Our team is the core to our success in the industry. The team has stuck together for decades to build together a brand that has recall value like no other.
Rajnish Bahl completed his schooling in The Doon School. After that, he started studying in SRCC but within a few months decided to pursue his true passion in the hospitality industry. He went to pursue a degree in Hotel Management in IHM, Pusa. He started his career in Hyatt Regency, New Delhi in 1982. Became Manager in the FnB department within a short course of time. Then took over as Partner in The Embassy in 1988. He carried forward the legacy of The Embassy Restaurants and Catering with true dedication and finesse. Today, he is the biggest guide and a mentor to Pranay as he takes over as the new director of the Catering business and he continues as a Working Partner of The Embassy Restaurant in Delhi.
Son of Rajnish Bahl, Pranay completed his schooling from The Doon School in the year 2004. He then went on to pursue a degree in Economics from Hans Raj College, Delhi. After graduation, he went on to pursue his passion in business to Sydney, Australia where he completed a Masters in Commerce in the year 2009. His love for India brought him back and before taking over the family business, Pranay wanted to widen his skill set by working in the Corporate world. He worked as a consultant for Accenture for 7 years. In 2016 he finally took over the business as the Director of the company. Since his arrival, The Embassy Catering has gone through major upgrades in terms of presentation, branding, professional tie-ups, new cuisines, business innovations, event participation and an overall upgrade in the working model. Pranay is extremely hard working and dedicated; he is a true visionary in his working style. He has many plans for the future of The Embassy Catering and to take it to a whole new realm of cuisine.
Avantika Sinha Bahl
Wife of Pranay Bahl, Avantika completed her schooling from Convent of Jesus and Mary, New Delhi in 2010. After that she pursued her passion in the creative world by completing a design degree from NIFT, New Delhi. After successfully completing her graduation, she went for a Masters in Luxury Brand Management from University of The Arts, London where she realized her true passion lies in Marketing, brand management, PR and communication. After returning she worked with a leading PR company for a while after which she joined the business as Director of the company in 2016. Avantika heads all creative operations in the business. She oversees branding, marketing and PR, strategic tie-ups and display and presentation of the food. She is the creative mind of The Embassy Catering.
Ashish completed his graduation from IHM, Meerut. He started his Industrial training from ITC Mughal Sheraton, Agra and then ITC Maurya Sheraton, New Delhi. He started his career in the Orient Express, Taj Palace, New delhi after which he joined Kwality where he managed Chopsticks. Ashish joined The Embassy in 2003 as an Operations Manager and climbed up the career ladder by providing invaluable service to the company over the years. Today he is Head of Operations of The Embassy Catering. He is sincere and extremely hard working and has a truly authentic working style. His responsibilities include managing kitchen operations, client management, event execution, PR for the company and so on.
Sandeep completed his training from IHM Gwalior. During his course, he trained at The Hilton Hotel, New Delhi and went on to work at Clarks Group of Hotels as a Management Trainee. Later, he joined The Imperial Hotel as a part of the launch team of The Spice Route as a Catering Executive. He then worked with Pizza Hut as Area Manager. Sandeep joined The Embassy in 2007 and since then has been a valuable part of the company. His method of conducting business and marketing capabilities are unmatched in the industry. He is our Head of Marketing and handles special projects.
Chef Gurbachan Guleria
Gurbachan Guleria stands out because of his enterprising spirit and his willingness to go one step further. With passion and focus on aromas and flavours, Chef Guleria is Head Chef of The Embassy Catering. His passion for creating food began at an early age. Chef Guleria started his culinary education at IHM Pusa, New Delhi. Went through his training in leading Hotels like Taj, Surya & Nikko. After working in India for more than ten years he moved to Dubai and started working as Executive Sous Chef in Burj Al Arab, Palm Jumeirah in Dubai, after two years he start working with Ritz S Javed, South Africa as a Head Chef. His love for India, brought him back to explore new things. Before joining The Embassy Catering he was working with Olive Bar & kitchen as Head Chef. Chef Guleria. Chef Guleria has been heading the kitchen at The Embassy Catering for many years and is the true essence of the company.
Chef Devender Singh
Chef Dev started working in restaurants at a young age while continuing his education at the same time. Since then he has achieved some significant milestones in the local hospitality scene. He completed his Hotel management from IHM, Mumbai. Building his way up the career ladder, he worked in the kitchen of some prominent hotels in the country such as Taj hotel and Welcome Hotel. Still wanting to improve his skills, he got out of his way to attend the training of Michelin-starred Chef Stéphane Mathonneau. He then went on to take up the position of Chef in charge of Olive bar & kitchen, establishing a solid reputation in Mediterranean cuisine. There he got the chance to work with many celebrity chefs like, Nuria Rodriguez the Spanish chef, the famous Italian chef Max Orlati, Chef Giuliano Tassinari, Chef Desmond & Chef Uno from Japan. He joined The Embassy in 2013. Currently working as Executive sous chef, he loves working with new ingredients in unique and creative ways. Chef Dev enjoys trying new techniques in order to stay updated in the world of food.