The Imperial New Delhi introduces Chef Philippe Agnese as its Executive Chef, bringing with him a wealth of expertise garnered from over 25 years of leadership experience in prestigious kitchens around the world.
Hailing from Paris, Chef Agnese’s gastronomic journey began at a tender age, fuelled by passion to explore diverse cuisines and cultures. His food odyssey has taken him outside Europe and across eight countries in Asia, where he has honed his skills and garnered international acclaim. With a distinguished career that includes leadership roles at luxury brands such as Ritz Carlton, Four Seasons, Peninsula, and most recently, Capella in Sanya, Hainan, Chef Agnese’s arrival marks a new era of epicurean excellence at The Imperial New Delhi.
“India has always held a special place in my heart and joining The Imperial New Delhi allows me to immerse myself in the heritage of its rich palates,” says Chef Agnese. “I am thrilled to lead the talented team here and elevate the dining experience for our guests across all our signature restaurant choices.”
Since assuming the helm of the kitchen late last year, Chef Agnese has embarked on a revolution, revamping, and refining the entire dining repertoire of The Imperial New Delhi to the delight of customers. Beyond innovation, Chef Agnese is highly committed to nurturing the next generation of gourmet maestros in India. He has established a talent factory within the hotel, where he shares his deep understanding of products and cooking techniques with a young and passionate team of aspiring culinarians.
“We are delighted to have Chef Philippe Agnese at The Imperial New Delhi,” says Mr. Louis Sailer, Sr. Executive Vice President of The Imperial New Delhi. “His unparalleled expertise and commitment to epicurean excellence will further enhance our reputation as a destination for discerning diners.”
Under Chef Agnese’s leadership, The Imperial New Delhi looks forward to an exciting chapter in its legacy continuing its tradition of gastronomic excellence that will delight the senses and captivate the imagination of epicureans at home and around the globe.
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