Chef Rajiv Kumar has been appointed as the Executive Chef at Radisson Blu Resort & Spa, Karjat. His last stint was with Jaypee Residency Manor in Mussoorie as executive chef.
After completing a course in Food Productions and Culinary Art from Chandigarh, he started his career with the Sarovar Group of Hotels. He also trained at Jalandhar’s The Grand Lilly Resort and Mumbai’s Geoffery’s Pub & Restobar for two years, post which he took on the role as chef-de-partie in 2008 with leading banquets company called Pot Pourri. He was later appointed as sous chef at WIAA Club (now called the Malabar Hill Club) in Mumbai. In 2009, Chef Kumar was appointed as executive chef of Park Plaza Silverton Mussoorie and two years later he moved to Golden Palms Hotel and Spa Mussoorie.
