Chef Mohit Tak, a distinguished figure in the culinary world, has been appointed to helm the culinary operations at Taj Rambagh Palace, Jaipur. With a rich history spanning over a decade with the Indian Hotels Company Limited (IHCL), Chef Tak brings a wealth of experience and expertise to his new role.
Having commenced his journey with IHCL in 2010 as a Management Trainee in food production operations, Chef Tak quickly ascended the ranks, honing his skills across various Taj Hotels in India. A graduate of the prestigious Institute of Hotel Management in Bangalore, Chef Tak’s exceptional talents were evident from the outset, earning him accolades as one of the college’s top graduates.
Born and raised in Delhi, Chef Tak’s culinary journey has been marked by a relentless pursuit of excellence. His tenure at The Taj Mahal Hotel, Delhi, saw him rise to prominence as the youngest Sous Chef, where his contributions were instrumental in the success of the iconic restaurant Machan, earning him the moniker “Chef of Machan.”
Chef Tak’s international experiences have further enriched his culinary repertoire, with notable stints at esteemed establishments such as TH@51 and Taj the Chambers in London, as well as a transformative training period at NOMA in Copenhagen under the tutelage of renowned Chef René Redzepi.
In his new role at Taj Rambagh Palace, Jaipur, Chef Mohit Tak will oversee the culinary operations and team, collaborating closely with the Executive Chef to elevate the dining experiences at renowned outlets including Suvarna Mahal, Rajput Room, Polo Bar, and Steam.
His vision extends beyond culinary excellence, as he aims to introduce innovative F&B concepts that will enhance the hotel’s offerings and leave an indelible mark on the vibrant city of Jaipur.
