Sanjay Rawat has been appointed Executive Chef at The Ritz-Carlton, Laguna Niguel in Dana Point
The Ritz-Carlton, Laguna Niguel is thrilled to announce Chef Sanjay Rawat as the chef de cuisine of a new, chef-driven culinary program dedicated to Indian weddings. The New Delhi-native brings a decade of international cooking experience with a nuanced understanding of India's multi-faceted culinary landscape. Rawat's program balances tradition with edge, from authentic dishes like New Delhi Gol Gappa to twists on classics with modern flare such as Tandoori Scallops and a Masala Leg of Lamb carving station. Distinctive to Rawat's culinary approach is his imaginative presentation and artistic, multi-coursed plating that allows each dish to beautifully showcase independently. Continuing to strike a balance, guests can enjoy an exquisite plated meal combined with family-style selections as to not take away from the full culinary experience essential to Indian weddings.
Guests can expect multiple menu choices with varied color and rich flavor, including vegetarian and non-vegetarian buffets, family style, and multi-course plated meals. Committed to making every couple's experience personal with thought and care, Rawat can also adapt and create a fully customized menu according to the guests' regional preferences as well as religious and dietary restrictions. Further honing in on his culinary-driven approach, he creates the entire menu from scratch, including spice blends like garam masala, chutneys, fresh beverages like Masala Chai, paneer, and pastries and desserts such as Gujab Jamun Cake. The menu will include modern dishes and fun takes on Southern California influences like a Masala Nacho Bar, Chennai Crab Cake, and Coconut Seabass with squid ink toile. The action stations pay homage to Indian street food, including Tandoor to Plate with various proteins and vegetarian selections, a build-your-own Paan Bar, and North to South Griddle with aloo and paneer paratha, dosa, and chila. Continuing to focus on an authentic and informed perspective to Indian cuisine, the resort is also hosting paid culinary interns from India to help prepare the hotel's Indian wedding specialties.
Rawat was born in Uttarakhand, India, a state in Northern India, and grew up in New Delhi. Cooking was a central part of his family life, which ultimately inspired his pursuit for a culinary degree in Malaysia. Over the course of 10-years, Rawat honed in on his craft and mastered regional Indian cuisine, working in kitchens across the world, from the 5-star Taj Hotel in New Delhi to a prominent restaurant group in Bermuda, before moving to Southern California. Stateside, Rawat cooked at Clay Oven, where he started to become inspired by his peers and the West Coast's diverse culinary scene. He later moved on to the Hyatt Regency Newport Beach, cooking in the banquet kitchen, before taking on his new role at The Ritz-Carlton, Laguna Niguel. Regardless of the restaurant's cuisine, Rawat found a way to tie in his roots into dishes that introduced Indian flavors and ingredients in creative ways. Rawat is fluent in Hindi, Gadwali (his province language), and can understand Punjabi and Bengali.
