Encalm Hospitality announced the appointment of Chef Ritesh Negi as Head – Culinary, marking a significant milestone in the company’s vision to redefine the culinary landscape of airport hospitality in India.
With over 20 years of experience in luxury hospitality and acclaimed fine-dining establishments, Chef Ritesh brings an intuitive mastery of global techniques, regional flavours, and experiential menu design. In his new role at Encalm, he will be involved with all culinary undertakings across verticals, curating destination-inspired menus that master international cuisine with native essence, while enhancing the in-lounge dining experience for modern travellers.
Chef Ritesh’s professional journey drives from leading roles at renowned Indian dining restaurants like The China Kitchen (Hyatt Regency New Delhi), Setz and Cha Shi (DLF Emporio), On The Waterfront (The Lodhi), and The Claridges New Delhi. He has an upstaged global presence, including menu curations for Jovee in Dubai and culinary workshops at The Sugar Club by Peter Gordon, Masu, and The Grill in Auckland, New Zealand. He has also stepped in and celebrated traditional cultures around the world, like in China, Vietnam, Thailand, and Italy which has made an impact in his signature style in seasonality, regional heritage, and storytelling through food.
An innovator of India’s spice-driven culinary style, Chef Ritesh also collaborated with KBM Spices on a bespoke recipe series.
Speaking on the appointment, Vikas Sharma, CEO – Encalm Hospitality, said, “We are thrilled to welcome Chef Ritesh to the Encalm family. His expertise will be instrumental in elevating the culinary narrative across our airport lounges, culinary experiences, and premium services. With his leadership, we look forward to offering travellers an unmatched gastronomic experience that is both globally inspired and authentically Indian.”
