Chef Neeraj Tyagi joined Shangri-La’s – Eros Hotel, New Delhi as executive chef in June 2015 and since then his team launched four new outlets, starting with Mister Chai, a tea restaurant. Next was Grappa Bar where the concept of Cicchetti, or small Venetian tapas, was introduced. This was followed by the inauguration of Italian restaurant Sorrento, and the 39th Shang Palace, which brought Yunnan cuisine to New Delhi. Chef Tyagi also revamped the F&B offerings at the awardwinning Tamra restaurant.
His biggest challenge was to retain good talent, and align different mindsets in the culinary team. He endeavoured to do that by permitting them to experiment with different dishes. He regularly works in cohesion with the revenue team as the property also tracks outlet-wise revenues and cost. This helps in calculating the P&L of individual F&B outlets and Chef Tyagi can monitor the individual departmental expenses to ensure healthy profitability
