An expert Corporate Chef in Hospitality industry with more than 25 years of experience world wide and worked with many international and national brands such as world’s best Resort, Banyan Tree Seychelles, Carnival Cruise Lines, Manre, F-Bar , Tabularasa, Lodi the garden Restaurants, etc.

Have vast experience in setting up of Hospitality institutions and establishing policies and procedures and effective implementation of internal production control systems whereby profitability of the operations is vastly improved. Have been successful in opening food court and many other restaurants at Indira Gandhi International Airport, Terminal 2, New Delhi.

Thorough knowledge of the operational finance coupled with the expertise in implementation of systems along with excellent analytical skills resulted in being a cost control expert in the field of hospitality.

Chef Naval has been trained under best of Chefs in different Cuisines

• Chef Bakshish Dean for French & Mediterranean Cuisine (Food Production- Director at The Park), at Lodi The Garden Restaurant.

• Chef Mark Hagenbeach for Fusion Cuisine (Executive Chef Oberoi Rajvillas ),

• Chef Gerlad Bergues for Nouville Cuisine (Michelin Chef)

• Chef Romorosso of France at Manre, Saket,

• Chef Varun Nagraj and Chef Sanjay Chowdhary at Carnival Cruise Lines, USA.

Professional Experience

• Corporate Chef at Ninaniya Group

• The Park, New Delhi

• Taj Residency, Nasik

• The Banyan Tree Resort, Seychelles

• Royal Hyatt, Kuwait

• Carnival Cruise lines, USA

• Manre, New Delhi

• F-Bar, New Delhi

• Taubularasa, New Delhi

• Lodi the Garden Restaurant, New Delhi