The Leela Palace, Bangalore Appoints Chef Simran Singh Thapar as Executive Chef
The Leela Palace, Bangalore Appoints Chef Simran Singh Thapar as Executive Chef

The Leela Palace in Bengaluru has appointed Chef Simran Singh Thapar as its new Executive Chef, adding a touch of culinary brilliance to the city's fine-dining scene. 

With an illustrious career spanning over 17 years in the luxury hospitality industry, Chef Thapar brings his award-winning expertise and passion for North Indian cuisine to elevate the gastronomic experience at the renowned establishment. As a seasoned chef, he is set to showcase his culinary mastery and create unforgettable dining experiences for guests at The Leela Palace, Bengaluru.

"I have had a wonderful journey with The Leela across India, and I am thrilled to join them in Bengaluru. My passion lies in creating gourmet experiences that epitomize attention to detail and incorporate global techniques. I eagerly anticipate crafting unique and innovative dining experiences that celebrate the flavors and ingredients cherished by the people of Bengaluru,” he shared.

Chef Simran Singh Thapar's culinary journey took flight after serving as a Navigation Officer in the Merchant Navy. His remarkable career began at The Oberoi Centre for Learning and Development, where he had the privilege of training under the esteemed Chef Parvinder Bali. 

Over the years, Chef Thapar has showcased his culinary expertise at renowned establishments such as Oberoi Hotels & Resorts, The Roseate Hotels & Resorts, JW Marriott, and the Leela Palaces, Hotels, and Resorts.

Known for his penchant for utilizing local, lesser-known ingredients, Chef Thapar's signature dishes, including Jackfruit & Avocado Galouti, FAB Pizza, and Himalayan Arancini, exemplify his unique culinary style. By combining modern techniques with seasonal produce, he creates memorable and delectable culinary journeys.

Beyond his culinary creations, Chef Thapar is committed to preserving and revitalizing lost recipes while prioritizing sustainability, freshness, flavor, innovation, and nutrition. 

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