Inderpal Chawla

Inderpal S. Chawla

Dublin, OH, USA
 

Professional Profile

Chef Inderpal Singh Chawla is an award-winning Executive Chef, culinary educator, and hospitality leader with over 15 years of global experience delivering refined dining across luxury hotels, high-end grocery retail, private aviation, and private nautical sectors. Classically trained under a Master Chef in Washington, DC and a Master Chef in Orvieto, Italy, he fuses European philosophy with precision along with cultural authenticity and deeply rooted hospitality values.

His career spans acclaimed institutions such as The Ritz-Carlton, Marriott International, Sonesta Hotels, and Gaylord Opryland, where he has led diverse culinary programs, from high-volume banqueting to exclusive tasting experiences, with innovation, grace, and operational excellence.

A proud Sikh and dedicated mentor, Chef Inderpal champions culinary education and inclusion through national initiatives like “Chef’s Move to Schools” and community partnerships such as Food Jonezi. Whether crafting bespoke menus or teaching wellness-based cooking in underserved communities, he leads with purpose: to nourish, to connect, and to use food as a force for healing, dignity, and cultural celebration.

Core Competencies

• Executive Leadership & Team Management
• European, Italian & World Cuisine
• Menu Design & Recipe Development
• Budgeting, Food Costing & Inventory Control
• Banqueting & High-Volume Catering
• Guest Relations & Experience Management
• Culinary Instruction & Demonstrations
• Wine, Beer & Spirits Pairing
• Food Safety & Sanitation Compliance

Career Highlights

• Trained under Master Chef Lorenzo Polegri in Orvieto, Italy with 2,500+ hours of advanced culinary immersion
• Globally enhanced the Ritz-Carlton Ritz-Kids youth program
• Managed three high-volume Market District culinary programs
• Created new banquet menus at Sonesta Hotels that generated over $300K in new business
• Led culinary operations for elite private yachts and aviation clients, delivering bespoke, high-standard service
• Volunteers with a nonprofit organization called Food-Jonezi to deliver nutrition-focused culinary education in underserved communities

Professional Experience

Giant Eagle, Inc. (Market District Stores) – Ohio

Executive Chef

Sep 2024 – Present | Dublin

Apr 2023 – Sep 2024 | New Albany

Jan 2023 – Apr 2023 | Upper Arlington

- Directed culinary strategy and kitchen operations across three flagship Market District locations

- Trained and managed a combined 50 kitchen brigade staff

- Organized chef-led guest experiences including tastings and community awareness events

Sonesta Hotels – Columbus, OH

Director of Food & Beverage / Executive Chef | Apr 2022 – Nov 2022

- Revamped F&B program for full-service hotel operations including banquets and in-room dining

- Increased catering revenue by $300K within six months via strategic menu updates

- Implemented service training that improved guest satisfaction by 20%

Dynamic Yacht Management Limited

Head Chef | Oct 2021 – Present

- Delivered exclusive, personalized dining experiences aboard private yachts

- Maintained culinary consistency while adapting to dynamic, high-standard hospitality environments

The Royce – Columbus, OH

Executive Chef | Mar 2021 – Apr 2022

Executive Sous Chef | Jul 2020 – Mar 2021

- Oversaw the entire back-of-house operations for a modern-American fine dining concept

- Implemented systems to increase kitchen efficiency and food consistency

Marriott International (The Leveque Tower) – Columbus, OH

Chef | Oct 2019 – Jun 2020

Levy Restaurants (Greater Columbus Convention Center) – Columbus, OH

Senior Sous Chef | Jul 2018 – Oct 2019

5th and Taylor – Nashville, TN

Culinary Consultant | Mar 2018 – Jun 2018

Gaylord Hotels – Nashville, TN

Senior Sous Chef | Apr 2017 – Mar 2018

The Ritz-Carlton Hotel – White Plains, NY

Chef de Partie | Apr 2015 – Apr 2017

Marriott International – Tysons Corner, VA

Specialty Kitchen Supervisor | Nov 2012 – Apr 2015

Additional Culinary Roles (2010 – 2012)

Chef Instructor, Private Chef, Kitchen Manager – Open Kitchen, Heatherwood Retirement, Eggspectation, Gill Grilling

Education

Istituto di Arte Culinaria – Orvieto, Italy
Diploma, Italian Cuisine and Baking | 2009 – 2010

Istituto di Arte Culinaria – Dublin, Ireland
Training, Irish Cooking, Baking & Spirits Pairing | 2009 – 2010

The Art Institute of Washington, DC
Associate of Arts, International Culinary Arts Management | 2008 – 2009

George Mason University – VA
Bachelor of Science, Administration of Justice | 2005 – 2007

Northern Virginia Community College – VA
Associate of Science, Criminal Justice | 2002 – 2004

Volunteer Experience

Virginia Cooperative Extension – Master Food Volunteers
Chef & Culinary Instructor | Feb 2012 – Present
- Delivered nutrition and culinary education through farmer's markets, schools, and youth programs
- Partnered with “Chef’s Move to Schools” initiative led by Michelle Obama to promote healthy eating habits

Food Jonezi (Nonprofit Partner)
Volunteer as an Executive Chef Educator | January 2021 – Ongoing
- Leads virtual and in-person culinary education sessions focused on health, flavor, and cultural relevance
- Provides hands-on instruction in knife skills, cooking methods, and nutrition awareness

Languages

• English (Fluent)
• Punjabi (Fluent)
• Hindi (Fluent)
• Italian (Conversational)

Professional Experience

Giant Eagle, Inc. (Market District Stores) – Ohio

Executive Chef

Sep 2024 – Present | Dublin

Apr 2023 – Sep 2024 | New Albany

Jan 2023 – Apr 2023 | Upper Arlington

- Directed culinary strategy and kitchen operations across three flagship Market District locations

- Trained and managed a combined 50 kitchen brigade staff

- Organized chef-led guest experiences including tastings and community awareness events

Sonesta Hotels – Columbus, OH

Director of Food & Beverage / Executive Chef | Apr 2022 – Nov 2022

- Revamped F&B program for full-service hotel operations including banquets and in-room dining

- Increased catering revenue by $300K within six months via strategic menu updates

- Implemented service training that improved guest satisfaction by 20%

Dynamic Yacht Management Limited

Head Chef | Oct 2021 – Present

- Delivered exclusive, personalized dining experiences aboard private yachts

- Maintained culinary consistency while adapting to dynamic, high-standard hospitality environments

The Royce – Columbus, OH

Executive Chef | Mar 2021 – Apr 2022

Executive Sous Chef | Jul 2020 – Mar 2021

- Oversaw the entire back-of-house operations for a modern-American fine dining concept

- Implemented systems to increase kitchen efficiency and food consistency

Marriott International (The Leveque Tower) – Columbus, OH

Chef | Oct 2019 – Jun 2020

Levy Restaurants (Greater Columbus Convention Center) – Columbus, OH

Senior Sous Chef | Jul 2018 – Oct 2019

5th and Taylor – Nashville, TN

Culinary Consultant | Mar 2018 – Jun 2018

Gaylord Hotels – Nashville, TN

Senior Sous Chef | Apr 2017 – Mar 2018

The Ritz-Carlton Hotel – White Plains, NY

Chef de Partie | Apr 2015 – Apr 2017

Marriott International – Tysons Corner, VA

Specialty Kitchen Supervisor | Nov 2012 – Apr 2015

Additional Culinary Roles (2010 – 2012)

Chef Instructor, Private Chef, Kitchen Manager – Open Kitchen, Heatherwood Retirement, Eggspectation, Gill Grilling

Education

Istituto di Arte Culinaria – Orvieto, Italy
Diploma, Italian Cuisine and Baking | 2009 – 2010

Istituto di Arte Culinaria – Dublin, Ireland
Training, Irish Cooking, Baking & Spirits Pairing | 2009 – 2010

The Art Institute of Washington, DC
Associate of Arts, International Culinary Arts Management | 2008 – 2009

George Mason University – VA
Bachelor of Science, Administration of Justice | 2005 – 2007

Northern Virginia Community College – VA
Associate of Science, Criminal Justice | 2002 – 2004