Arvind Menon

Executive Chef

With over 15 years of culinary expertise, Chef Arvind Menon is a master of North Indian and coastal flavors. Having trained under some of India's top chefs, he brings an authentic yet modern approach to traditional dishes. His signature dishes, including curries and tandoori delicacies, have earned him accolades in the fine-dining industry. Passionate about fresh, locally sourced ingredients, Chef Arvind ensures every plate is a harmonious blend of tradition and innovation.

Meera Khanna

Station Chef

A celebrated name in contemporary Indian cuisine, Chef Meera Khanna has redefined traditional flavors with her creative twists. Trained in both Indian and French culinary arts, she specializes in fusion dishes that combine bold spices with international techniques. With a deep commitment to sustainability, she incorporates organic and seasonal ingredients into her dishes, making every meal a delightful experience.

Devansh Kapoor

Assistant Station Chef

With a flair for progressive Indian cuisine, Chef Devansh Kapoor blends molecular gastronomy with age-old recipes to create visually stunning and flavorful dishes. Trained at prestigious culinary institutions, he experiments with textures, presentations, and techniques that elevate Indian food to a new level. His signature dishes include deconstructed chaats, nitrogen-infused desserts, and interactive dining experiences that leave a lasting impression.

Rohan Deshpande

Junior Chef

Known for his expertise in North Indian and Mughlai cuisine, Chef Rohan Deshpande brings decades of experience to the kitchen. Having worked in Michelin-starred restaurants across the world, he has mastered the art of balancing rich flavors with modern plating techniques. His signature kebabs, aromatic biryanis, and slow-cooked curries transport guests to the royal kitchens of India.