Lalit Kumar, Sous Chef de Cuisine Intercontinental London Park Lane

With my culinary creativity and true passion for food & international experience and creativity in modern cuisine with focus on a refreshing, enticing and innovative palate. I worked and trained with some of the best chefs in Europe, Middle East, Asia, North America & United Kingdom. Highly passionate & ambitious with a high level of drive & determination to achieve realistic personal & career goals; competent, resourceful & innovative. Sous-vide trained & certified from Culinary Research & Education Academy (USA/France). USA & UK certified Food Safety & Hygiene Trainer. Cooking Styles International, Authentic Indian, American, Cajun, Creole, French, Arabic, Fusion & British Cuisine

Career Path

Relais & Chateaux, French Alpes, France

Summer of 2008, I started my professional culinary career with L’Auberge du Père Bise is located on the banks of Lake Annecy, in the Bay of Talloires, France. The restaurant is Michelin star and i joined as a commis chef to learn & develop my culinary skills.

Intercontinental New Orleans, USA

From cold weather of French alpes to sunny & warm Nola, I got this opportunity at Intercontinental New Orleans as an intern in culinary provided me platform to learn Cajun & creole cuisine.

Intercontinental Dubai Festival City

I joined here as Chef de Partie to learn middle eastern cuisine. IHG Dubai is like world cuisine destination with more than 18 F&B outlets which provide adequate food knowledge. I worked at this property with multi cuisine award winning restaurant Anise, Bistro Madeleine & Club Lounge.

The Willard Intercontinental, Washington DC

One of the IHG flagship property with rich history and location make this hotel as one of the best not only in this Country but around the globe. I joined here as Sous chef de cuisine initially at Café du parc & later in banquets to support various international delegations & heads of states.

Intercontinental London Park Lane

Situated at one of the capital’s most prestigious addresses, InterContinental London Park Lane presents modern luxury accommodation in the heart of Mayfair. I joined here as Sous Chef de Cuisine Cookbook Café, Room service, Club Lounge and Wellington & Arch Bar

Sous vide cooked Lamb rump & lamb chop served with jaggery & beetroot puree, seasonal parsnip, grilled spanish onion with mint jus. Pan roasted John dory fish with turmeric and cauliflower puree, white crab meat and samphire, grilled heritage carrots

Butternut crusted slow cooked venison with watercress and truffle puree, two way Brussel sprouts with tequila soaked cherry & gastrique.

Oven roasted halibut fish with potato and British carrot fondant, beetroot and peas mosaic, grilled onion foam

Mediterranean Lamb with aubergine cannelloni, beetroot hummus, slow cooked vine ripe tomato & mint jus.

Pan roasted duck breast, honey & carrot chutney, spinach and coriander puree, heritage carrot bundle & cherry glaze.

Classic plated brunch dishes with British flavours

Marinated organic salmon with caramelized cauliflower, pearl onion, violet potato & wasabi puree, roasted almond flakes .

Duet of lamb with petit Shepard's pie, beetroot chutney and mushy green peas.

Roasted vegetable and quinoa risotto with smoked sweet corn puree & seasonal green.

Butternut & goat cheese roulade with honey balsamic reduction, english carrot puree & spinach mustard coulis.