Chef Gadihoke is an alumnus of Institute of Hotel Management Pusa, New Delhi .He was awarded the prestigious IHRA Scholarship in 2003 to study at the Johnson & Wales University USA and was awarded with a certification in Culinary Arts. Gaddy as he is fondly called by friends and colleagues has had a journey of over 22 years with ITC. His assignments include the ITC properties at Jaipur, Delhi and Agra and other parts of the country. He has headed the kitchen operations at the ITC Mughal and Sheraton New Delhi as an Executive Chef.
Chef Manisha Bhasin is the Senior Executive Chef at the ITC Maurya which is home to the most esteemed ITC restaurant - Bukhara as well as Dum Pukht which continues to feature in Asias' top 50 restaurants year on year. Chef Manisha has done extensive research on various community cuisines like Moplah, Tulunadu ,Saraswat cuisine and created a buzz in this space by showcasing the vast repertoire of cuisines. She developed Dehlavi as a signature banqueting cuisine, one of India first branded banquet Cuisine at Sheraton, New Delhi in 2005. She was amongst Top ten most Admired Chefs of Asia in 2014.
A hotel management graduate from IHM, Delhi and Alumnus of OSHM, Yogen commenced his career with the Oberoi Group of Hotels. Having amassed a wealth of knowledge and experience in the culinary art, he became a part of the ITC Hotels family. Yogen initially joined with the ITC Windsor in Bengaluru and was soon the Executive Chef at ITC Gardenia.
A graduate from the Indian Institute of Hotel Management and Catering Technology, Bangalore in year 1986 Chef Rajdeep was picked up early on by ITC and has grown with the organization ever since. Today at the helm of the Hotel's culinary department Chef Rajdeep enjoys a platform which provides for infinite scope to create, ameliorate resources and set new trends in food.