Shipli Gupta is an award winning Chef with over 15 years experience in food preparation and kitchen, bar, lounge, banquet, and a la carte operation for leading hotels, resorts and restaurants. He specialises in new product development, project management, menu development, fine dining, banqueting, and catering. Gupta started his career as a Chef De Partie with Le Meridien Hotels & Resorts in September 1998 after finishing college from IHM, Chennai.
In November 2004 he joined Madinat Jumeirah, Dubai as a Chef de Partie ( Pre Opening ). A major breahthrough in his career came in October 2007 when he was appointed the Executive Chef ( Pre opening) at Four Points by Sheraton, Washington D.C. He then moved over to take the roles of an Executive Chef/Operation manager at Lees Management LLC and an Executive Chef Manager(Preopening) at Lighthouse13, Saket, New Delhi.
In July 2010, Gupta became an Executive Sous Chef ( Pre-Opening) with Radisson Blu Plaza Delhi. From March 2012 till January 2013, he worked with Executive Chef (Pre Opening) at Fortis Healthcare. His main responsibilities included developing pre-opening budgets for operating supplies and capital equipment, required for the hospital for the food and beverage department, co-ordinating with the projects team on kitchen layout and plans as per the specification, establishing SOP’s, give guidance in establishing standard recipes, presentations and menu specs and costing.
He is currently occupied with Hilton Worldwide at Alberta, Canada as an Executive Chef.
