Executive Chef Asif Iqbal brings 20 years of culinary experience and specialises in Awadhi, Rajasthani and Punjabi cooking
Hyatt Regency Ludhiana has appointed Chef Asif Iqbal as Executive Chef. He will oversee the hotel’s culinary operations across its restaurants, banquets and special events.
Asif Iqbal grew up in Jharkhand, where he learnt traditional recipes and cooking techniques from his mother. His father’s interest in organic farming shaped his views on sustainability and the importance of quality ingredients. As a child, he explored home cooking and regional cuisines across India. Cricket remains a passion outside the kitchen.
At 18, he completed his catering studies in Varanasi and began his career at Hotel Clarion, Goa. He went on to join Le Méridien Jaipur as a Commis Chef. Over two decades in hospitality, he has worked with The Oberoi Group, Wyndham Cochin, Hyatt Regency Gurgaon, InterContinental Hotels Group and Radisson Blu Ludhiana.
He has worked across Indian and international cuisines, with a focus on Awadhi, Rajasthani and Punjabi cooking. He developed those specialities through hands-on training with regional experts and traditional chefs. He has curated food festivals and culinary promotions and cooked for Salman Khan, Rahul Gandhi, Lakshmi Mittal, Captain Amarinder Singh, Sourav Ganguly, Virender Sehwag, Gautam Gambhir and Lucky Ali.
He continues to mentor young chefs and draw on regional cooking traditions in his work. He emphasises continuous learning and teamwork.
“Respect for food and quality produce has always been at the heart of my culinary journey,” says Executive Chef Asif Iqbal.
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