A delightful new chapter unfolds at The Claridges New Delhi, as the iconic Ye Old Bakery welcomes Guru Choephel as its new pastry sous chef. Renowned for its vintage charm and cherished classics, the legendary bakery is set to see a thoughtful evolution under Choephel’s creative direction.

With more than a decade of experience spanning top hospitality brands such as Shangri-La Hotels, Hyatt Regency, Radisson Blu, and now The Claridges, Choephel brings with him a wealth of expertise in pastry artistry. His journey through bustling kitchens has shaped a strong foundation in chocolate work, intricate dessert plating, artisanal bread baking, and large-scale display setups.

From curating unique buffet concepts for festive occasions to refreshing patisserie selections in Bengaluru and Pune, Choephel has consistently combined creativity with operational finesse. His focus on building cohesive teams, upholding rigorous hygiene standards, and driving efficient production processes has earned him admiration among peers and guests alike.

At Ye Old Bakery, Choephel looks forward to adding a fresh perspective to beloved classics by introducing refined flavours and subtle modern touches. Guests can expect updated viennoiserie, thoughtfully reimagined tea cakes, and timeless confections presented with a sophisticated twist—ensuring the bakery continues to delight while resonating with evolving tastes.

“Ye Old Bakery is a name that evokes both nostalgia and excellence. I’m excited to build on its legacy by introducing bold, refined flavours and techniques that resonate with today’s guests. My goal is to honour its heritage while crafting thoughtful new experiences,” shared Guru Choephel.

Born in Tibet and raised in India, Choephel speaks English, Hindi, Tibetan, and basic Chinese and French—a testament to his global outlook and versatile approach to hospitality. With his appointment, The Claridges New Delhi continues its commitment to delivering memorable culinary experiences rooted in tradition, yet attuned to modern palates.