Sandeep Kalra

Sandeep Kalra is a highly acclaimed chef with a rich background in European and modern cuisine. He began his culinary journey at Orient Express at Taj Palace, showcasing his skills in French cuisine. Kalra then ventured into Italian cuisine by opening San Gimignano at The Imperial, New Delhi, followed by leading La Rochelle at The Oberoi New Delhi to win awards for the best fine dining European restaurant in the city.

His career highlights include the launch of the award-winning restaurant threesixty°, known for pioneering modern cuisine in all-day dining. Kalra's dedication to staying updated with industry trends took him on a best practice tour across Singapore, Hong Kong, and Kuala Lumpur. His commitment to excellence earned threesixty° the best European restaurant award for five consecutive years.

To further hone his craft, Kalra trained at renowned establishments such as the 3 Michelin star restaurant 'Clos St Denis' in Belgium under Chef Christian Denis and worked with 2 Michelin Star Chef Yves Mattagne at Radisson SAS in Brussels. He also gained valuable experience at Le Louis XV, under the legendary 3 Michelin Star Chef Alain Ducasse.

Kalra's culinary expertise extends to showcasing Indian cuisine internationally, notably at The Badrutt’s Palace in St. Moritz, Switzerland, and The Furama Resort in Da Nang, Vietnam, where his promotions received overwhelming responses. His accolades include being the runner-up Chef of The Year by Hotelier India in 2016 and the BBC Good Food Callebaut most innovative Chef of the year in 2018.

Education-wise, Sandeep Kalra holds a Diploma in Hotel Management from the Institute of Hotel Management in Bhopal, a Bachelor of Arts from Delhi University, and a certificate in French Language and Literature from Alliance Francaise de Bhopal.

Currently serving as the Executive Chef at The Ritz-Carlton Hotel Company, L.L.C., Kalra brings a wealth of experience from his previous roles as Executive Chef at Hotel Trident Gurgaon, Executive Chef at threesixty° at The Oberoi, New Delhi, Sous Chef at The Imperial Hotel, and Chef De Partie at Carnival Cruise Line and Hotel Taj Palace, New Delhi.