Vikas Rawat

Hands-on Executive Chef with 15+ years of international experience leading upscale restaurants, luxury resorts, hotel banquets, and high-volume kitchens. Proven new-opening leader accountable for menu execution, purchasing, inventory, food safety, cost control, and team development. Led a 200-seat, 20+ member culinary operation producing $6.5M+ in annual revenue while maintaining 25% food cost and 16% BOH labour.

Known for calm line leadership, strong FOH partnership, disciplined cleanliness, and a positive kitchen culture.

Executive Chef (New Opening) - Solaz Mediterranean - Jersey City, NJ

(2025-10 - 2026-07)

Led all kitchen operations for a 200-seat upscale Mediterranean steakhouse and entertainment concept, directing a 20+ member team and hands-on service for a $6.5M+ annual-revenue operation.

• Owned menu execution, recipe standards, costing, pricing, quality control and line readiness; maintained 25% food cost and 16% BOH labour.
• Managed supplier ordering, receiving, monthly inventory, vendor relationships, labelling, FIFO rotation and storage to protect quality and availability.
• Recruited, trained and mentored staff; communicated daily priorities, partnered with FOH leaders, and enforced food safety, sanitation and workplace-safety standards.

Executive Chef / Consultant - Elaichii Modern Indian Restaurant - Valley Cottage, NY

(2022-11 - 2025-01)

Developed and executed modern Indian menus grounded in regional techniques, authentic ingredients and contemporary upscale presentation.

• Standardized recipes, portions and prep systems to improve consistency, cost control, line efficiency and service execution.
• Trained culinary teams in tandoor, curries, kebabs, breads, biryanis, spice handling, plating, sanitation and quality standards.

Head Chef (New Opening) - Ammoora - Baltimore, MD

(2021-01 - 2022-06)

Opened and led a 150-seat upscale Levantine and Mediterranean restaurant generating $3M+ in annual revenue; recruited, trained and developed the kitchen team.

• Directed seasonal menu execution, purchasing, receiving, inventory, production standards, line readiness and hands-on service.
• Partnered with FOH management to strengthen communication, food safety, consistency and the guest experience; contributed to a concept named to The New York Times' 2024 list of 50 favorite restaurants in America.

Senior Sous Chef - Hilton Inner Harbor - Baltimore, MD

Oversaw high-volume hotel kitchen and banquet operations, coordinating prep, service, sanitation and food safety across production areas.

• Developed seasonal menus using local ingredients and coached culinary staff in partnership with banquet and FOH teams.

Steak House Chef - L.G. Smith's Steak House, Renaissance Aruba Resort - Aruba

(2019 - 2021)

Restaurant Chef - Sandals Royal Barbados - Barbados

(2017 - 2018)

Steakhouse Chef / Junior Sous Chef / Lead Cook - Royal Grill, St. Kitts Marriott Resort - St. Kitts

(2015 - 2017)

Demi Chef / Cook - Jaipur Marriott, Bengaluru Marriott Whitefield & Trident Jaipur - India

(2010 - 2014)

Diploma - Hotel Management & Culinary Arts - Blue Mountains College (2010)