Neeraj Rawoot is the new Executive Chef at JW Marriott Bengaluru Prestige Golfshire Resort and Spa

At the newly inaugurated luxury property, the chef will be spearheading the culinary teams and related operations, curating menus and presenting innovative dishes with a distinctive twist. Guests will be able to enjoy these exquisite and modern gastronomical escapades across the property’s premium fine dining outlets such as Aaleeshan, Truffle and Co. East, VISTA and Flamingo Bar.

Hailing from Jamshedpur, the spirited chef, a food and beverage enthusiast himself, began his culinary journey in the capital city with stints at the Imperial Hotel. With over 22 years of rich proficiency in stirring up Indian, Thai and Nouvelle Western cuisines, Chef Neeraj is passionate about curating an experience that nourishes the soul. 

His portfolio includes training at some of the country’s top hotel chains and gaining a refined experience by working at some of the renowned hotels including The Leela Ambience Hotel and Residences, Gurgaon, Sofitel Mumbai, Hilton Chennai, Grand Hyatt – Mumbai and President Park Bangkok amongst others. He credits his speciality in Indian tandoor and curry making to his tenure at the Great Kebab Factory at Radisson, New Delhi.

Speaking on his appointment at the JW Marriott Bengaluru Prestige Golfshire Resort and Spa, Chef Neeraj commented, “I am honored and overwhelmed to join the JW Marriott family, a brand which has a unique culinary structure. This is my first stint with Marriott, and I am looking forward to curating memorable and delicious gourmet experiences for our cherished guests.”

A seasoned and accomplished culinary professional, the Chef, for two consecutive years has been awarded the BW Hotelier Award for Executive chef of the Year, National level (2019) and Western India (2020). His versatility combined with leadership skills and the ability to remain calm in a chaotic environment ensures he has all the makings for success. 

To unwind, the chef indulges in music, movies, and swimming. With linguistic fluency in Thai and a profound interest in learning new languages, Neeraj believes that studying/exploring a new cuisine is incomplete without an understanding of the unique characteristics of a place’ local people and culture.

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