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|description=Himanshu Pandey is an Indian chef and Executive Sous Chef at Gymkhana, a Michelin-starred restaurant at ARIA Resort & Casino in Las Vegas.
|description=Himanshu Pandey is an Indian chef and Executive Sous Chef at Gymkhana, a Michelin-starred restaurant at ARIA Resort & Casino in Las Vegas.
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Latest revision as of 21:01, 27 April 2026

Himanshu PandeyVerified
Himanshu Pandey
Born 02 February 1987, India
Nationality Indian
Occupation Executive Sous Chef
Years active 2008–present
Education

University of Delhi (B.A.) IHM Pusa

Known for Executive Sous Chef at Gymkhana (Las Vegas)
Spouse Pooja Pandey
Children Naman Pandey, Hriday Pandey
Style Contemporary Indian, Tandoor, Fine Dining
Awards F&B Masters Winner (India), Unsung Hero of the Year (Marriott)

Himanshu Pandey (born 2 February 1987) is an Indian chef with over 18 years of experience in international fine dining and hospitality. He currently serves as the Executive Sous Chef at the two-Michelin-starred restaurant Gymkhana at the ARIA Resort & Casino in Las Vegas, Nevada.

Known for his expertise in Indian cuisine, Pandey has developed a career that blends traditional culinary heritage with contemporary gastronomy. Over the course of his career, he has worked in several countries, including India, the United States, Singapore, Thailand, and Afghanistan, gaining experience across diverse culinary cultures and operational environments.

Throughout his professional journey, Pandey has been associated with high-end hospitality establishments, pre-opening restaurant projects, and large-scale international events. His culinary approach emphasizes authenticity, precision, innovation, and consistency—qualities commonly associated with Michelin-starred dining. He has also prepared meals for a number of high-profile individuals, including Narendra Modi, the Prime Minister of India, along with personalities from the fields of sports, entertainment, and music.

Early life and education

Himanshu Pandey was born in India to Hansi Devi Pandey and Bhavani Dutt Pandey. He was raised in a family that valued discipline, hard work, and cultural traditions, which later influenced his approach to cooking and hospitality. His early exposure to Indian home-style cooking played a formative role in shaping his interest in the culinary arts.

Pandey completed his formal schooling under the Central Board of Secondary Education (CBSE) at Govt. Sarvodaya Bal Vidyalaya No. 2 (Shaheed Capt. Anuj Nayyar), Block-B, Janakpuri, New Delhi. He later pursued higher education at the University of Delhi, where he earned a Bachelor of Arts degree in 2013. Although his academic background was not directly related to hospitality, his interest in cooking led him to pursue professional culinary training.

He enrolled at the Institute of Hotel Management, Pusa (IHM Pusa) in New Delhi, one of India’s premier culinary institutes. There, he completed a craftsmanship course in food production between 2007 and 2008. During his training, he developed foundational skills in kitchen operations, food safety, and classical cooking techniques.

Career

Early career and India (2008–2022)

Pandey began his professional career in 2008 with Crowne Plaza in Gurugram as a trainee chef. His early experience included training in various kitchen sections such as tandoor, curry, and continental cuisine, helping him develop a strong technical foundation and an understanding of large-scale kitchen operations.

He subsequently joined Hilton Hotels & Resorts in New Delhi, where he continued to refine his skills. During this period, he participated in themed food promotions, including Thai and Kashmiri cuisine festivals, gaining exposure to both regional and international culinary practices.

Pandey later became part of several pre-opening teams, including Crowne Plaza Gurugram and DoubleTree by Hilton Gurugram. He then served as Head Chef (Indian Cuisine) with the United States Army (NATLASS FZC) in Kandahar Airfield and Dubai, where he managed large-scale catering operations and implemented HACCP standards.

He subsequently joined ITC WelcomHotel Dwarka as part of its pre-opening team, contributing to menu planning, kitchen setup, staff training, and operational processes. During this period, he worked under chefs including Imtiaz Qureshi.

Between 2014 and 2016, Pandey worked at Hilton Jaipur, where he won the F&B Masters competition (India) and represented the country in Thailand, securing third place in the Asia zone. The hotel’s restaurant “Chaandi” also received the Times Food Award for Best Rajasthani Restaurant during this period.

From 2016 onward, he held progressively senior roles at hospitality brands such as The Leela, Radisson Blu, and Marriott International. At Radisson Blu Indore, he served as Junior Sous Chef, managing the Indian specialty restaurant and banquet operations.

During this period, he catered to various high-profile events and clients. He also served as a personal chef to individuals including Salman Khan and Zakir Khan, and contributed to events involving musicians such as Pritam and Kailash Kher. He was also involved in catering for Narendra Modi, the Prime Minister of India.

In 2020, Pandey joined Marriott International at Sheraton Grand Palace Indore, where he led the Indian specialty restaurant and banquet operations. His work during the COVID-19 pandemic was recognized within the organization. He also collaborated with chef Ranveer Brar.

In 2021, he became Chef de Cuisine at Hyatt Regency Gurugram. In this role, he managed banquet services and the specialty restaurant, focusing on menu development, cost control, and team management. He also catered events attended by individuals such as Kapil Dev and Terence Lewis.

United States and fine dining experience (2022–present)

In March 2022, Pandey moved to the United States and joined RAA NYC LLC in New York City as Executive Chef. He was responsible for kitchen operations, menu development, and team management, and introduced curated Chef’s Table dining experiences.

In October 2025, he joined MGM Resorts International as Executive Sous Chef at Gymkhana at the ARIA Resort & Casino in Las Vegas. He contributed to the restaurant’s pre-opening operations and continues to oversee kitchen performance and standards.

During the 2025 Las Vegas Grand Prix, he was involved in large-scale catering operations at the Las Vegas Strip Circuit, contributing to international hospitality services.

Culinary style

Himanshu Pandey’s culinary style is rooted in traditional Indian cuisine, with a focus on authenticity and flavor balance. He specializes in tandoor cooking and regional Indian dishes, presented using contemporary techniques suited to fine dining.

His approach combines classical methods with modern interpretation, allowing traditional recipes to be adapted for a global audience. He is recognized for consistency, attention to detail, and structured kitchen execution.

He also emphasizes ingredient sourcing, seasonality, and sustainability. His menus reflect a balance between traditional influences and modern presentation styles.

Mentorship

Pandey has credited his professional development in part to his mentor, Chef Vinod. Under his guidance, he developed technical skills and discipline, particularly in Indian cuisine, flavor balance, and kitchen management.

Chef Vinod’s mentorship contributed to shaping Pandey’s approach to cooking and professional standards. Through this guidance, he gained experience in refining techniques, understanding presentation, and maintaining consistency in kitchen operations.

Pandey has stated that this mentorship influenced his emphasis on discipline, consistency, and respect for ingredients. He has also applied similar principles while mentoring junior chefs during his career.

Notable clients served

Pandey has prepared meals for a range of high-profile individuals, including political leaders, celebrities, and athletes. These include:

Narendra Modi, Prime Minister of India Kapil Dev, former Indian cricketer Ranveer Brar, chef and television personality Salman Khan, actor The Great Khali, professional wrestler Various Indian Premier League (IPL) teams

Awards and recognition

Pandey has received various recognitions during his culinary career from hospitality organizations and industry platforms.

India Star Master Chef Award (2025)

Lifetime Member – Royal Rajasthan Chefs Society

Professional memberships

Bibliography

The Heat & The Hustle — A Chef’s Path from India to the USA

The Heat & The Hustle — A Chef’s Path from India to the USA

The Heat & The Hustle — A Chef’s Path from India to the USA is a memoir by Himanshu Pandey that chronicles his journey from Uttarakhand, India, to establishing himself in the culinary industry in the United States.

The book combines personal narrative with culinary insights, exploring themes of perseverance, identity, and cultural heritage. It discusses his early life, professional challenges, and the influence of family traditions on his cooking style, along with his efforts to reinterpret traditional Indian dishes for a global audience.

It also documents his transition into international fine dining kitchens and his development as a chef. The book is aimed at aspiring chefs and readers interested in cross-cultural professional journeys.

Publication and availability

The book is available on major online platforms:

Personal life

Himanshu Pandey is married to Pooja Pandey, and the couple has two sons, Naman and Hriday.

See also

  1. Indian cuisine
  2. List of Michelin-starred restaurants in Las Vegas

External links

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