A skilled culinary professional, recognized for a comprehensive knowledge of International & Indian cuisine with an innovative approach to setting the stage for a customized dining experience. Over 2 decades of progressive experience managing the provision of fine dining at different properties, refining the art of cooking, developing impressive menu & preparing culinary dishes influenced by cultural diverse region around the globe.

Chef Kshitiz Shekhar is an expert when it comes to food and his passion for the same is infectious when you meet him. He has worked with reputed International & Indian hotel chains like Intercontinental Hotel Group, Starwood, ITC Hotels & Resorts & Hotel Sahara Star; He is currently working as Director of Culinary with Hotel Marine Plaza, a flagship property of Sarovar Hotels & Resorts (Louvre Group of Hotels).

• Represented India in Club Des Chef which is an event organized by Louvre group of hotels for International chefs in Shanghai, China
• Awarded Influencer chef by Food Bloggers Association of India in 2023
• Judged Most Admired Chef by World Leadership Congress in 2022
• Chef of the year award 2019 by Sarovar Group of Hotels & Resorts having more than 120 hotels in India & abroad
• Awarded India’s top 10 chefs by Best of India Biz. Award, India hospitality F&B Pro world Expo 2018
• Was Nestle young star chef in 2005

He has done various shows for Upper crust & Times of India & also featured in a web series on Gemplex- Khane ke Diwaane.
He has completed his qualification from Institute of Hotel Management Catering Technology & Applied Nutrition, Bhubaneswar.

He was instrumental in reopening iconic kebab korner in new avatar at Intercontinental Marine drive & Allamanda terrace, a newly opened roof top restaurant based on progressive Indian Cuisine at Hotel Marine Plaza.
Training being an integral part of his profile, he is constantly guiding and training junior chefs to reach the efficacy in every menu and presentation. Passionate for food, he keeps exploring various new ingredients to create an innovative recipe something that his patrons can vouch for.