As a boy in shorts, Rajesh Dubey always found his way into the kitchen that would amuse grown-ups watching a tiny boy potter in an apron playing around with utensils instead of chasing dogs. Little did we all know that he would turn out to be India’s most wanted Chinese chefs. Today, he leads the team of experienced chefs as the Group Chef. Chef Rajesh Dubey graduated from IHM Kolkata carrying with him an array of expertise in cookery and is known as one of the finest exponents of Chinese cuisine in the country. Having trained with the best and notorious after a Hotel Management degree in 1988, he joined the Taj Group of Hotels and was an integral part of it for over 12 years where he had the privilege of being the Executive Chef of Chinoiserie at the Taj Bengal from its inception for 7 years.

Later, he also had a stint with Shangri La Group of Restaurants in Bangkok before joining Mainland China mapping a bold and exhaustive adventure for the brand’s cuisine. The secret behind Chef Dubey’s skills is the extensive training that he underwent in the guidance of several Chefs from Hong Kong and China including Chef Kok Sui Lam and primarily Chef Brando, who is the legendary Chef of Sichuan Cuisine. Chef Dubey joined the team of Speciality restaurants in 2000 as Group Executive Chef and is now the Culinary Director and has been an integral part of their success since then. Every dish he touches is a principle of Taoism – simple, elegant and balanced in flavours and when asked about his experience in the Chinese cuisine, he answers with a small bow, “Why, 2000 years or thereabouts.