volume unit handling over 200 orders per day. As a Sous Chef, he was entrusted with tasks that went beyond just food production—he managed audits, controlled food costs, upheld hygiene standards, and led comprehensive staff training programs.
His efforts led to improved customer ratings, operational cost savings, and elevated food safety benchmarks. He also introduced systems that enhanced kitchen productivity without compromising on quality.
Boca Grande Restaurant – Head Chef (Sep 2015 – Dec 2017)
Chef Nitin played a transformative role as the Head Chef at Boca Grande, where he led the launch of a new intercontinental fine dining concept in Bangalore. Responsible for menu development, vendor management, cost control, and team training, he crafted a food program that became synonymous with quality, innovation, and consistency.
He brought together global flavors with local sensibilities—earning acclaim from both patrons and critics. His role here positioned him as a key figure in Bangalore’s premium dining scene.
Royal Household (Sheikh Isa Bin Zayed Palace, Al Ain, UAE) – Chief Cook (Apr 2015 – Sep 2015)
Chef Nitin’s culinary excellence was recognized internationally when he was appointed Chief Cook for the royal household of Sheikh Isa Bin Zayed in Al Ain, UAE. Cooking for a royal family demands not only perfection in taste and presentation but also cultural sensitivity, confidentiality, and professionalism.
He curated and executed authentic Indian menus tailored to the tastes of the royal family, showcasing his deep understanding of traditional Indian cooking and his ability to adapt to the most elite clientele.
Wadi Adventure – Demi Chef de Partie (Oct 2014 – Mar 2015)
At Wadi Adventure, an adventure park and leisure destination in the UAE, Chef Nitin managed the kitchen operations for a casual 100-cover restaurant. His focus on operational speed, menu consistency, and customer satisfaction made the eatery a popular choice for tourists and families alike.
TGI Fridays, Dubai – Line Cook (Sep 2012 – Sep 2014)
As part of the kitchen brigade at TGI Fridays in Dubai, Chef Nitin manned the broiler section, specializing in grilling steaks, burgers, and other meats. His technical precision and time management were crucial in a fast-paced, high-volume American dining environment.
This international exposure honed his skills in western cuisine, temperature control, and portion accuracy—skills he would carry forward into future leadership roles.
Tuli International, Nagpur – Chef de Partie (Apr 2010 – July 2011)
Back in India, Chef Nitin contributed to the operations at Tuli International, managing the continental section for breakfast services and events. His dual responsibility also included inventory control and purchasing, making him an asset in both culinary and administrative functions.
Boca Grande Restaurant, Bangalore – Head Chef (Mar 2008 – Apr 2010)
This was Chef Nitin’s first role as a Head Chef, leading the launch of Boca Grande’s first outlet in Bangalore. From kitchen layout design and vendor tie-ups to staffing and menu testing, he played an instrumental role in the brand’s initial success.
Hard Rock Café – Demi Chef de Partie
As part of the opening team for Hard Rock Café in Bangalore, Chef Nitin led the prep and broiler stations. This role helped him understand American culinary trends and exposed him to world-class hospitality standards. His efforts during the launch phase helped establish a strong culinary foundation for the brand in the region.
Invenue Hospitality, Pune – Demi Chef de Partie (Jan 2006 – July 2007)
In his early professional years, Chef Nitin contributed to a multi-cuisine restaurant and catering unit, collaborating closely with Executive Chefs to run events and daily operations. This phase helped shape his core culinary identity—blending creativity with structure.
Culinary Specializations and Strengths
Chef Nitin Kedar brings a rich tapestry of culinary expertise. Some of his specializations include:
- Indian Regional Cuisine: North Indian, South Indian, and Royal Mughlai preparations
- International Cuisines: Continental, American, and Fusion
- Cloud Kitchen Operations: Recipe consistency, packaging, and food delivery optimization
- Cruise Line Galley Management: Safety standards, high-volume service, cross-department coordination
- Fine Dining and Casual Concepts: From menu engineering to staff deployment
- Vendor Management and Procurement: Cost-effective sourcing with quality assurance
- Food Safety and Hygiene: UAE-certified with hands-on implementation
Key Achievements
Throughout his career, Chef Nitin has not only excelled at his core responsibilities but also achieved several significant milestones:
✅ Restaurant Launches
- Successfully launched Boca Grande Restaurant in Bangalore as a first-class intercontinental fine-dining venue
- Played a key role in Swiggy’s cloud kitchen setup, bringing operational efficiency to the brand’s delivery kitchen model
✅ Global Exposure
- Gained extensive international exposure through roles in Dubai, Al Ain (UAE), and on Royal Caribbean Cruise Line
- Adapted to diverse cultural culinary preferences while maintaining Indian roots
✅ Opening Team Member
- Part of the elite opening team of Hard Rock Café in Bangalore, where he was instrumental in training and kitchen layout operations
Professional Traits and Work Ethic
Chef Nitin Kedar is known for his:
- Leadership – Adept at training, guiding, and motivating kitchen teams
- Precision – A stickler for hygiene, SOPs, and standard recipes
- Innovation – Frequently develops new dishes and improves kitchen workflows
- Calm Under Pressure – Maintains composure even in high-stakes service windows
- Discipline and Professionalism – Gained from cruise liners and royal household experience
Cultural Sensitivity and Multilingual Skills
Having worked with multicultural teams and diverse clientele across India and the Middle East, Chef Nitin has developed exceptional cultural awareness. He is comfortable working in cross-border environments and can communicate effectively in English, Hindi, and regional Indian dialects. His exposure to the Royal Family of UAE further sharpened his sense of etiquette, discretion, and presentation.
Vision for the Future
Chef Nitin envisions leading large-scale culinary projects, mentoring upcoming chefs, and contributing to the evolution of cloud kitchens and sustainable dining models. He is particularly interested in integrating technology into culinary operations—from digital inventory systems to AI-based menu planning.
With a passion for continuous learning, he aims to become a thought leader in hospitality innovation, focusing on ethical sourcing, nutrition-forward menus, and food tech integrations.
A Chef Who Embodies Experience, Excellence, and Evolution
Chef Nitin Vasant Kedar epitomizes what it means to pursue excellence with integrity, passion, and purpose in the world of culinary arts. His journey—spanning from the modest beginnings of an aspiring young cook in India to executing top-tier operations on international cruise liners and royal kitchens—reflects a career built on hard-earned experience, adaptability, and unrelenting drive.
With nearly two decades of versatile industry exposure, Chef Nitin has demonstrated that true culinary success goes beyond skill alone. It is about leadership, innovation, continuous learning, and the ability to connect with people through food. Whether crafting menus for discerning guests, mentoring teams of chefs, or implementing food safety protocols in diverse environments, he has maintained a consistent standard of excellence.
His legacy is not just defined by the restaurants he helped launch or the accolades earned along the way—it lies in the countless chefs he has guided, the operational systems he has improved, and the international hospitality standards he has helped uphold. Chef Nitin’s story continues to inspire the next generation of culinary professionals who seek to blend heritage, innovation, and a global mindset in the ever-evolving world of gastronomy.
