Chef Neeraj Tyagi
A Meerut-born chef with more than 24 years of experience across India's finest luxury hotels and some of the world's most prestigious international properties.
Biography
The Story
Chef Neeraj Tyagi is one of India's most distinguished culinary leaders — a Meerut-born chef with more than 24 years of experience across India's finest luxury hotels and some of the world's most prestigious international properties. In November 2025, he was promoted to Cluster Director of Culinary for West India at Grand Hyatt Mumbai — one of the most significant culinary leadership appointments in Indian luxury hospitality — following an outstanding tenure as Director of Culinary at the same property since July 2024. A Hotelier India Culinary Czar 2014 inductee and consistently ranked among the Top 25 Chefs in India, Chef Tyagi has built his reputation on a philosophy distilled into four words: 'Excellence Every Day.'
Education and Early Career
Chef Tyagi is a proud alumnus of the Institute of Hotel Management (IHM) Meerut — one of India's respected hospitality training institutions — where he developed the foundational skills in kitchen operations, food safety, and culinary technique that would underpin a career spanning five continents. From the outset, his approach was distinguished by a breadth of international curiosity: he sought out mentors and kitchens that would push him beyond the familiar.
His early career took him through some of New Delhi's most celebrated kitchens: The Park Royal, The Amrutha Castle in Hyderabad, and The Welcome Group Marriott in New Delhi. He honed his skills in Italian cuisine at the renowned Garibaldi Restaurant in Singapore, and delved into German cuisine under the mentorship of Chef Stephan Foucher alongside German Chefs Bernad and Ulli during his time at Brix — then part of Grand Hyatt — building a command of European culinary traditions that would give his Indian-anchored cooking its distinctive international range.
The Claridges, New Delhi
One of the early defining chapters of Chef Tyagi's career was his tenure at The Claridges Hotels & Resorts in New Delhi — one of India's most storied luxury properties. There, he not only led the kitchen with distinction but spearheaded the achievement of both ISO 14000 (environmental management) and ISO 22000 (food safety management) certifications for the property. These are rigorous international standards that demand systematic, institution-wide commitment well beyond individual culinary performance — a testament to his leadership, his attention to process, and his understanding of quality as something that lives in systems, not just in dishes.
Kempinski Jordan and Global Market Exposure
Chef Tyagi's international journey took him to the Kempinski Hotel in Al Aqabah, Jordan — a role that added the Middle East to a portfolio of experience already spanning Singapore and the Indian Subcontinent. It was the kind of appointment that tests a chef's ability to adapt his creative instincts to new supply chains, new guest palates, and new cultural contexts. He met that test with the same methodical excellence he had demonstrated in Delhi and Singapore, building a reputation as a culinary leader equally at home in international luxury environments as in the storied institutions of his home country.
Beyond Jordan, his international market exposure spans Europe, Singapore, China, the Maldives, London, and the broader Middle East — a global footprint that informs his ability to curate menus that feel both deeply rooted and genuinely world-class. Notably, he served as a culinary consultant for Nohm Hospitality Group in Dubai, demonstrating his ability to operate outside the traditional hotel structure as a creative and strategic adviser to hospitality ventures.
Shangri-La Group, New Delhi
Chef Tyagi's tenure at Shangri-La's Eros Hotel, New Delhi represented a significant escalation in scope and complexity. He joined as Executive Chef and was promoted to Executive Assistant Manager — Food & Beverage in 2018, having led the successful opening and repositioning of five major food and beverage outlets: Tamra, the all-day dining multi-cuisine restaurant; Shang Palace, the Chinese restaurant; Sorrento, the Italian restaurant; Mr Chai, the exclusive tea lounge; and Grappa Bar. Managing a brigade of 120 chefs and 137 F&B professionals, he drove F&B revenues, departmental profitability, and guest satisfaction metrics across one of New Delhi's most prominent five-star properties — a 320-room hotel in the heart of the capital.
He also had a role at Shangri-La at The Shard in London — Hyatt's flagship European property at one of the world's most recognisable addresses — adding a further dimension of world-class international experience to his profile before returning to India.
Pullman & Novotel Aerocity, New Delhi
As Director of Culinary at Pullman & Novotel New Delhi Aerocity, Chef Tyagi oversaw the culinary operations of a complex housing 670 rooms, eight food and beverage outlets, and one of the largest convention and banqueting facilities in the city. His most celebrated innovation during this tenure was 'The Farmers Basket' — a concept that built direct relationships with regional farmers to bring seasonal, traceable, hyper-local produce into the hotel's menus, earning wide recognition in the hospitality industry for its authenticity and supply-chain integrity. The concept became a calling card for the hotel and a model for farm-to-table thinking in Indian luxury hospitality.
His collaborations with celebrated international chefs during this period included David Fenstra, known for his pioneering work in Molecular Gastronomy; Frans Dijksman; Dennis Out; Austrian Chef Markus Moser; Spanish Chef Jorge Acereto; and Chef Andreu Genestra — bringing world-class culinary dialogues into the heart of Delhi's hospitality scene.
Park Hyatt Hyderabad: Executive Chef
Before his move to Mumbai, Chef Tyagi served as Executive Chef at Park Hyatt Hyderabad — the luxury brand's flagship property in one of India's fastest-growing metropolitan economies. The role further cemented his standing within the Hyatt ecosystem as a creative and operational leader capable of driving culinary excellence across diverse regional markets and guest demographics.
Grand Hyatt Mumbai
In July 2024, Chef Neeraj Tyagi joined Grand Hyatt Mumbai — one of India's leading luxury hospitality landmarks — as Director of Culinary. His impact was immediate: he elevated culinary standards, curated acclaimed dining experiences, and led numerous high-profile events with precision and creativity, shaping a culture of craftsmanship, consistency, and forward-thinking gastronomy that quickly distinguished his tenure.
On 1 November 2025, he was promoted to Cluster Director of Culinary for West India — a role that extends his creative and operational leadership across Hyatt's portfolio of properties in western India, making him one of the most senior Indian culinary leaders within the Hyatt group. The promotion, announced on 11 December 2025, was described by the hotel as a reflection of 'Hyatt's dedication to recognizing internal talent and elevating leaders who embody its values, purpose, and service promise.' 'I look forward to pushing the boundaries of culinary creativity and delivering exceptional experiences for our guests,' Chef Tyagi said upon taking on the expanded role.
Awards, Media, and Industry Recognition
Chef Tyagi's career has been marked by a consistent accumulation of peer and industry recognition. He was named one of the Top 25 Chefs in India by Hotelier India and inducted as Culinary Czar 2014 — one of the industry's most coveted peer recognitions. His restaurant accolades include: Most Romantic Restaurant, Zomato Users' Choice 2012; Finest European Restaurant, Hindustan Times People's Choice Awards 2010; Best Continental Restaurant, Hindustan Times Crystals Awards 2009; and the Golden Q Certification from Ospitalità Italiana for Best Italian offering. He has appeared as a guest chef on cookery programmes on NDTV and Zee TV, and has earned medals in culinary competitions in New Delhi and Mumbai. He is also known for curating a three-week New Indian and Lucknowi food festival at the Hulhule Airport Hotel in the Maldives — a showcase of regional Indian cuisine on the international stage that remains one of the more memorable cultural culinary events of his early career.
Highlights
At a Glance
Join the network that connects leaders across borders, industries, and generations.
Meet All AmbassadorsThank you for your interest in joining the Global Indian Network team!
Currently, there are no open vacancies in our Design department.
At the Global Indian Network, we are always on the lookout for talented individuals who share our passion for quality journalism and storytelling. While we don't have any positions available at the moment, our team is constantly evolving, and new opportunities may arise in the future.
We encourage you to stay connected with us and watch our website for job openings updates.
You can also reach out to us here.
Thank you for your interest in joining the Global Indian Network team!
Currently, there are no open vacancies in our Tech department.
At the Global Indian Network, we are always on the lookout for talented individuals who share our passion for quality journalism and storytelling. While we don't have any positions available at the moment, our team is constantly evolving, and new opportunities may arise in the future.
We encourage you to stay connected with us and watch our website for job openings updates.
You can also reach out to us here.
Thank you for your interest in joining the Global Indian Network team!
Currently, there are no open vacancies in our Marketing department.
At the Global Indian Network, we are always on the lookout for talented individuals who share our passion for quality journalism and storytelling. While we don't have any positions available at the moment, our team is constantly evolving, and new opportunities may arise in the future.
We encourage you to stay connected with us and watch our website for job openings updates.
You can also reach out to us here.
Thank you for your interest in joining the Global Indian Network team!
Currently, there are no open vacancies in our News department.
At the Global Indian Network, we are always on the lookout for talented individuals who share our passion for quality journalism and storytelling. While we don't have any positions available at the moment, our team is constantly evolving, and new opportunities may arise in the future.
We encourage you to stay connected with us and watch our website for job openings updates.
You can also reach out to us here.