Meet the man who puts together our delightful menus, Executive Chef Sanjay. With almost three decades of experience, he is a true culinary artist.

Joining the Taj Group of Hotels as a Kitchen Trainee in 1982, he rose to be the youngest chef to manage Machan and Captain's Cabin at the Taj Mahal Hotel, New Delhi. This is where he innovated to create one of the most popular desserts in the city, "The Bulls Eye".

Chef Sanjay was also Head Chef with the St. James Court, London, where he got the opportunity to serve Queen Elizabeth and Margaret Thatcher. Once back in India he introduced Mediterranean cuisine to city at The Taj Palace, New Delhi.

Chef Sanjay has been involved with the launch of various renowned restaurants such as Kafé Fontana & Masala Art at Taj Palace, New Delhi, Dera and Black Lotus in Taj Chandigarh, and Strings in Taj Banjara, Hyderabad. Besides has created menus for distinguished personalities such as Presidents George Bush and Bill Clinton, Prince Charles, President Musharraf and Prime Minister Vajpayee.

"Cook because you love it not because you ought to eat," says Chef Sanjay.

Enjoy his innovative cooking, at Vivanta by Taj - Ambassador, New Delhi.