Nilesh Singhvi is the executive chef of the Bombay Club in Washington, DC where he is known for his fine dining, regional Indian cuisine. During this career, spanning nearly 18 years-mostly as the Indian chef in top five-star hotels, he got the chance to work with a few master chefs of Kashmiri, Avadhi and South Indian cuisines.
He severed as the main Indian chef of Taj Palace Hotel, New Delhi – a five-star property known for its restaurants. In 2000, he became executive chef at hotels in Nashik (Maharashtra), and then at Goa and Gwalior (Madhya Pradesh), where he mastered himself in these regional cuisines. He then accepted a new challenge as the executive chef at Hotel Yak & Yeti in Kathmandu, Nepal.
During his career, Nilesh has cooked for dignitaries such as Mr. A.B.Vajpayee, Ex Prime Minister of India; Mr. Jacques Chirac, Former President of France; Mrs. Margaret Thatcher, Former Prime Minister of U.K.; Mr. George Bush Sr., Former President of USA, Mr. Bill Gates and many others. He also participated in the Indian Food Festival at Le Touessrok, Mauritius & World Economic Forum, Davos.
Bombay club earned three (out of four) stars in The Washington Post’s Fall Dining Guide 2012 , got included in Top Ten restaurants in DC region in Washingtonian 2014 under Singhvis direction & the watchful eye of Ashok Bajaj.