Master Chef Rajesh Kumar Sharma stands as a beacon of excellence in the culinary world, celebrated for his remarkable ability to reinvent traditional recipes with a modern twist. Known affectionately as the Kebab King, Chef Rajesh's journey is deeply rooted in heritage, passion, and an unwavering commitment to preserving India’s rich gastronomic legacy.

Born into a family where cooking was more than just a profession, Rajesh inherited the flame from his father, Shri Panna Lal Sharma, a legendary chef who served iconic Indian leaders including Mrs. Indira Gandhi, Shri Atal Bihari Vajpayee, and Shri Gyani Jail Singh. Inspired by this prestigious lineage, Chef Rajesh set out to make his own mark in the culinary world.

Professionally trained at the prestigious Imperial Hotel, he refined his skills in a wide spectrum of international cuisines. His career, now spanning over three decades, has taken him across the globe, from UAE and South Korea to Japan and Hong Kong, and across India’s major cities,  building a repertoire that bridges tradition and innovation.

A proud Gold Medalist Indian Chef, Chef Rajesh is admired for his bold recipe transformations and his ability to turn every dish into an experience. His culinary creations have consistently captured attention, earning him features in leading Indian and international publications like The Telegraph, Khaleej Times, and Skyzine Magazine. His expertise has also graced television screens on platforms such as DD Metro, Zee News, and KBS 1 TV in South Korea.

Beyond traditional media, Chef Rajesh has carved a niche for himself in the digital space. His YouTube presence serves as a culinary classroom for aspiring chefs and food lovers, where his authentic recipes and kitchen tips continue to inspire a growing audience.

Currently, Chef Rajesh works as an independent consultant, offering comprehensive guidance in launching new hotels and restaurants. From curating bespoke menus to training kitchen staff, his consultancy ensures excellence at every stage. Driven by a passion for nurturing young talent, he dedicates his time to mentoring upcoming chefs, shaping the next generation of culinary leaders.

Chef Rajesh’s work beyond Indian borders has become a cultural bridge, showcasing the rich tapestry of Indian cuisine to audiences worldwide. Whether it’s traditional tandoori fare or modern fusion concepts, his creations celebrate the essence of India in every bite.

Adding another feather to his culinary crown, Chef Rajesh Kumar Sharma’s excellence shines through in his unique dishes. One of the most celebrated being his Korean Skewered Mushrooms, a recipe that fuses international flair with Indian ingenuity.

This delicacy is a perfect example of how Chef Rajesh blends technique and taste, elevating simple ingredients into a gourmet experience.

 Ingredients:

• 8 fresh Songi mushrooms
  

• 1 lb lean beef, lamb, or goat (as preferred)
  

• 8 tbsp soy sauce
  

• 4 tbsp sugar
  

• 2 tbsp chopped medium green onion
  

• 4 cloves garlic, finely chopped
  

• 2 tbsp sesame salt
  

• ½ tbsp black pepper
  

 How to Make:

1. Cook the mushrooms by boiling them in water.
   

2. Slice both the mushrooms and meat lengthwise into 1/8" thick strips.
   

3. Marinate them together in all the remaining ingredients for at least 2 hours.
   

4. Thread the marinated pieces alternately on skewers.
   

5. Broil until perfectly cooked and aromatic.
   

This simple yet refined dish reflects Chef Rajesh’s philosophy, using honest ingredients, smart technique, and deep tradition to craft global experiences.

With a deep-rooted mission to promote Indian flavors on a global stage, Chef Rajesh Kumar Sharma continues to transform kitchens, palates, and lives, one dish at a time.

For collaborations or inquiries, reach out to Chef Rajesh at chefrajeshkumar1969@gmail.com.

In the dynamic world of hospitality, few leaders have mastered the art of balancing culinary creativity with entrepreneurial brilliance as well as Govind Singh Rawat. Known for his exceptional leadership, deep industry knowledge, and unwavering commitment to quality, Rawat has transformed LA’CHEF into one of India’s most respected multi-cuisine restaurant brands.

The journey began in July 2012, driven by Rawat’s vision to create a dining destination offering authentic North Indian, Chinese, Fast Food, and South Indian cuisines under one roof. His 19 years of professional experience, enriched by both domestic and international exposure, laid the foundation for a brand that would become synonymous with exceptional food, premium service, and warm hospitality.

Just two years after its inception, LA’CHEF launched its second outlet on Marris Road, Aligarh, inaugurated by cricketer Ajay Jadeja. From there, the brand’s growth was unstoppable. Rawat’s ability to combine strategic business acumen with a chef’s sensitivity to flavor and ingredients has set an industry benchmark.

A People’s Leader with a Culinary Soul

What truly distinguishes Govind Singh Rawat is his leadership style. He is as passionate about listening to his team’s ideas as he is about perfecting a recipe. His belief that “one great mind can change the world, but many innovative minds shape the future” has fostered a collaborative culture at LA’CHEF, rooted in sustainability, creativity, and excellence.

By sourcing fresh, local ingredients and applying the same authenticity to his business philosophy, Rawat has guided LA’CHEF from a single restaurant in Baddi, Himachal Pradesh into a thriving franchise network, with expansions into resorts and lounge bars across multiple cities. The brand is a favorite among families, teenagers, corporate clients, and social groups, with its loyal customer base built largely through word-of-mouth rather than aggressive marketing.

Awards and Global Recognition

Govind Singh Rawat’s expertise and LA’CHEF’s success have been recognized with prestigious accolades, including:

• BEACON OF RELIABILITY award for Excellence in Restaurant Chain at Baku, Azerbaijan.

• Global Business Award presented by actor Sonu Sood in Delhi.

• National Food Award in Delhi.

• Most Women-Friendly Workplace award in Vietnam, among others.

One of his proudest achievements remains transforming a struggling hotel into a profitable, guest-centric establishment – a testament to his strategic vision, operational excellence, and guest-first approach.

Beyond The Plate

At the Delhi College of Catering and Hotel Management, Mr. Rawat trained both staff and students, sharing his industry expertise and passion for hospitality. In his early career, he also received training with Uttar Pradesh Tourism, which helped shape his professional foundation and broaden his understanding of the hospitality sector.

Today, LA’CHEF not only delights diners across India but is also preparing to enter international markets, aiming to share its unique blend of Indian and global flavors worldwide.

When asked about his philosophy on growth, Rawat says:

“Do the best you can until you know better. Then, when you know better, do better.”

This guiding principle continues to fuel LA’CHEF’s journey – a brand where taste, hospitality, and leadership blend seamlessly to create unforgettable dining experiences.

Scarlett House Juhu officially opened on Friday, August 8, 2025, introducing the city to a concept that blends the warmth of a neighbourhood hub with a modern, wellness-focused dining experience. Backed by Amit and Afsana Verma, hospitality expert Dhaval Udeshi, culinary and lifestyle icon Malaika Arora, designer Malaya Nagpal, and coffee-and-community voice Arhaan Khan, the outlet seeks to create an inviting space where people can unwind, connect, and feel at home.

Scarlett House is designed by Nyishi Parekh to reflect its surroundings while maintaining a distinct mood and story. The food philosophy is rooted in comfort and nostalgia, drawing inspiration from Malaika Arora’s own kitchen. Dishes are crafted with clean ingredients, generous use of olive oil, and an emphasis on nourishment over excess. Service is intentionally warm, and the plating has an informal, home-style feel.

At the heart of the outlet is India’s first Hydration Bar, offering flavoured waters, functional coolers, and smoothie-style blends formulated to support mood, clarity, and restoration — a direct response to the needs of contemporary lifestyles.

Afsana Verma, partner at Scarlett House, said:

“There’s a certain timelessness to the idea of comfort done well, and we saw the potential to build that into a community with real longevity at Scarlett House. From Gigi Bandra to our upcoming projects, we’re committed to creating dining experiences that stand out — not just for the food, but for the culture and community they nurture.”

Dhaval Udeshi, partner at Scarlett House & founder of Dhaval Udeshi Hospitality, added:

“Scarlett House was never about a cut-copy-paste model. It’s about creating something that reflects the people around it and the rhythm of the neighbourhood. For me, it’s about balancing design, functionality, and community needs while offering something truly distinctive.”

Malaika Arora, partner at Scarlett House, commented:

“Scarlett House feels like an extension of my own life — the way I like to eat, how I like to host, the kind of energy I seek in a space. The Hydration Bar was a passion project from the start. We wanted to create something that’s playful, functional, and perfectly in tune with how people live today.”

Scarlett House Juhu positions itself not merely as a dining spot but as a cultural and social space — one that adapts to the city’s energy while maintaining its own identity. The founders envision it as the first step in taking distinctive Indian F&B concepts beyond local borders, carrying them to a global audience with authenticity and purpose.