SHIVAM SEJWAL
New Delhi
Summary
Versatile and creative chef with over 5 years of culinary experience across Mediterranean, European, Indian, and modern fusion cuisines. Proven ability to deliver premium fine-dining and bespoke private dining experiences. Skilled in menu design, dietary-specific meal planning, and high-end plating. Experienced in working with international teams in fast-paced, high-volume environments while maintaining exceptional standards of hygiene, safety, and guest satisfaction.
Overview
6
6
years of professional experience
Work History
Private Chef
Ranfort Wellness
Delhi
05.2024 - Current
- Curate and deliver fine-dining experiences at clients’ private residences, recreating premium restaurant-quality service in an intimate home setting.
- Design multi-cuisine menus spanning Indian, Continental, Mediterranean, and fusion styles, fully tailored to each client’s preferences and occasions.
- Prepare wellness-focused, nutrition-conscious meals with a strong emphasis on wholesome ingredients, balanced macros, and dietary goals.
- Develop and execute vegan, keto, gluten-free, diabetic-friendly, and calorie-specific menus for high-net-worth private clients.
Demi Chef de Partie
Fabrica by Chef Saby
India
06.2023 - 02.2024
- Consulted on culinary strategies for Taj, Marriott, and boutique dining brands, enhancing guest experiences.
- Developed SOPs and trained teams for pre-opening setups, ensuring operational readiness.
Commis 1 Chef
Dubai Golf Hotel, Carine Restaurant
UAE
09.2022 - 09.2023
- Managed meat, cold, and starch sections in high-end French-Mediterranean kitchen, ensuring quality and presentation.
- Executed preparation of duck confit, tuna tartare, lamb cutlets, short ribs, and truffle mash, contributing to refined menu offerings.
Commis 1 Chef
Bougie
New Delhi
09.2021 - 09.2022
- Specialised in crafting authentic Neapolitan pizza with wood-fired techniques and fermented dough for enhanced flavor.
- Managed cold section while driving innovation in European-inspired menu development.
Commis Chef
Bhartiya Bhojan Company
New Delhi
01.2020 - 01.2021
- Operated tandoor and curry stations for Indian cuisine.
- Delivered consistent flavours for signature dishes such as butter chicken, paneer tikka, and dal makhani.
Education
B.Sc. - Hospitality & Hotel Administration
Institute of Hotel Management
GoaHigher Secondary -
D.A.V
New DelhiSkills
- High-end menu creation and innovation
- Fine-dining plating and presentation
- Recipe standardisation and cost control
- Calorie and macro-based meal planning
- Kitchen hygiene and HACCP compliance
- Tandoor and curry
- Team leadership and kitchen training
Specialisation
- Mediterranean & European Cuisine – Expertise in French and Italian fine dining, including duck confit, tuna tartare, lamb cutlets, and short ribs (Carine, Dubai).
- Neapolitan Pizza Craftsmanship – Authentic wood-fired pizza making, from slow-fermented dough to artisanal toppings (Bougie, New Delhi).
- Indian Cuisine Excellence – Advanced techniques in tandoor, curry, and regional Indian cooking traditions.
- Progressive Fusion Cuisine – Creative integration of Indian and European flavours into modern fine dining.
- Dietary-Specific Culinary Planning – Vegan, gluten-free, keto, diabetic-friendly, and calorie-controlled menu development.
- Fine-Dining Presentation – Elevated plating, texture balance, and sensory dining experiences.
Personal Information
- Date of Birth: 05/16/98
- Nationality: Indian
Languages
- English, Fluent
- Hindi, Native
Timeline
Private Chef
Ranfort Wellness
05.2024 - Current
Demi Chef de Partie
Fabrica by Chef Saby
06.2023 - 02.2024
Commis 1 Chef
Dubai Golf Hotel, Carine Restaurant
09.2022 - 09.2023
Commis 1 Chef
Bougie
09.2021 - 09.2022
Commis Chef
Bhartiya Bhojan Company
01.2020 - 01.2021
B.Sc. - Hospitality & Hotel Administration
Institute of Hotel Management
Higher Secondary -
D.A.V