Vikas Deep Rathour has been named executive chef at The Imperia by Dhaba USA, bringing over 26 years of experience in Indian cuisine. In his new role, he will oversee kitchen operations and develop menus that blend traditional flavors with modern presentations. Rathour's appointment aims to enhance the restaurant's culinary offerings for American diners.
Vikas Deep Rathour's appointment as executive chef at The Imperia by Dhaba USA marks a significant addition to the restaurant's leadership. With more than 26 years in the culinary field, Rathour specializes in Indian cuisine and has worked across hospitality brands in India and the United States.
Rathour's career began in New Delhi, where he gained expertise in professional kitchen operations at hotels including The Lalit Hotel, Radisson Hotel, The Claridges, and Crowne Plaza. These roles helped him develop skills in Indian culinary techniques and hospitality standards.
In the United States, Rathour has spent seven years promoting authentic Indian cuisine. Before this position, he served as executive chef at The Yellow Chilli in Johns Creek, Georgia, managing daily culinary operations and leading the kitchen team. Earlier, as culinary manager at Mehfil Restaurant in Asheville, North Carolina, he contributed to menu development, staff training, and overall kitchen management.
At The Imperia by Dhaba USA, Rathour will handle all kitchen operations, including menu planning, team leadership, and maintaining food quality standards. He plans to mentor staff and introduce concepts that highlight traditional Indian flavors alongside contemporary dining experiences.
Rathour expressed enthusiasm about the role, stating: “I am honored to join The Imperia by Dhaba. During my seven years working in the United States, I have focused on promoting authentic Indian cuisine in a healthy and approachable way while creating dishes that American community enjoy. I look forward to bringing my experience and passion to further elevate the dining experience here.”
His background in fine dining, culinary management, and menu innovation positions him to strengthen the restaurant's identity and guest satisfaction.
