Shangri-La Eros New Delhi Hosts Chef Diego Martinelli for 5-Day Italian Showcase
Shangri-La Eros New Delhi hosts Chef Diego Martinelli for a five-day Italian culinary showcase at Sorrento from April 15–19, 2026.
nishathapa 
New Delhi, April 2026: Shangri-La Eros New Delhi is hosting a five-day Italian culinary showcase at its signature restaurant Sorrento from April 15 to 19, featuring visiting chef :contentReference[oaicite:1]{index=1}. The limited-time event presents a curated menu rooted in Italy’s Emilia-Romagna region, with set menus priced at INR 5,000 and INR 8,000 with wine pairing.
Five-day culinary showcase at Sorrento
The event is positioned as a short-duration culinary engagement aimed at offering guests a focused exploration of regional Italian cuisine. Hosted at Sorrento, the hotel’s Italian specialty restaurant, the showcase will run for both lunch and dinner services across five days.
The menu includes both à la carte options and a structured set menu, allowing guests to experience a range of dishes reflecting the chef’s culinary philosophy and regional influences. The pricing structure places the experience within the premium dining segment, aligning with the property’s positioning in New Delhi’s luxury hospitality market.
Such limited-time chef collaborations have become a recurring format in luxury hotels, designed to drive footfall, create differentiated dining experiences, and enhance brand engagement among local and international guests.
Chef brings over 25 years of global culinary experience
Chef Diego Martinelli brings more than 25 years of professional experience across international hospitality markets. His culinary journey spans multiple countries, including England, Ireland, Italy, Japan, Egypt, India, Indonesia, and Singapore, reflecting exposure to diverse food cultures and techniques.
He began his career at the Four Seasons Hotel London and has since worked across luxury hotels, fine dining establishments, and high-performance kitchens. He currently serves as the founder and creator of Cibo Restaurant in Bali.
The visiting chef’s global background is reflected in the design of the menu, which combines regional Italian foundations with influences drawn from his international experience. His return to New Delhi is part of a broader trend of hotels hosting international chefs to deliver specialised culinary experiences.
Menu anchored in Emilia-Romagna cuisine
The showcase menu is built around the culinary traditions of Emilia-Romagna, a region known for its rich gastronomic heritage. At the same time, it incorporates contemporary techniques and global influences developed through the chef’s career.
Among the key dishes featured are Tuna Crudo with Citrus Gel and Lobster Spaghetti prepared in bisque with heirloom tomatoes. Additional offerings include Roasted Seabass, Braised Lamb Shank, Charcoal Grilled Tiger Prawns, and Lamb Shoulder Agnolotti with mint cream.
Vegetarian and alternative options such as compressed eggplant layers and tagliolini with lemon butter and bottarga snow are also part of the menu, reflecting a diverse selection designed to cater to varied guest preferences.
The dessert selection is led by an Amalfi Lemon Tart, complemented by torched lemon curd and basil sorbet, positioned as a signature closing element of the dining experience.
Pricing and dining format
The curated set menu is priced at INR 5,000 plus taxes per person, while a wine-paired version is available at INR 8,000 plus taxes. Both options are offered during lunch and dinner service throughout the duration of the event.
The dual-format approach, combining à la carte and set menu offerings, allows the hotel to cater to different guest segments, including those seeking a complete culinary experience as well as those preferring selective dining options.
The pricing aligns with similar international chef collaborations hosted by luxury hotels in metropolitan markets, where curated menus and wine pairings are positioned as premium experiential offerings.
Experiential dining trends in luxury hospitality
The showcase reflects a broader shift within the hospitality sector toward experiential dining formats. Hotels are increasingly leveraging visiting chefs, themed menus, and short-term culinary events to enhance guest engagement and differentiate their food and beverage offerings.
Such initiatives also support revenue generation beyond room inventory by attracting local diners and creating destination dining experiences within hotel properties. In markets like New Delhi, where competition among luxury hotels remains high, curated culinary events play a key role in maintaining visibility and relevance.
The five-day event at Shangri-La Eros New Delhi adds to this trend, positioning Sorrento as a venue for specialised dining experiences while reinforcing the hotel’s focus on international cuisine and guest-driven programming.
