Ankit Thapliyal

Accomplished culinary leader with over 20 years of progressive experience across luxury hotels, premium restaurant groups, multi-site operations, banqueting, and high-volume hospitality businesses in the UK and internationally. Proven track record of leading large kitchen brigades and multi-site culinary operations while delivering exceptional guest experiences, driving profitability, controlling food and labour costs, and maintaining the highest standards of culinary excellence.

Head Chef - DoubleTree by Hilton King's Cross - London

(2025-10)

• Lead culinary operations across a 390-room Hilton hotel
• Manage a 25-member brigade
• Oversee approximately £180,000 monthly food revenue (£2.16m annually)
• Achieve 76% GP
• Manage food costs, labour, suppliers, menu development and banqueting up to 120 guests

Group Head Chef - Hoppers - London

(2024-10 - 2025-10)

• Directed culinary operations across three London restaurants and the central production kitchen
• Led Head Chefs, menu development, costing, recruitment, training and GP performance

Head Chef - Brasserie Blanc South Bank - London

(2022-01 - 2024-10)

• Directed all kitchen operations, budgets, food and labour costs, team development and quality standards

Head Chef - Gaucho Hampstead & Gaucho Piccadilly - London

(2019-10 - 2021-12)

• Managed premium steakhouse operations, food quality, cost control and team performance

Head Chef - Masala Zone Covent Garden & Earls Court - London

(2016-12 - 2019-09)

• Managed high-volume kitchen operations, recruitment, training and profitability

Senior Sous Chef - MW Eat

(2014 - 2016)

Chef de Cuisine - Crowne Plaza Kochi

(2012 - 2014)

Banqueting Sous Chef - The Leela Mumbai

(2011 - 2012)

Acting Head Chef - The Orchid Hotel Pune

(2010 - 2011)

Hotel Sous Chef - The Orchid Hotel Mumbai

(2007 - 2010)

Bachelor of Hotel & Tourism Management - Hotel & Tourism Management - Mumbai University (2004 - 2007)