Executive Chef · San Francisco

Ram Pratap SinghKushwah

25+ years of culinary leadership across five-star deluxe hotels and Michelin-recognized kitchens — from The Oberoi and JW Marriott to Trident Hotels, now leading the kitchen at Amber India, San Francisco.

📍 San Francisco, California ✉ rampratapsingh.kushwah152@gmail.com 📞 +1 415 513 2798
Get in Touch → View Career Journey
Chef Ram Pratap Singh Kushwah
25+ Years of Craft
Professional Profile

A career built in five-star kitchens

Twenty-five years of expertise across cooking and culinary management — refined within some of the world's most distinguished hospitality brands.

Award-winning culinary leader with an exceptional record of service at noted establishments including The Oberoi Hotels & Resorts, The Park Hotels, and JW Marriott New Delhi. More than two decades of expertise across all facets of cooking and kitchen management for five-star deluxe hotels.

Driven to reach the pinnacle of hospitality management by harnessing deep skills and competencies in Food & Beverage Production — from menu engineering and food costing to team leadership and guest experience.

25+Years Experience
6Five-Star Properties
4Cuisine Kitchens Led
Career Accomplishments

The journey so far

April 2023 — Present

Head Chef

Amber India International Restaurant & Catering, San Francisco, California

Leading kitchen operations for an acclaimed Indian restaurant group, overseeing consistent preparation of innovative, high-quality cuisine across all dining and catering operations.

December 2021 — February 2023

Chef de Cuisine

JW Marriott Hotel, New Delhi

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor across all outlets.

  • Reviewed banquet event orders (BEOs) daily and briefed the kitchen team on upcoming functions
  • Supervised and coordinated all cooks and kitchen staff engaged in food preparation
  • Set performance standards, monitored team output, and led menu development with accurate dish costing
  • Managed food cost budgets, equipment maintenance, and compliance with food handling & hygiene standards

July 2017 — November 2021

Senior Sous Chef

Trident Hotel, Gurugram

Responsible for the consistent preparation of innovative, high-quality cuisine across four distinct dining concepts:

Cilantro · All-Day Dining (104 covers) Saffron · North Indian & Mughlai (36 covers) Konomi · Japanese (28 covers) The Bar
July 2012 — June 2016

Sous Chef

The Oberoi, Gurugram

Part of the opening team for The Oberoi Gurugram's all-day dining restaurant, serving Regional and Modern Indian cuisine.

  • Chef-in-charge for a kitchen team of 32 members
  • Led menu planning, costing, and engineering from concept to guest table
  • Oversaw hygiene and FSMS compliance, supply ordering, and new-joiner training

March 2009 — June 2012

Chef de Partie

Trident Hilton Hotel, Gurgaon, Haryana

March 2005 — February 2009

Food Production Associate

Trident Hilton Hotel, Gurgaon — joined as Commis, Saffron Kitchen

August 2003 — February 2005

Food Production Associate (Commis)

The Park, Chennai

Core Expertise

Skills built across a lifetime in kitchens

01

Kitchen Leadership

Supervising and coordinating large culinary teams, setting performance standards, and mentoring supervisors and cooks toward consistent excellence.

02

Menu Engineering

Menu planning and development, recipe costing, and presentation design — balancing creativity with food cost discipline.

03

Banquet & Events

Reviewing BEOs, briefing teams on daily functions, and ensuring flawless execution for events ranging from intimate dinners to large banquets.

04

Food Safety & Hygiene

Ensuring full compliance with FSMS standards, food handling temperatures, sanitation certification, and kitchen equipment maintenance.

05

Cost & Inventory Control

Physical inventory management, budgeted food cost tracking, and coordination with purchasing for goods and supplies.

06

Multi-Cuisine Mastery

Deep fluency across Indian regional, Mughlai & Punjabi, International, and Japanese cuisine programs.

Distinguished Establishments

Kitchens I've called home

Amber India

San Francisco

JW Marriott

New Delhi

Trident Hotel

Gurugram

The Oberoi

Gurugram

Trident Hilton

Gurgaon, Haryana

The Park

Chennai
Worked Alongside

Proud to have trained under esteemed chefs

Chef Willi (New Zealand) Chef Sandeep Kalra Chef Ravitej Nath Chef Sandeep Pande Chef Manish Sharma Chef Siddharth Ahuja
Education & Qualifications

Foundations of the craft

Diploma in Hotel Management — Canan School of Hotel Management, Chennai (affiliated with the American Hotel & Lodging Educational Institute) 2000 – 2003
Executive Development Program — Oberoi Centre of Learning & Development 2011
Integrated Professional Software Programmes, Windows-Based Business Applications — DC Elcot Software Ltd, Chennai 2002
College for Leadership & Human Resource Development — affiliated with Mangalore University 2002
Higher Secondary — Jawahar Navodaya Vidyalaya Shyampur, District Sehore, MP (CBSE) 1998
10th Standard — Jawahar Navodaya Vidyalaya Shyampur, District Sehore, MP (CBSE) 1996
Get In Touch

Let's talk kitchen, menus, or opportunity

References

Chef Arun Mathur

Executive Chef, The Oberoi Udaipur

+91 98104 39124

Chef Manish Sharma

Executive Chef, The Oberoi New Delhi

+91 98112 04714