About Chef Aditya Jaimini
Chef Aditya Jaimini has worked in various leadership roles with leading hotel Chains like Taj Group of Hotels, International Hotels Group(IHG), Radisson, and before moving to the United States, he was Head of Hospitality, Delhi International Airport Limited in India.
He has embarked on a journey overseas to showcase his culinary skills internationally as a Culinary expert in the USA. Currently, he is the Executive Chef at Marriott, Pleasanton, California. Within a few months upon arrival in the United States, he was awarded the Best International Chef in the USA for the year 2022.
He is a versatile Chef and well-rounded hospitality professional. An IHM Bhopal alumni, he started his career with Taj Group of Hotels as a Management Trainee and has been consistently passionate about Indian, Mediterranean, and Italian cuisine.
He managed state banquets for dignitaries and world leaders including President George Bush hosted by Prime Minister of India.
After a decade, he moved to The Park Hotel, Parliament Street, Delhi, and soon joined Crowne Plaza, New Delhi, an upscale hotel brand of the InterContinental Hotel Group (IHG) as Pre-opening Executive Chef and progressed to Director Food & Beverage operation. One of his significant accomplishments has been developing the concept of Spice Art, an Indian specialty restaurant, which bagged the Times Food Award in the ‘Noteworthy Newcomer’ category within a few months of opening.
The restaurant won the ‘Best North Indian’ restaurant in Delhi for 4 years in a row at the Times Food Award. With over 25 years of experience, he has been instrumental in establishing big F&B operations and culinary innovations. He has innovated award-winning recipes and mentored young Chefs to achieve recognition in the culinary field.
He has associated with renowned Chefs of International fame for events organized by IHG in India- Hotel Investment Conference South Asia (HICSA dinner at New Delhi. Chef Aditya was asked to support Celebrity Chef Vikas Khanna’s book launch with Chef Aditya’s celebrity appearance. The HICSA is India’s largest hospitality investment conference. Chef Aditya has been conferred with ‘ Chef of the Year’, 2014 by the Association of Hospitality Professionals and got featured by Ms. Maryam Reshii, in her book – ‘Celebrated Chefs of India’.
Food Safety Expert – He is a certified lead auditor for Food Safety Management System. He has been a team leader for implementation of Food Safety standards at big F&B operations at hotels like Taj Palace New Delhi, India, Crowne Plaza New Delhi Rohini, India.
He has contributed to the society by developing special recipes for children surviving from Cancer in association with Rajiv Gandhi Cancer Institute( RGCI) a premium medical institution of India.
https://www.rgcirc.org/wp-content/uploads/2021/06/Nutrition-information-English.pdf
https://www.deccanherald.com/content/519695/book-smart-nutritious-food-children.html
Chef Aditya enjoys a stellar reputation in the industry and is one of the most sought-after mentors amongst universities. He has conducted workshops and knowledge enrichment sessions for various Nationally acclaimed Institutes of Hotel management run by National Council for Hotel Management and catering Technology- NCHMCT an apex body for coordinated growth and development of hospitality education in India.
He has nurtured chefs to achieve excellence in various culinary competitions and forums. His mentees have created a unique space in the hospitality sector.
Chef Aditya has served as Mentor for culinary professionals JAGRAN LAKE UNIVERSITY.
Chef Aditya has served as a jury member for various culinary competitions, reviewing and appraising the cuisine of young chefs 2019 Culinary Arts India, and Jury Member in “Food Service India: East Meets West – Modern Indian Fusion Culinary Challenge 2018, and 2021 Chef Culinary Challenge Awards organized by Indian Culinary Forum, a premiere association of chefs in India.
He has been judge for recipe and cooking contests like Chef de Jalandhar, US cranberry taste rally etc.
Chef Aditya has been appointed as the Culinary Connoisseur of Bakri Chhap a brand working for empowering rural community with a vision “To revive and recreate every Indian village into a sustainable ecosystem by bringing about integrated rural development.”
Chef Aditya’s national and international recognitions have resulted in many invitations to speak before national culinary organizations on Indian culinary arts and judge the cuisine of chefs in recognized culinary competitions. He was an Eminent Speaker in various Academic institutions and Forums like SIAL 2018.
Chef Aditya is an Executive member of the Indian Culinary Forum. As an Executive Committee Member Master Chef Aditya plays a critical role in the organization with active involvement in various Culinary initiatives. He has been part of the jury for the Annual Chef Awards for the past many years and a member of the panel discussion for the knowledge summit at 18th Annual Chef Awards to honor the best culinary artists of India for the year 2021
He has published a paper on “Need for Revamping Culinary Training Practices in Hotel Management Institutes: A perspective of Professional Chefs of Delhi NCR” in International e conference organized by Institute of Hotel Management Bhopal.
