A Symphony of Flavor – Exploring Culinary Excellence with Rishabh Anand
Your culinary career has led you to one of the most prestigious luxury hotel groups in the world. What was the defining moment when you knew that becoming a chef was your true path?
I think the moment I truly knew I was meant to become a chef came when I realized how naturally I gravitated toward the kitchen—not just to cook, but to create. Growing up, I was always drawn to the energy of food: the aromas, the transformation of raw ingredients, the way a dish could bring people together. But the turning point happened during my first real experience in a professional kitchen.
Despite the heat, the pressure, and the pace, I felt completely at home. Instead of being overwhelmed, I felt energized. I loved the discipline, the precision, the creativity, and the constant learning. From that moment, I knew this wasn’t just something I enjoyed—it was a craft I wanted to dedicate myself to. That clarity is what set me on the path that ultimately led me to the world of luxury hospitality.”
The Leela brand is globally recognized for excellence, elegance, and unforgettable guest experiences. How does your culinary philosophy align with the values represented by The Leela Palaces, Hotels & Resorts?
My culinary philosophy aligns closely with the values embodied by The Leela—excellence, elegance, and creating unforgettable guest experiences.
Excellence, to me, begins with an uncompromising commitment to ingredients, technique, and consistency. I believe in sourcing the finest produce, respecting seasonality, and executing dishes with precision. This mirrors The Leela’s own pursuit of world-class standards in every aspect of hospitality.
Elegance is reflected in my approach to presentation and flavor. I strive to create dishes that are refined yet approachable, where every element on the plate has purpose. The Leela is known for its sophisticated aesthetic and attention to detail, and I see food as an extension of that same philosophy—simple ideas executed with artistry.
Most importantly, I share The Leela’s passion for crafting unforgettable guest experiences. For me, cuisine is not just about taste; it is about creating moments—through storytelling, regional authenticity, and personalized service. I aim to make guests feel cared for and inspired, just as The Leela does through its signature warmth and intuitive hospitality.
In essence, my culinary approach is built on the same pillars that define The Leela: refined luxury, genuine care, and a dedication to delivering experiences that linger long after the meal is over.
Luxury dining is not just about taste — it is a complete sensory experience. In your opinion, what transforms a dish from a meal into a memorable moment?
A dish becomes a memorable moment when it engages more than just the palate — when it taps into emotion, story, and atmosphere. Here are the elements that elevate a meal into an experience:
A sense of story or intention
When a chef’s philosophy comes through — a memory, culture, season, or playful idea — the dish feels meaningful, not just delicious.
Contrast, surprise, and progression
Luxury dining often uses a controlled element of surprise: an unexpected flavor pairing, a texture contrast, a hidden aroma released at the table. These moments make the experience feel unique and personal.
Atmosphere that complements the dish
Lighting, music, tableware, pacing, and service tone all influence how the dish is perceived. A beautifully plated dish can feel flat in the wrong atmosphere — or extraordinary in the right one.
Multi-sensory engagement
A memorable dish appeals to sight, smell, texture, sound (a crisp crack, a pour at the table), and temperature. Each sense anchors the memory more deeply.
Emotion and connection
The most lasting experiences evoke a feeling: nostalgia, delight, comfort, curiosity, or awe. Sometimes it’s the setting or the company; sometimes it’s a dish that tastes like a familiar memory made new.
A moment designed, not accidental
Luxury dining shines when every detail feels intentional — not fussy, but purposeful — as if the dish and the moment around it were created specifically for you.
You work in a space where creativity meets precision. Where do you find inspiration when creating new signature dishes and menus?
I find inspiration in a blend of curiosity, observation, and storytelling. A lot of my ideas come from exploring seasonal ingredients and really paying attention to what nature is offering at a particular moment. I also draw inspiration from travel, art, and the small sensory details of everyday life—textures, colours, aromas, even music.
Another key source is the people I’m cooking for. I think about the emotions I want a dish to evoke and the experience I want to create. From there, I experiment, refine, and balance creativity with technique, ensuring each idea is grounded in solid culinary principles.
Ultimately, inspiration comes from staying open tasting widely, learning constantly, and allowing both tradition and innovation to guide my imagination.
Today’s guests increasingly value ingredient quality, seasonality, and ethical sourcing. How does The Leela approach sustainability and responsible culinary practices?
Responsible Sourcing / Supply Chain
The Leela has a “Responsible Supply Chain” policy: they emphasize local sourcing, partnering with regional farmers and producers.
Their vendor code of conduct includes labour rights, safety, and fair practices.
They support small and women-led enterprises (e.g., MSMEs), helping to build socio-economic value in local communities.
Farm-to-Table / Organic Produce
At The Leela Kovalam, there’s an initiative called “Aaramam”: the hotel runs its own organic vegetable garden and offers a farm-to-fork experience where guests can pick produce and see it prepared.
In Gurugram, The Leela has set up a 3.5-acre organic farm that supplies the hotel with seasonal, chemical-free vegetables and even dairy, supporting regenerative farming practices.
This enables the chefs to design menus around truly seasonal ingredients, giving guests fresh and authentic flavors.
Wellness & Nutritional Focus
Through its Aujasya wellness programme, The Leela reimagines its food offerings to be healthier: their menus emphasize millets, lean proteins, whole grains, and low-fat dairy, guided by nutritionists.
This focus doesn’t just reflect health trends but also supports sustainability: millets, for instance, are more climate-resilient and resource-efficient.
Continuous Improvement & Transparency
The Leela tracks its supply chain and regularly reviews its sourcing practices to improve.
They also highlight their commitment to environmental stewardship in their broader sustainability framework, with four pillars—one of which is responsible sourcing.
Waste Reduction & Circular Economy
The Leela has an initiative called Leela Ke Phool, where they upcycle floral waste from their properties into charcoal-free incense sticks. This not only reduces floral waste but also supports marginalized women artisans.
According to their sustainability reports, they also replace single-use plastics (for instance, they are implementing in-house water bottling plants to cut down on plastic bottles).
Recognition & Certification
The Leela’s sustainability efforts have been recognized: they won a Travel + Leisure Global Vision Award for sustainable and responsible practices.
Their properties also pursue green building certifications and continue to embed sustainability into operations.
Inclusivity & Culinary Excellence
The Leela has a “Shefs at The Leela” programme, specifically to support women chefs: this is not just about diversity but also about building a talent pool that can drive responsible culinary innovation.
By mentoring and training women chefs, they’re nurturing a more inclusive culinary culture, which can also influence how food is sourced and prepared with care and ethics.
Ingredient Quality & Seasonality: The Leela’s organic farms, local procurement, and wellness-led menus ensure that ingredients are fresh, seasonal, and high-quality.
Ethical Sourcing: Through partnerships with small farmers, women-led businesses, and a vetted supply chain, the brand builds a responsible, transparent sourcing model.
Sustainability as Luxury: Their philosophy of “purposeful luxury” means that sustainability is not a perfunctory add-on but integral to the guest experience — your meal is not only delicious, but also thoughtfully sourced and socially conscious.
Guest Engagement: Through farm-to-table experiences (like at Kovalam) and upcycling initiatives (Leela Ke Phool), guests are invited to be part of sustainability, not just passive consumers.
Many culinary masters speak about memories and emotions as an essential part of gastronomy. Is there a dish from your childhood that still influences your culinary style today?
If I could trace my culinary instincts back to a single childhood dish, it would be a bowl of warm rice pudding—creamy, fragrant with cinnamon, studded with raisins. It wasn’t extravagant, but it taught me that food doesn’t need complexity to evoke emotion. That sense of quiet comfort still influences the way I imagine dishes today: restrained, warm, and designed to feel like home.”
Leading a culinary team in luxury hospitality requires mastery, discipline, and emotional intelligence. How do you approach leadership, mentorship, and building a strong kitchen culture?
Lead by Example with Consistency and Integrity
Luxury kitchens run on precision and trust. I set the tone by consistently modelling the behaviours I expect: discipline, punctuality, respect, cleanliness, and an unwavering commitment to quality. When the team sees that I hold myself accountable to the same standards, credibility follows naturally.
Create a Culture of Respect and Psychological Safety
High pressure doesn’t have to mean hostility. I foster an environment where cooks feel safe asking questions, admitting mistakes, and proposing ideas. Respect—across all stations and levels—creates a kitchen where people stay, grow, and take pride in the work.
Teach, Don’t Just Instruct
Mentorship is an investment. I take the time to explain why, not just how. Whether it’s the reasoning behind a technique or the philosophy of a dish, giving context turns tasks into knowledge and cooks into thinkers.
- I prioritize structured training: station manuals, tastings, skill sessions.
- I also mentor informally: side-by-side cooking, feedback during service, constructive debriefs after rushes.
Empower, but Hold High Standards
High performance requires ownership. I give team members autonomy within clear expectations.
- Let a sous chef run a service.
- Let a junior cook lead prep for a component.
- Encourage them to contribute ideas to menu development.
Empowered cooks are more engaged and more invested in the guest experience.
Communicate Clearly and Often
Kitchens move fast. Clarity prevents confusion and frustration.
- Pre-shift briefings align the team on reservations, VIPs, changes, challenges.
- Post-service conversations (not blame sessions) help us continuously improve.
Stay Calm Under Pressure
The team mirrors the leader. In luxury hospitality, where expectations are unforgiving, emotional intelligence is critical. Remaining composed—even in chaos—keeps the team focused and prevents mistakes from compounding.
Celebrate Wins and Recognize Effort
Recognition builds loyalty. Whether it’s verbal praise after a smooth service, celebrating someone mastering a skill, or publicly acknowledging great ideas, I make sure people feel seen.
Build a Culture of Learning and Curiosity
A great kitchen evolves. I encourage the team to experiment, taste constantly, and stay inspired by what’s happening in the industry. Curiosity fuels innovation, and innovation keeps the guest experience dynamic and memorable.
Foster Collaboration Between Front and Back of House
Luxury hospitality is a unified performance. I maintain strong communication with the FOH team so that service feels seamless and guests experience true harmony between food and storytelling.
Develop Leaders, Not Followers
My long-term goal is to build a team that doesn’t need me for every answer. I want sous chefs ready to become chefs, cooks ready to become chefs de partie, interns ready to grow. A kitchen’s true legacy is the people it produces.
The expectations of luxury travellers continue to evolve. Which global culinary trends do you believe will shape fine dining in the next five to ten years?
Here are the global culinary trends most likely to shape fine dining over the next 5–10 years, driven by shifting luxury-traveller expectations, sustainability priorities, and advances in food technology:
Hyper-Local & Regenerative Gastronomy
Luxury travelers increasingly want to understand where their food comes from. Fine dining will move beyond “farm-to-table” toward:
- Regenerative agriculture partnerships with specific farms producing ingredients exclusively for restaurants
- On-property biodiverse gardens, agroforests, and micro-farms at luxury hotels
- Menus that highlight micro-terroir — hyper-specific, place-derived flavors
- Expanded use of native and heirloom species
This trend satisfies both environmental consciousness and the desire for a sense of place.
Ultra-Personalized Dining Powered by Data
Guests expect dining to adapt to their lifestyle preferences. Fine dining will embrace:
- AI-assisted menu personalization based on dietary patterns, allergies, or wellness goals
- Guest “taste profiles” stored across hotel or restaurant groups
- Real-time customization (acidity, sweetness, texture alterations)
The future of luxury is deeply personal — and cuisine is no exception.
The Rise of Wellness Gastronomy
Fine dining will increasingly merge with health science:
- Menus tailored for longevity, gut health, cognitive health, metabolic balance
- Integrations of adaptogens, nootropics, botanicals, and functional superfoods
- Low-ABV and alcohol-free mixology becoming just as curated and luxurious as wine pairing
- Nutrient density and clean preparation without sacrificing indulgence
Expect a harmony between indulgence, aesthetics, and wellness outcomes.
Culinary Sustainability Becomes Luxury
“Ethical luxury” will influence menus as sustainability becomes a status marker:
- Zero-waste tasting menus
- Luxury plant-forward cuisine focusing on premium vegetables, mushrooms, sea vegetables, and fermentation
- Traceable seafood and alternative aquaculture
- Reduction of imported ingredients unless essential for story or authenticity
Luxury travellers will view sustainability not as constraint, but refinement.
You have the privilege of creating culinary experiences for international guests from diverse cultures. How do you balance global influences with the authenticity of India’s culinary heritage?
Balancing global influences with the authenticity of India’s culinary heritage is both an art and a responsibility. Here’s how I approach it:
Start With Authentic Foundations
I begin by grounding every dish in India’s traditional Flavors, techniques, and ingredients. This ensures that no matter how modern or globally influenced the presentation becomes, the soul of the dish remains unmistakably Indian.
Respect Regional Diversity
India’s cuisine is not monolithic. Drawing inspiration from its rich regional traditions—whether it’s the smoky flavors of Rajasthan, the coastal freshness of Kerala, or the delicate spices of Kashmir—allows authenticity to shine through while giving room for creativity.
Use Global Influences Thoughtfully
Rather than fusing cuisines for the sake of novelty, I incorporate global techniques or ingredients only when they genuinely enhance the dish. For example, using a French sous-vide method to perfectly cook Indian-spiced meats, or presenting a traditional mithai with modern plating.
Tell a Story on the Plate
International guests appreciate context. I provide a narrative behind each dish—where it comes from, what spices are used, or how it’s traditionally enjoyed. This adds cultural depth while making exotic Flavors approachable.
Protect Core Flavors, Experiment with Format
The flavors of garam masala, curry leaves, mustard seeds, tamarind, jaggery, and ghee are non-negotiable elements of Indian cuisine. I keep these Flavors intact but may experiment with textures, plating, or the dish format to appeal to global palates.
Adapt Without Diluting
While accommodating global preferences—such as moderating spice levels I avoid altering core flavour identities. A dish may be less spicy, but the layered complexity of Indian masalas must remain.
Engage the Senses and Embrace Innovation
Modern gastronomy techniques like smoking, molecular elements, or global plating styles can elevate traditional dishes when applied with sensitivity, making them both familiar and exciting to international guests.
Celebrate Sustainability and Local Produce
Using fresh, local ingredients not only preserves authenticity but aligns with global culinary values such as sustainability and farm-to-table dining.
Finally, if you could share one message with young chefs and culinary dreamers around the world: What advice would you give to those aspiring to build a meaningful and successful career in high-end gastronomy?
Here’s a message I would share with young chefs and culinary dreamers stepping into the world of high-end gastronomy:
Guard your curiosity—it’s your most valuable tool.
Fine dining evolves constantly, and the chefs who thrive are those who remain students forever. Taste widely, ask “why” relentlessly, and never let repetition dull your sense of discovery.
Master the fundamentals before chasing signatures.
Technique is the language of cuisine. The sharper your basics—knife skills, seasoning, timing, organization—the more fluently you’ll be able to express creativity later. Great ideas only shine when they’re built on precision.
Make resilience part of your craft.
High-end kitchens are demanding by nature: long hours, high expectations, unglamorous work. Your endurance, humility, and discipline are as important as your talent. Remember that grit often outlasts brilliance.
Treat every ingredient with respect.
Luxury isn’t about extravagance—it’s about intention. Whether you’re handling caviar or a humble carrot, honour its story, its season, and the hands that produced it. Integrity shows on the plate.
Seek mentors, not just jobs.
Choose kitchens where you’ll grow, not only where you’ll shine. A great mentor can shape your palate, your standards, and your philosophy in ways no cookbook can.
Protect your sense of purpose.
Ask yourself often: Why do I cook? Is it to bring joy? To innovate? To preserve tradition? Your “why” will become your compass in moments of doubt, fatigue, or pressure.
And most importantly—cook from a place of generosity.
Fine dining is an act of hospitality at its core. The technique, the artistry, the prestige—all of it exists to create a moment of care for someone else. When you approach your craft with heart, everything else follows.
Before we close, I would also like to add that I had the pleasure of being a guest at The Leela Palace in Hyderabad, and I was deeply impressed by the outstanding hospitality, impeccable service, and extraordinary culinary experience. It remains one of the most memorable and inspiring stays of my travels — a place where luxury is truly expressed through excellence.
