Chef Rishi Manucha has been with the Taj Hotels for over 13 years. Executive Chef of the contemporary hotel, Taj Deccan since July 2015, Chef Rishi Manucha sees every day as a new challenge. He considers the appreciation of satisfied customers the best reward that a chef can get.
He got his first break in the Taj Group in 2002 at Vivanta by Taj – Gomti Nagar in Lucknow. In 2009, he joined Taj West End as Sous Chef and was put in charge of Blue Ginger – the first Vietnamese restaurant in India. It offered him the chance to do what he liked best – work inside the kitchen with the cooks. Later that year, he was promoted to Executive Sous Chef at Taj West End.
Before he joined Taj Group of hotels, Chef Manucha worked with several world renowned brands including The Lalit, Welcome Group and Marriot.
Chef Manucha holds a diploma in hotel management from the Institute of Advanced Management, Kolkata as well as a diploma in hospitality management from the renowned American Hotel & Lodging Educational Institute (AH&LEI). He graduated in hospitality management from the Robert Gordon University in Aberdeen, UK.