Ameya Deshmukh

International Executive Chef with extensive experience across luxury hotels, resorts, fine dining restaurants, pre-openings and multi-outlet operations across New Zealand, the Middle East, Maldives. Strong background in contemporary European cuisine, regional Indian cuisine, classical cooking techniques, theme buffet operations, wine dinners, event execution, menu development, food cost control, HACCP standards and culinary team leadership.

Executive Chef | Head of Culinary & F&B - Millennium Copthorne Hotel Group - Taupo, New Zealand

(2024-06)

• Leading culinary & F&B operations across multiple venues.
• Overseeing menu strategy, SOPs, and quality systems.
• Managing Sous Chefs, Restaurant managers & supervisors, and broader F&B performance.
• Developed and implemented SOPs, food safety systems, and quality assurance procedures.
• Oversaw budgeting, labour management, stock control, supplier negotiations, and cost optimization.
• Worked closely with ownership office, senior leadership on business strategy, operational improvements and revenue growth.

Executive Chef - Millennium Copthorne hotel group - Taupo, New Zealand

(2023-01 - 2024-06)

• Led all culinary operations across restaurants, banqueting, conferences, ensuring exceptional food quality.
• Managed kitchen financial performance through food cost control, labour management, budgeting, and procurement.
• Developed seasonal menus while controlling food cost, labour and kitchen profitability in line with the brand standards.
• Recruited, trained and mentored a high – performing team while maintaining exceptional F&B quality and operational standards.

Executive Chef - Blazon Hotels - Dubai & Ajman, U.A.E

(2018-03 - 2022-12)

• Appointed Executive Chef to lead the culinary operation at Grayton hotel, while supporting culinary initiatives in Ajman.
• Directed a brigade of 40+ chefs, driving food quality, guest satisfaction and operational excellence.
• Developed seasonal menus while controlling food cost, labour and kitchen profitability in line with brand standards.
• Led menu engineering, SOP implementation, recruitment, training, team development and continuous culinary innovation.

Sous Chef - Kempinski Al Othman - Al Khobar, Saudi Arabia

(2016-03 - 2018-02)

• Core member of the pre-opening leadership team responsible for launching the property's culinary operations.
• Led culinary operations for Sky Bridge and the in-room dining kitchen.
• Assisted the Italian Chef in the successful launch of Il Vero.
• Developed menus, SOPs, and kitchen workflows while training the pre-opening team.
• Worked closely with senior leadership to establish Kempinski's culinary standards.

Senior CDP / Sous Chef - Marco PierreWhite - Dubai, U.A.E

(2013-09 - 2016-02)

• Progressed from Senior Chef de Partie to Sous Chef within brigade.
• Supported Head Chef in leading daily kitchen operations and service execution.
• Maintained exceptional food quality, HACCP compliance and Marco Pierre White's culinary standards.
• Assisted with menu development, staff training, and operational excellence within the Marco Pierre White brand.

Chef de Partie - Outlet In-Charge - Park Hyatt - Maldives

(2012-08 - 2013-08)

• In charge of Hyatt signature outlet, The Island Grill.
• Responsible for planting and upkeep of hydroponic vegetables and herb garden.
• Used local produce effectively with modern culinary trends.
• Successfully executed exclusive wine dinners.

Commis 3 / Commis 2 / Saucier - Marco PierreWhite - Abu Dhabi, U.A.E

(2009-09 - 2012-07)

• Responsible for learning overall cooking techniques.
• Worked with some of the best chefs and fresh produce.
• Learned classical as well as modern European cuisine.
• Acquired intensive training as Chef Saucier.

Apprentice & Scholarship Trainee - The Oberoi Centre of Learning & Development - New Delhi, India

(2006-06 - 2009-06)

• Learned the fundamentals of the culinary world.
• Underwent methodical training strategy.
• Completed on-the-job learning goals through one of Asia's leading culinary programs.

Apprenticeship - Culinary Arts - The Oberoi Centre of Learning & Development (2006-06 - 2009-06)