Arup Dasgupta

British chef with nearly three decades of international culinary experience spanning Michelin-level European cuisine, Indian and South Asian gastronomy, luxury hospitality, private dining, and bespoke culinary consultancy. Educated in France and professionally shaped across India, Europe, the Middle East and the United Kingdom, specialising in creating refined, flavour-driven cuisine tailored to individual preferences, dietary requirements and lifestyle needs. Known for discretion, adaptability and attention to detail, working comfortably within private households, luxury residences, estates and exclusive hospitality environments.

Culinary style combines classical European technique with Indian and global influences, always focused on exceptional ingredients, balance of flavour and memorable dining experiences.

Private Chef | Culinary Consultant | Executive Chef at Private Practice (2018-01 – Present)

Delivered bespoke private dining experiences for high-net-worth individuals, corporate leaders, international dignitaries and distinguished guests across the UK. Notable clients have included the Mayor of London, the Mayor of Bexley, the Mayor of Dunstable, Indian dignitaries and leading figures from the film industry.

• Designed and executed personalised dining experiences ranging from nutritious family meals and intimate dinner parties to multi-course tasting menus, formal entertaining and special events.
• Catered and organised high-profile events and receptions for public figures, VIP guests and prestigious organisations.
• Developed restaurant concepts, menus and culinary strategies for hospitality businesses in the UK and internationally, providing expertise in concept creation, kitchen design, operational planning and team development.
• Served as Executive Chef for Grand Trunk Road, contributing to the restaurant's Michelin Plate recognition and Best Asian Restaurant award.
• Led the culinary concept development and implementation of Art Street Kitchen at DoubleTree by Hilton Westminster.
• Supported restaurant owners and operators with menu engineering, kitchen restructuring, workflow optimisation, staff training and service standards.
• Extensive experience in tailoring menus to individual dietary requirements, including vegetarian, vegan, gluten-free, allergy-conscious and health-focused dining.
• Managed all aspects of food procurement, supplier relationships, menu planning, kitchen organisation and guest liaison, ensuring consistently high culinary and service standards.

Executive Chef & Head of F&B at Courtyard by Marriott London City Airport (2005-01 – 2020-12)

Led multiple luxury hotel openings and pre-openings. Managed kitchens ranging from boutique luxury properties to large-scale conference and banqueting operations.

Executive Chef & Head of F&B at The Lalit London (2005-01 – 2020-12)

Thistle Executive Head Chef at Thistle City Barbican (2005-01 – 2020-12)

Executive Head Chef at Holiday Inn Mayfair (2005-01 – 2020-12)

Executive Chef at Hilton Dartford Bridge (2005-01 – 2020-12)

Executive Chef at Bexleyheath Marriott (2005-01 – 2020-12)

Senior Sous Chef at Marriott Marble Arch (2005-01 – 2020-12)

Head Chef at Larkfield Priory Hotel (2005-01 – 2020-12)

Master's Degree in Hotel and Restaurant Management (EURODIP) – Vatel International Business School

Diploma in Hotel Management, Catering & Applied Nutrition – India