Lalit Kumar is currently working as the Sous Chef de Cuisine at the Intercontinental London Park Lane. He has extensive international culinary experience, having worked in France, the USA, Dubai, and Washington DC. He is trained in sous vide cooking and food safety/hygiene. Some of his career highlights include working at Michelin starred restaurants in France and several Intercontinental properties where he learned various international cuisines. He is now applying his skills at the Intercontinental London Park Lane, overseeing multiple outlets.

1. Lalit Kumar, Sous Chef de Cuisine
Intercontinental London Park Lane
With my culinary creativity and true passion for food & international experience and creativity in
modern cuisine with focus on a refreshing, enticing and innovative palate. I worked and trained with
some of the best chefs in Europe, Middle East, Asia, North America & United Kingdom. Highly
passionate & ambitious with a high level of drive & determination to achieve realistic personal &
career goals; competent, resourceful & innovative. Sous-vide trained & certified from Culinary
Research & Education Academy (USA/France). USA & UK certified Food Safety & Hygiene Trainer.
Cooking Styles
International, Authentic Indian, American, Cajun, Creole, French, Arabic, Fusion & British Cuisine

2. Career Path
Relais & Chateaux, French Alpes, France
Summer of 2008, I started my professional culinary
career with L’Auberge du Père Bise is located on the
banks of Lake Annecy, in the Bay of Talloires, France.
The restaurant is Michelin star and i joined as a commis
chef to learn & develop my culinary skills.
Intercontinental New Orleans, USA
From cold weather of French alpes to sunny & warm
Nola, I got this opportunity at Intercontinental New
Orleans as an intern in culinary provided me platform to
learn Cajun & creole cuisine.

3. Intercontinental Dubai Festival City
I joined here as Chef de Partie to learn middle
eastern cuisine. IHG Dubai is like world cuisine
destination with more than 18 F&B outlets which
provide adequate food knowledge. I worked at this
property with multi cuisine award winning
restaurant Anise, Bistro Madeleine & Club Lounge.
The Willard Intercontinental, Washington DC
One of the IHG flagship property with rich history
and location make this hotel as one of the best not
only in this Country but around the globe. I joined
here as Sous chef de cuisine initially at Café du
parc & later in banquets to support various
international delegations & heads of states.

4. Intercontinental London Park Lane
Situated at one of the capital’s most
prestigious addresses, InterContinental
London Park Lane presents modern luxury
accommodation in the heart of Mayfair. I
joined here as Sous Chef de Cuisine
Cookbook Café, Room service, Club Lounge
and Wellington & Arch Bar

5. Sous vide cooked Lamb rump & lamb
chop served with jaggery & beetroot
puree, seasonal parsnip, grilled
spanish onion with mint jus.
Pan roasted John dory fish with
turmeric and cauliflower puree, white
crab meat and samphire, grilled
heritage carrots

6. Butternut crusted slow cooked venison
with watercress and truffle puree, two
way Brussel sprouts with tequila soaked
cherry & gastrique.
Oven roasted halibut fish with potato
and British carrot fondant, beetroot and
peas mosaic, grilled onion foam

7. Mediterranean Lamb with aubergine
cannelloni, beetroot hummus, slow
cooked vine ripe tomato & mint jus.
Pan roasted duck breast, honey &
carrot chutney, spinach and coriander
puree, heritage carrot bundle & cherry
glaze.

8. Classic plated brunch dishes
with British flavours
Marinated organic salmon with
caramelized cauliflower, pearl onion,
violet potato & wasabi puree, roasted
almond flakes .
Duet of lamb with petit Shepard's pie,
beetroot chutney and mushy green peas.
Roasted vegetable and quinoa risotto
with smoked sweet corn puree &
seasonal green.
Butternut & goat cheese roulade with
honey balsamic reduction, english carrot
puree & spinach mustard coulis.