Taj West End, Bengaluru has announced the appointment of Deepak Chhimwal as its new executive chef. With over two decades of experience across some of India’s most renowned kitchens, Chhimwal steps into this role to lead the culinary narrative at one of Bengaluru’s most iconic hospitality addresses.

A champion of seasonal Indian produce and hyperlocal ingredients, Chhimwal blends regional authenticity with contemporary finesse. His culinary philosophy focuses on crafting menus that are experiential yet deeply rooted in tradition. Prior to joining Taj West End, he served as executive chef at Taj City Centre, Gurugram, where he transformed the hotel’s food and beverage landscape through award-winning concepts.

“At the heart of every dish is a story. Taj West End is a place where legacy meets innovation. I look forward to curating experiences that honour Karnataka’s culinary heritage while embracing mindful, modern approaches to food. LOYA at Taj West End, Bengaluru is close to my heart as it brings the authentic flavours of North for our guests,” Chhimwal shared on his appointment.

In his new role, Chhimwal will reimagine the hotel’s signature restaurants, curate exclusive chef’s tables, and lead farm-to-fork initiatives and zero-waste philosophies—placing sustainable luxury at the centre of Bengaluru’s evolving dining scene.

Recognised as Best Chef of the Year by the Asia Food Congress, Chhimwal is also a certified Taj departmental trainer and ISO 22000 internal auditor. A dedicated mentor, he has been instrumental in nurturing emerging culinary talent and promoting wellness-forward dining inspired by Ayurvedic principles and plant-based innovation.