At Walk in the Woods Restaurant, every dish is more than just food—it is a carefully crafted experience. Behind that experience is Chef Vikas Gupta, an accomplished culinary professional whose career reflects a remarkable journey of dedication, learning, leadership and passion for the art of food.

With extensive experience across restaurants, cafés, lounges and leading hotel environments, Chef Vikas brings together culinary creativity, operational expertise and a strong understanding of guest expectations. His approach is built around one simple philosophy: great food should deliver not only exceptional taste, but also consistency, quality and a memorable dining experience.

A Journey Built on Culinary Excellence

Chef Vikas's culinary journey began with professional hospitality training and continued through some of the industry's recognised hospitality environments. His experience includes working with Taj Hotel, Varanasi; Smoke House Bar & Lounge at IGI Airport, New Delhi; Radisson Blu, Greater Noida; Crown Plaza Hotel, Greater Noida, along with several established restaurants and cafés across Delhi-NCR.

Over the years, he progressed through various kitchen positions, developing his expertise step by step—from Commi and Demi Chef de Partie to Chef de Partie, Senior Sous Chef, Head Chef and ultimately Executive Chef.

This progression has given him a complete understanding of professional kitchens—from the fundamentals of cooking and preparation to menu development, kitchen management, team leadership and business operations.

More Than a Chef — A Culinary Leader

At Walk in the Woods, Chef Vikas is responsible for shaping the culinary direction of the restaurant. His role goes far beyond preparing dishes.

He leads and mentors kitchen teams, develops and innovates menus, maintains food quality and consistency, manages food costs and inventory, and works closely with management on restaurant growth and concept development.

His culinary leadership combines creativity with discipline—ensuring that every plate leaving the kitchen meets the restaurant's standards for flavour, presentation, quality and hygiene.

His Culinary Philosophy

For Chef Vikas, culinary excellence comes from the perfect balance of taste, presentation, consistency and innovation.

He has a strong interest in menu innovation, concept development, modern and fusion cuisine, fine-dining excellence and sustainable cooking practices.

He continuously explores food trends, experiments with recipes and techniques, and looks for new ways to enhance the guest experience while respecting the fundamentals of good cooking.

From the Kitchen to the Guest's Table

Every successful dining experience begins long before a guest takes the first bite.

It starts with selecting the right ingredients, developing recipes, standardising preparation, controlling quality, training the kitchen team and ensuring that every element comes together at the right moment.

Chef Vikas's expertise in menu engineering, recipe standardisation, advanced cooking techniques, plating and presentation allows him to transform this process into a consistent dining experience.

His understanding of food cost control, budgeting, inventory and vendor management, waste optimisation and kitchen operations also helps maintain the delicate balance between culinary quality and efficient restaurant operations.

Building Great Kitchens Through Great Teams

Chef Vikas believes that a great kitchen is built by a great team.

His leadership focuses on team mentoring, staff training, performance development and strong communication. He actively conducts kitchen training workshops and encourages continuous learning and skill development among culinary professionals.

By creating a culture of discipline, teamwork and continuous improvement, he helps his kitchen team deliver the same level of quality and care to every guest.

Quality, Hygiene & Food Safety

Behind the creativity of a modern kitchen lies a strong commitment to safety and operational discipline.

Chef Vikas has professional knowledge and certifications in Food & Nutrition and Food Safety, along with practical expertise in HACCP, hygiene compliance, quality control and kitchen operations.

For him, maintaining high standards of hygiene and food safety is not simply a responsibility—it is an essential part of creating food that guests can enjoy with complete confidence.

Education & Professional Development

Chef Vikas holds a B.Sc. in Hotel Management from Society Advance Management Studies, Varanasi, and an MBA in Hotel Management from Himalayan Garhwal University. He has also completed certifications in Food & Nutrition and Food Safety.

His combination of culinary education, hospitality experience and management knowledge gives him a unique perspective—allowing him to understand both the artistry of food and the operational discipline required to run a successful professional kitchen.

The Experience Behind Every Plate

At Walk in the Woods, Chef Vikas Gupta's goal is not simply to serve a beautifully prepared dish.

It is to create a moment that guests remember.

From the first aroma to the final presentation, from the quality of the ingredients to the precision of preparation, every detail matters.

His kitchen is driven by creativity. His leadership is driven by excellence. And his food is created with the guest at the heart of every experience.

Meet the Chef Behind Your Dining Experience

Chef Vikas Gupta
Executive Chef — Walk in the Woods Restaurant

“Creating memorable dining experiences through creativity, consistency and a passion for exceptional food.”