Chef Rahul Shrivastava has been appointed as Executive Chef at Hyatt Centric Juhu.
Stumbled into the culinary world by chance, Chef Rahul’s journey took flight, aiming for nothing short of becoming an exceptional, experienced culinary artist. Drawing inspiration from his childhood days spent assisting his mother in the kitchen, his culinary journey is one of passion, dedication, and evolution.
During his initial role at The Oberois in New Delhi, he began by mastering the fundamentals of Japanese cuisine. To this day, he cherishes the memories of that period marked by significant personal and professional development. In 2016, he launched his debut restaurant, A2, in collaboration with The Park Chennai, dedicated to introducing global flavors to the city. Leading his inaugural dining establishment revolved around creating an unforgettable experience for guests, centered on food, enjoyment, and lasting memories.
Embarking on a journey to the picturesque shores of Malta, Chef Rahul found himself at Amami, a platform to encapsulate the very soul of Japan in his culinary creations, all the while gaining valuable international exposure. His career then took a new turn with Soy-Soi, part of the Pricol group, based in Delhi, offering an opportunity to explore the diverse realm of Pan-Asian cuisine while overseeing city-wide operations.
Post the pandemic’s upheaval, Chef Rahul was drawn to the city of dreams. He made his way to Izumi in Mumbai, where every dish on the menu was a testament to his deep appreciation for the Land of the Rising Sun.
“Through my work, I’ve gotten great opportunities of not just developing expertise in Japanese cuisine but also pan-Asian and world cuisine. Our World is more connected than ever and I’m blessed to be equipped with skills for serving deliciousness to guests with diverse dining expectations,” he shared.
As the Executive Chef at Hyatt Centric Juhu, Chef Rahul assumes the responsibility of steering the esteemed Sesame restaurant to greater heights of recognition. His vision for Sesame is centered on the concept of crafting a “culinary spectacle” where the dishes captivate not only the senses but also the eyes, transforming the dining experience into a visual and sensory delight.
