With a culinary experience of more than a decade, Bhardwaj is an MBA in Hospitality and International Tourism

Andaz Delhi has a new Head Chef- Akshay Bhardwaj. With a culinary experience of more than a decade, Bhardwaj has worked with some of the industry's most well-known names. In July 2008, he began his career in hospitality with ISTA 5 star Luxury Hotels. Over the next few years, he interned at Le Chatelain Hotel in Brussels, Wildflower Hall in Shimla, Hotel Vatel in Nimes, France, and Le Bateau Ivre (a 2 star Michelin Star Restaurant) under celebrity chef Jean Pierre Jacob. As Demi Chef de Partie, he joined Oceania Cruises, an upper-tier cruise line, in 2011. 

In 2012, he moved to India to work as a Chef de Partie at Pullman Hotels, and in April 2013, he relocated to Canada to work in the same capacity at Sawridge Hotels Alberta. He worked in Canada and Denmark for the next three years before returning to India in August 2016 as the Executive Chef for the pre-opening of Whisky Samba in Gurgaon. He was promoted to Corporate Chef at Eastman Colour Restaurants Pvt. Ltd. two years later (La Roca, Aerocity and Unplugged Courtyard in Connaught Place and Gurgaon). His most recent position was as Executive Sous Chef at the ITC Maurya in Delhi.

"From clan to the tribe, Andaz Delhi Tribe is all about how one works differently to make a difference. That’s the andaz of Andaz – to learn, to progress and to implement whatever it takes to make a difference," says Bhardwaj.