Shangri-La Bengaluru announces the appointment of Chef Jaysheel Ramdayal Rawat as its Executive Sous Chef. With over a decade of experience across some of the world’s most respected luxury hospitality brands, Chef Jaysheel brings a strong foundation in culinary leadership, menu innovation, and guest experience excellence.
His proven ability to build high-performing teams, drive revenue growth, and consistently elevate food quality standards makes him a valuable addition to the hotel’s culinary leadership team.
A decade-long journey across leading luxury kitchens
Chef Jaysheel began his culinary journey in 2014 with Hyatt Regency Mumbai as a Corporate Leadership Trainee. Following the successful completion of the programme, he was promoted to Chef de Partie in 2017, marking the beginning of a steady and impressive rise through the ranks. His career journey has since seen him contribute to leading kitchens at Renaissance Mumbai, Radisson Mumbai, and Hyatt Regency Jaipur, where he further refined his expertise in luxury dining and large-scale culinary operations.
Global destination hospitality experience in Phuket and Maldives
In 2023, Chef Jaysheel assumed the role of Chef de Cuisine at a Luxury Collection property in Phuket, Thailand, leading the culinary vision at one of the region’s most distinctive hotels. Prior to joining Shangri-La Bengaluru, he served as Executive Sous Chef at Taj Exotica Resort & Spa, Maldives, further strengthening his experience in destination-led luxury hospitality and refined, guest-centric dining.
Culinary leadership rooted in discipline, creativity, and collaboration
Known for his disciplined approach, creative sensibility, and collaborative leadership style, Chef Jaysheel is deeply passionate about delivering thoughtful, high-quality cuisine while nurturing talent within the kitchen. His appointment reflects Shangri-La Bengaluru’s continued commitment to culinary excellence and innovation across its dining experiences.
