Ajay Chauhan New Executive Sous Chef at Le Méridien

Le Méridien Gurgaon has appointed Ajay Chauhan as Executive Sous Chef, adding culinary leadership with experience across multiple luxury hospitality brands. He joins the property after serving as Banquet Senior Chef de Cuisine at JW Marriott Hotel Kolkata, bringing operational expertise in banquet production and kitchen management.

Chef Ajay Chauhan at Le Méridien Gurgaon

Ajay Chauhan has taken on the role of Executive Sous Chef at Le Méridien Gurgaon, where he will support the hotel’s culinary operations and dining strategy. His appointment strengthens the hotel’s kitchen leadership, aligning with its focus on maintaining quality standards and consistent guest dining experiences.

In this role, Chauhan will work across multiple kitchen functions, contributing to both day-to-day operations and long-term culinary planning. His experience in managing large-scale food production environments supports the operational requirements of a premium hospitality property.

Role and Key Responsibilities As Executive Sous Chef.

Ajay Chauhan will oversee banquet production, menu planning, kitchen administration, and food quality standards. His responsibilities also include supervising kitchen teams, maintaining operational efficiency, and ensuring compliance with established culinary procedures.

He will be involved in training initiatives, supporting team development, and maintaining consistency in food preparation and service delivery. The role requires coordination across departments to ensure smooth execution of events and dining operations.

Banquet and kitchen leadership functions remain central to hospitality operations, particularly in properties that manage high-volume events and diverse dining formats.

Professional Experience Across Hospitality Brands

Ajay Chauhan brings experience across global hospitality groups, having worked with Marriott International, Shangri-La Hotels & Resorts, Accor, and ITC Hotels. His career reflects exposure to both domestic and international hotel environments, contributing to his operational and culinary expertise.

His previous role as Banquet Senior Chef de Cuisine at JW Marriott Hotel Kolkata involved managing banquet kitchens, overseeing production processes, and ensuring quality standards across large-scale events. This experience aligns with his current responsibilities at Le Méridien Gurgaon.

He has also held an international assignment as an Indian Expat Chef at Shangri-La Colombo, adding global exposure to his professional background.

Ajay Chauhan's Experience Across Luxury Hotel Properties

Throughout his career, Chauhan has worked with several luxury properties, including Shangri-La Bengaluru, Pullman New Delhi Aerocity, Novotel New Delhi Aerocity, JW Marriott New Delhi Aerocity, Shangri-La Eros New Delhi, ITC WelcomHotel Dwarka, and ITC Maurya.

This experience across multiple hotel brands has provided him with a broad understanding of kitchen operations, menu development, and service standards within premium hospitality environments. His exposure includes both standalone restaurants and large-scale banquet operations.

His background reflects consistent progression within culinary roles, contributing to his expertise in managing complex kitchen environments.

Focus on Culinary Operations and Team Development

In his new role, Chauhan is expected to focus on maintaining culinary consistency, supporting menu development, and enhancing operational workflows within the kitchen. His responsibilities also include mentoring kitchen teams and ensuring adherence to food safety and quality standards.

The appointment reflects Le Méridien Gurgaon’s emphasis on reinforcing culinary leadership as part of its broader operational strategy. With experience in banquet operations, kitchen management, and luxury dining, Chauhan will support the hotel’s culinary and service objectives.