F&B Masters Winner (India), Unsung Hero of the Year (Marriott)
Himanshu Pandey (born 2 February 1987) is an Indianchef with more than 18 years of experience in international fine dining and hospitality. He is currently serving as the Executive Sous Chef at the two-Michelin-starred restaurant Gymkhana located within the ARIA Resort & Casino in Las Vegas, Nevada.
Recognized for his specialization in Indian cuisine, Pandey has built a career focused on combining traditional culinary practices with modern gastronomic techniques. Over the years, he has worked across various countries, including India, the United States, Singapore, Thailand, and Afghanistan, gaining exposure to diverse food cultures and kitchen operations.
Throughout his career, Pandey has been involved with premium hospitality establishments, restaurant pre-opening projects, and large-scale international events. His cooking philosophy centers on authenticity, technical precision, innovation, and consistency—key elements of Michelin-starred cuisine. He has also catered to several prominent individuals, including Narendra Modi, the Prime Minister of India, as well as personalities from the sports, entertainment, and music industries.
Early life and education
Himanshu Pandey was born in India to Hansi Devi Pandey and Bhavani Dutt Pandey. He grew up in a family environment that emphasized discipline, perseverance, and cultural values, which later influenced his approach to hospitality and cooking. His early exposure to traditional home-style meals played an important role in developing his interest in the culinary field.
Pandey completed his 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 studies at the University of Delhi, earning a Bachelor of Arts degree in 2013. Although his academic path was not directly aligned with hospitality, his growing passion for cooking encouraged him to seek formal culinary training.
He subsequently enrolled at the Institute of Hotel Management, Pusa (IHM Pusa) in New Delhi, one of India’s leading hospitality institutes. There, he completed a craftsmanship course in food production between 2007 and 2008, gaining essential knowledge in kitchen operations, food safety, and classical culinary techniques.
Career
Early career and India (2008–2022)
Pandey began his professional journey in 2008 with Crowne Plaza in Gurugram as a trainee chef. During this period, he received hands-on training across multiple kitchen sections, including tandoor, curry, and continental cuisine, helping him build a solid technical foundation and operational understanding.
He later joined Hilton Hotels & Resorts in New Delhi, where he further refined his culinary skills. While working there, he participated in various themed food festivals such as Thai and Kashmiri cuisine promotions, gaining broader exposure to regional and global culinary practices.
Pandey went on to be part of several pre-opening teams, including Crowne Plaza Gurugram and DoubleTree by Hilton Gurugram. He subsequently worked as Head Chef (Indian Cuisine) with the United States Army (NATLASS FZC) in Kandahar Airfield and Dubai, where he handled large-scale catering operations and implemented HACCP protocols in challenging environments.
He later joined ITC WelcomHotel Dwarka during its pre-opening phase, contributing to kitchen setup, menu design, and team training. During this time, he worked under chefs such as Imtiaz Qureshi, which further strengthened his understanding of traditional Indian culinary techniques.
Between 2014 and 2016, Pandey was associated with Hilton Jaipur, where he achieved notable 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 this tenure, the restaurant “Chaandi” received the Times Food Award for Best Rajasthani Restaurant.
From 2016 onward, he progressed into senior roles with leading hospitality brands including The Leela, Radisson Blu, and Marriott International. At Radisson Blu Indore, he served as Junior Sous Chef, overseeing Indian specialty dining and banquet operations.
During this phase, Pandey catered numerous high-profile events and worked with prominent personalities. He served as a personal chef for individuals such as Salman Khan and Zakir Khan, and contributed to events featuring musicians like Pritam and Kailash Kher. He also participated in catering engagements involving Narendra Modi, the Prime Minister of India.
In 2020, he joined Marriott International at Sheraton Grand Palace Indore, where he led Indian specialty dining and banquet services. His contributions during the COVID-19 pandemic were recognized internally. He also collaborated with chef Ranveer Brar during this period.
In 2021, Pandey assumed the role of Chef de Cuisine at Hyatt Regency Gurugram. Here, he managed both banquet operations and a specialty restaurant, focusing on menu innovation, cost management, and team leadership. He also catered events attended by notable personalities including Kapil Dev and Terence Lewis.
United States and fine dining experience (2022–present)
In March 2022, Pandey relocated to the United States and joined RAA NYC LLC in New York City as Executive Chef. In this role, he was responsible for overseeing kitchen operations, developing menus, and managing teams, while also introducing curated Chef’s Table dining experiences.
In October 2025, he joined MGM Resorts International as Executive Sous Chef at Gymkhana at the ARIA Resort & Casino in Las Vegas. He played a key role in the restaurant’s pre-opening phase and continues to oversee operational standards and culinary execution.
During the 2025 Las Vegas Grand Prix, he contributed to large-scale catering operations at the Las Vegas Strip Circuit, supporting international hospitality services.
Culinary style
Himanshu Pandey’s culinary approach is rooted in traditional Indian cuisine, with a strong focus on authenticity and flavor balance. He specializes in tandoor cooking and regional Indian preparations, which he presents using modern fine-dining techniques.
His style combines classical culinary methods with contemporary interpretation, enabling traditional dishes to be adapted for a global audience. He is recognized for consistency, precision, and attention to detail in execution.
Pandey also emphasizes the importance of ingredient sourcing, seasonality, and sustainability. His menus reflect a balance between heritage influences and modern presentation styles.
Mentorship
Pandey has acknowledged the influence of his mentor, Chef Vinod, in shaping his professional development. Under his guidance, he gained technical expertise and discipline, particularly in Indian cuisine, flavor profiling, and kitchen management.
Chef Vinod’s mentorship contributed to refining Pandey’s approach to culinary techniques, presentation, and operational standards. Through this experience, he developed a strong foundation in consistency and structured kitchen practices.
Pandey has noted that this mentorship instilled in him the importance of discipline, consistency, and respect for ingredients. He has carried forward these principles in his own leadership style, particularly while mentoring junior chefs throughout his career.
Notable clients served
Pandey has prepared meals for a range of high-profile individuals, including political leaders, celebrities, and athletes. These include:
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.
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