The Den Bengaluru welcomes Chef Dilkush Rathore as its new Pastry Sous Chef. Holding ten years of experience working in the hospitality sector, Chef Dilkush possesses outstanding culinary skills, creativity, and leadership abilities to join the hotel’s vibrant culinary team.
Chef Dilkush has refined his skills in some of the most celebrated hospitality chains such as Sofitel Al Hamra Hotel Ras Al Khaimah, Courtyard by Marriott Faridabad, Marriott Jaipur, The Lalit Jaipur, Hyatt Regency Gurgaon, and many more. Through the years, he has demonstrated his love for innovative dessert making, menu innovation, and quality excellence, and is now a rich asset to The Den’s culinary team.
Chef Dilkush will lead the Artisanal Bakery and Patisserie department in his new position, creating superior dessert menus that combine art and taste. His emphasis will be on enhancing the dining experience for patrons by using cutting-edge techniques, locally sourced ingredients, and innovative presentations consistent with The Den’s modern luxury philosophy.
Expressing his enthusiasm at becoming a part of The Den Bengaluru, Chef Dilkush Rathore stated, “I am excited to be a member of The Den and look forward to adding new dimensions to the range of fine pastries, desserts, and sweets. My dream is to create desserts that have a story one that charms our guests and keeps creativity as well as tradition at its core.”
With this new appointment, Vinesh Gupta, General Manager, The Den hotel in Bengaluru, has expressed, “We are delighted to welcome Chef Dilkush Rathore to our team. His expertise, passion, and innovative approach and art of creativing exclusive pastries and desserts, will play a key role in enhancing our culinary excellence and guest satisfaction. We look forward to seeing his creativity reflect in our dessert offerings, bringing a refreshing twist to The Den’s dining experience.”
Outside of work, Chef Dilkush enjoys exploring new dessert trends, travelling, and experimenting with unique flavor pairings inspired by global cuisines.
