Harsh Viijay Rawat

Experienced Executive Chef with extensive experience in five-star resorts, wellness centres, and restaurants across multiple countries including Bhutan, Maldives, Seychelles, Malaysia, and the West Indies. Expertise in managing large F&B operations, multiple outlets, and banqueting facilities. Proven track record in pre-opening operations and culinary excellence.

Executive Chef at Hotel Zhiwaling (2024-09 – Present)

Five Star Resort with 45 luxury cottages and suites

• Two F&B outlets: signature restaurant Lingka with 80 covers, Gawa 54 cover
• Two Banquet Halls with capacity of 150pax each

Executive Chef at Bequia Beach Hotel (2023-06 – 2024-07)

Five-star Beach Resort with 58 rooms & villas

• Two F&B outlets: Bagatelle Restaurant, Blue Tropic Restaurant
• Two exclusive villas: Villa One and Coral Hill Villa

Executive Chef at Crystal Sarovar Premiere (2021-08 – 2023-05)

Five-star business hotel with 168 rooms

• Three F&B outlets: signature restaurant Lattice with 135 covers, Bello 60 covers, Sky Grill 70 covers
• Two banqueting facilities with capacity of 100-400 pax
• Two meeting rooms up to capacity of 50 pax

Chef & Entrepreneur at Vj's By The Ganges (2017-12 – 2020-09)

50 covers multi cuisine restaurant with wood fired pizza oven

• Recipient of Traveler's Choice Award 2020
• Recipient of Certificate of Excellence 2018 & 2019
• Rated as among the top restaurants in city

Executive Sous Chef at Atmantan Wellness Centre (2015-10 – 2017-11)

Five-star Wellness resort in pre-opening with 106 rooms and villas. 50 thousand sq. feet wellness centre

• Three F&B outlets: signature restaurant Vistara with 74 covers, Tejus 73 covers, Chantara 70 covers
• Wellness Spa cuisine, Ayurvedic Dosha centric menu, Detox Cuisine

Executive Sous Chef at Zone by The Park (2014-12 – 2015-09)

Part of The Apeejay Surrendra Park Hotels. Four-star Hotel in pre-opening, incharge of food production operation. 48 rooms and suites

• Four F&B outlets: signature restaurant Bazaar with 42 covers, Alfresco 40 covers, Playa restaurant and bar 60 cover
• Banquet Hall with capacity of 350pax

Executive Chef at Hotel Zhiwa Ling (2012-09 – 2014-08)

Five Star Resort with 45 luxury cottages and suites

• Two F&B outlets: signature restaurant Lingka with 70 covers, Gawa 34 cover
• Two Banquet Halls with capacity of 150pax each

Executive Sous Chef at Constance Moofushi Resort (2011-09 – 2012-09)

Five-star resort with 110 villas

• Three F&B outlets: Manta 200pax Buffet Restaurant, Totam Pool and Beach Bar & Alizee 50pax Beach Front Grill Restaurant
• Recipient of Trip Advisor Traveler's Choice Award 2012
• Awarded with Certificate of Excellence 2011 & 2012 from Trip Advisor

Executive Chef at The Grenadian by Rex Resorts (2010-10 – 2011-09)

212 rooms with all-inclusive option

• Three major F&B outlets: main buffet restaurant Cinnamon 250 pax, Spicers Bistro 100pax, The Oriental ala carte Asian restaurant 50pax
• Banquet facilities up to 300-400pax

Chef De Cuisine at Tao (AAA Diamond Restaurant) at The Body Holiday Le Sport (2009-12 – 2010-10)

Five-star resort with 150 rooms and award winning spa Oasis

• Four F&B outlets

Executive Chef at Newport Coffee Co India Pvt. Ltd (2009-01 – 2009-12)

Pre-opening chain of restaurant in India

• Opened two outlets: Café Oz (Saket), Café Oz & Bar (Khan Market)
• Serving multi cuisine casual dining food

Executive Sous Chef at Exquisite Borneo Villas (2008-02 – 2009-01)

Boutique resort in Borneo Malaysia in pre-opening team. 36 villas spread over 70 acres

• Two F&B outlets: Rustique Restaurant and caviar lounge
• Worked at The Atmosphere the 250 covers modern dining restaurant bar and lounge, same company different city

Sous Chef at Fregate Island Private (2007-01 – 2007-10)

Boutique island resort with 16 exquisite villas

• Two F&B outlets, plus bar, pool, beach and in villa dining
• International and local fresh seafood

Chef de Partie at Fregate Island Private (2006-10 – 2006-12)

Boutique island resort with 16 exquisite villas

Demi Chef De Partie at One &Only Maldives at Reethi Rah (2005-08 – 2006-09)

Island resort with 130 beach villas

• Three F&B outlets, plus bar, pool and beach, IVD
• International cuisine, 2 specialty restaurants: Japanese, Mediterranean

Demi Chef De Partie at UMA PARO (2004-07 – 2005-06)

Boutique resort in pre-opening team. 20 rooms and 9 villas

• Bukhari restaurant and bar, day trips, excursion
• International food and local specialties

Kitchen management trainee at Mark pi's (2003-11 – 2004-06)

US based Chinese restaurant chain in pre-opening team

• Part of opening team for two restaurants

Prep cook at T G I Friday's (2002-11 – 2003-11)

World renowned casual dining restaurant chain with 240 cover

Industrial Training at Crowne Plaza Surya (2000-01 – 2000-06)

Industrial training for 22 weeks

Diploma in Hotel Management – Institute of Hotel Management Catering & Nutrition (1999 – 2002)

Diploma in Nutrition – Shaw Academy (2020-05 – 2020-05)

Intermediate – CBSE (1998 – 1998)

High School – CBSE (1996 – 1996)