F&B Masters Winner (India), Unsung Hero of the Year (Marriott)
Himanshu Pandey (born 2 February 1987) is an Indian chef with over 18 years of experience in international fine dining and hospitality. He is currently the Executive Sous Chef at the two-Michelin-starred restaurant Gymkhana at the ARIA Resort & Casino in Las Vegas, Nevada.
Widely recognized for his expertise in Indian cuisine, Pandey has built a career that bridges traditional culinary heritage with modern gastronomy. Over the years, he has worked across multiple countries, including India, the United States, Singapore, Thailand, and Afghanistan, gaining exposure to diverse culinary cultures and operational systems.
Throughout his professional journey, Pandey has contributed to high-end hospitality environments, pre-opening restaurant concepts, and large-scale international events. His culinary philosophy emphasizes authenticity, technical precision, innovation, and consistency—qualities essential to Michelin-starred dining. He has also served several high-profile figures, including Narendra Modi, the Prime Minister of India, along with celebrities from the fields of sports, entertainment, and music.
Early life and education
Himanshu Pandey was born in India to Hansi Devi Pandey and Bhavani Dutt Pandey. He was raised in a family that valued discipline, hard work, and cultural traditions, which later influenced his approach to cooking and hospitality. His early exposure to Indian home-style cooking played a formative role in shaping his interest in the culinary arts.
Pandey completed his formal schooling under the Central Board of Secondary Education (CBSE) at Govt. Sarvodaya Bal Vidyalaya No. 2 (Shaheed Capt. Anuj Nayyar), Block-B, Janakpuri, New Delhi. He later pursued higher education at the University of Delhi, where he earned a Bachelor of Arts degree in 2013. Although his academic background was not directly related to hospitality, his passion for cooking led him to pursue professional culinary training.
He enrolled at the prestigious Institute of Hotel Management, Pusa (IHM Pusa) in New Delhi, one of India’s premier culinary institutes. There, he completed a craftsmanship course in food production between 2007 and 2008. During his training, Pandey developed foundational skills in kitchen operations, food safety, and classical cooking techniques, which laid the groundwork for his future career.
Career
Early career and India (2008–2022)
Pandey began his professional career in 2008 with Crowne Plaza in Gurugram, where he worked as a trainee chef. His early years were marked by rigorous training in various kitchen sections, including tandoor, curry, and continental cuisine. These formative experiences helped him build a strong technical base and an understanding of large-scale kitchen operations.
He subsequently joined Hilton Hotels in New Delhi, where he continued to refine his skills. During this period, he participated in themed food promotions such as Thai and Kashmiri cuisine festivals, gaining exposure to regional and international culinary practices. His dedication and performance earned him recognition within the organization.
Pandey later became part of several pre-opening teams, including Crowne Plaza in Gurugram and DoubleTree by Hilton Gurugram. Following this, he served as Head Chef (Indian Cuisine) with the US Army (NATLASS FZC) in Kandahar Airfield and Dubai. In this role, he was responsible for large-scale outdoor catering operations, implementing HACCP practices, managing manpower planning, and delivering meals in high-pressure and challenging environments. This international exposure further strengthened his operational discipline and adaptability.
He subsequently joined ITC WelcomHotel Dwarka as part of its pre-opening team, where he contributed to menu planning, kitchen setup, staff training, and operational standardization. Working under renowned chefs such as Imtiaz Qureshi, he developed a deeper appreciation for traditional Indian cooking techniques and flavors.
Between 2014 and 2016, Pandey worked at Hilton Jaipur, where he gained significant recognition. He won the F&B Masters competition at the India level and represented the country in Thailand, securing third place in the Asia zone. During his tenure, the hotel’s Indian specialty restaurant "Chaandi" received the Times Food Award for Best Rajasthani Restaurant.
From 2016 onward, Pandey held increasingly senior roles at leading hospitality brands such as The Leela, Radisson Blu, and Marriott International. At Radisson Blu Indore, he served as Junior Sous Chef, managing the Indian specialty restaurant "Indiya-Oye" and overseeing banquet operations. His responsibilities included menu development, inventory management, staff training, and quality control.
During this period, he catered to several high-profile clients and events, including international cricket matches and corporate gatherings. He also served as a personal chef to celebrities such as Salman Khan, Zakir Khan, and musicians like Pritam and Kailash Kher. Notably, he was involved in catering for the Prime Minister Narendra Modi, demonstrating his ability to meet high standards of protocol and excellence.
In 2020, Pandey joined Marriott International at Sheraton Grand Palace Indore as an Indian specialty chef. There, he led the "Araana" restaurant and managed large-scale banquet operations. His contributions during the COVID-19 pandemic earned him the "Unsung Hero of the Year" recognition. He also collaborated with celebrity chef Ranveer Brar.
In 2021, Pandey took on the role of Chef de Cuisine at Hyatt Regency Gurugram. He managed both banquets and the specialty restaurant "Lavana," focusing on menu innovation, cost control, and team development. During this tenure, he catered high-profile events for prominent personalities, including Kapil Dev and Terence Lewis.
United States and fine dining experience (2022–present)
In March 2022, Pandey relocated to the United States to join RAA NYC LLC in New York City as Executive Chef. This marked a significant transition in his career, as he moved into a leadership role in an international market. At RAA NYC, he was responsible for designing kitchen layouts, establishing operational systems, developing menus, and leading a diverse team.
The restaurant focused on fine dining, emphasizing refined multi-course presentations and elevated guest experiences. During his tenure, Pandey introduced and led the Chef’s Table concept, curating exclusive tasting menus designed to deliver immersive dining experiences. His approach centered on innovation in both flavor and presentation.
In October 2025, Pandey joined MGM Resorts International as Executive Sous Chef at Gymkhana at the ARIA Resort & Casino in Las Vegas. The restaurant represents a Michelin-starred concept known for its refined interpretation of Indian cuisine. Pandey was instrumental in the pre-opening phase, contributing to the establishment of culinary standards, kitchen systems, and team structure.
In his current role, he oversees daily kitchen operations, ensures consistency in food quality, and supports the Executive Chef in maintaining Michelin-level standards. His responsibilities include menu execution, cost management, staff training, and collaboration with front-of-house teams.
During the 2025 Las Vegas Grand Prix, Pandey played a key role in high-volume catering operations at the Las Vegas Strip Circuit, showcasing Indian fusion cuisine in a large-scale international setting.
Culinary style
Himanshu Pandey’s culinary style is rooted in traditional Indian cuisine, with a strong emphasis on authenticity and flavor integrity. He specializes in tandoor cooking and regional Indian dishes, which he presents using modern techniques and fine-dining aesthetics.
His approach combines classical cooking methods with contemporary innovation, allowing him to reinterpret traditional recipes for a global audience. He is known for his attention to detail, balance of flavors, and consistency in execution—qualities associated with Michelin-starred kitchens.
Pandey also emphasizes ingredient sourcing, sustainability, and seasonality. His menus often reflect a blend of traditional culinary heritage and modern influences, catering to diverse audiences.
Mentorship
Pandey credits much of his professional development to his mentor, Chef Vinod. Under his guidance, he developed technical skills and discipline, particularly in Indian cuisine, flavor balance, and kitchen management.
Chef Vinod’s mentorship played a role in shaping Pandey’s approach to cooking and professional standards. Through this guidance, he gained experience in refining techniques, understanding presentation, and maintaining consistency in kitchen operations.
Pandey has stated that this mentorship influenced his emphasis on discipline, continuous learning, and respect for ingredients. He has also applied similar principles while mentoring junior chefs during his career.
Notable clients served
Pandey has prepared meals for a range of high-profile individuals, including political leaders, celebrities, and athletes. These include:
His work with a diverse clientele reflects his experience in high-profile and large-scale culinary operations.
Awards and recognition
Himanshu Pandey has received various recognitions throughout his culinary career for his work in hospitality and fine dining. These include awards from international hotel groups, culinary competitions, and professional organizations.
India Star Master Chef Award (2025) – Recipient of the “India Star Master Chef” recognition
Lifetime Member – Royal Rajasthan Chefs Society (under the Rajasthan Societies Registration Act, 1958)
Culinary Cup Finalist (2016) – Hilton Worldwide F&B Masters Finals (South East Asia & India)
F&B Masters Winner (India) – Multiple wins during tenure with Hilton Hotels
F&B Masters Asia Zone (2016) – Secured 3rd position in Thailand
Premium Member, Association of Hospitality Professionals (AHP), 2025
Bibliography
The Heat & The Hustle — A Chef’s Path from India to the USA
The Heat & The Hustle — A Chef’s Path from India to the USA
The Heat & The Hustle — A Chef’s Path from India to the USA is a memoir by Himanshu Pandey that chronicles his journey from Uttarakhand, India, to establishing himself in the culinary industry in the United States.
The book combines personal narrative with culinary insights, exploring themes of perseverance, identity, and cultural heritage. It discusses his early life, professional challenges, and the influence of family traditions on his cooking style, along with his efforts to reinterpret traditional Indian dishes for a global audience.
It also documents his transition into international fine dining kitchens and his development as a chef. The book is aimed at aspiring chefs and readers interested in cross-cultural professional journeys.
Himanshu Pandey is married to Pooja Pandey, and the couple has two sons, Naman and Hriday. He maintains a balance between his professional commitments and family life.
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