What a lovely feeling to know that thought and thoroughness went into the food plated before you and the beverage you are toasting with.
At the Hilton Hotels, Embassy Manyata, each culinary experience is just that.
Thought, care, nutrition, and a celebration.
A bright, stylish, refreshing all-day diner that offers delectable global favorites along with the locally popular dishes in a modern setup.
Transitional lounge space that offers classic and innovative cocktails, affordable drinks, and signature bar bites.
This restaurant offers a theatrical environment where east meets west, with cuisines from Indonesia, Vietnam, Singapore, and India.
Neer is our coastal cuisine restaurant that is influenced by the flavors of South India – Karnataka, Kerala, Andhra Pradesh, and Tamil Nadu.
Our Lounge Bar offers a selection of cocktails, zero-proof elixirs, international small plates, wines, and malts from around the world.
The Shop puts merchandise up front and center for our guests. It’s attractive and dynamic offerings are an eclectic mix of locally-inspired food, beverages, and souvenirs.
Enjoy the indulgent cuisines of Hilton restaurants anywhere in the city with easy food deliveries.
Executive Chef -Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park
Gaurav Anand is the Executive Chef of Hilton and Hilton Garden Inn Embassy Manyata Business Park, Bengaluru. A passionate and seasoned culinary artist, Chef Gaurav brings a well-rounded experience of two decades wherein he has showcased his cooking expertise at various locations across the nation. His fascination for deriving exquisite flavors out of basic ingredients and creating delectable dishes with minimalist aesthetics while preserving their authenticity has gained him recognition as a chef who blends artistry and hearty cooking.
A native of Kanpur (Uttar Pradesh, India), Chef Gaurav is a firm believer in sustainable sourcing and celebrating indigenous cooking techniques. He has seamlessness woven his belief into the food philosophy of the twin properties at Bengaluru Embassy Manyata Business Park. His passion for quality and wholesome ingredients has enabled him to amass a gamut of knowledge and experience in the hospitality industry that reflects his innovative style of cooking.
Chef Gaurav specializes in Italian cuisine. He has undergone training in Italy where he received a certificate from Federazione Italiana Couche by Chef Michele D’ Agostino. He was also trained under Chef Fernando Bassi and worked with Chef Terge Ness, Chef Santanna Fernando, Chef Chung, Chef Mashuk and Chef Mark Phoenix.
Previously, Chef was with Sheraton Grand Hotel at Brigade Gateway and Courtyard by Marriott, Hebbal, Bengaluru. He has a rich experience of working with some of the country’s most prestigious hotels namely Marriott International, The Hyatt Hotel, The Westin Pune, and The Taj Group of Hotels.
Throughout his culinary journey, Chef has always endeavored to introduce novel concepts and out of the box ideas in the kitchen. He has also been a part of various pre-opening teams of the Marriott Hotels (Courtyard Madurai, Courtyard, Hebbal, Bengaluru and the first tribute in India, The Tribute, Kochi).
Chef Gaurav is known for winning numerous accolades and awards including HT Crystal Award for the best Sunday Brunch (Machan) by renowned Mr. Vir Sanghvi in the year 2010, First Runner Up in the Executive Chef Category at BW Hotelier Indian Hospitality Awards 2020, etc. Under his expert culinary guidance, a number of the restaurants at the Westin, hotel, including Seasonal Taste, Prego, Kangan, Mix@36 and Kue Bar have received The Times Food Award for two consecutive years.
When not experimenting with food or whipping around exotic dishes, Chef loves to travel and explore cuisine history. He is also an avid biker and enjoys playing badminton.
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