1932 Trevi appoints Chef Ajay Anand as Corporate Chef

1932 Trevi welcomes Chef Ajay Anand as its new Corporate Chef. With over two decades of global culinary experience, Chef Ajay is set to reimagine the restaurant’s menu, blending heritage with innovation.

1932 Trevi, part of the One Window Hospitality and Iris Restaurants group, is known for its luxurious settings and exquisite offerings. With sister brands like Idylll and RJ-14, the group’s reputation for elevated dining continues to grow. Situated in a regal space inspired by Italian romance and Indian royalty, the restaurant offers a setting as imaginative as its cuisine.

A graduate of the Indian Hotels Diploma Program at Taj Palace, Chef Ajay’s career spans celebrated kitchens like Orient Express and Café Fontana. He spent nearly 20 years with Carnival Cruise Lines, rising to Executive Chef and shaping the onboard experience across flagship concepts.

Later, he brought his expertise to Accor Group’s Pullman & Novotel Aerocity as Director of Culinary, leading ten outlets and winning accolades for Pluck, their signature restaurant. His most recent tenure at Michelin Guide-listed Aroqa Hospitality in New York further underscores his global credentials.

“In every dish, we seek to create surprise, memory, and meaning,” says Chef Ajay. His food philosophy, grounded in freshness and technique; combines European elegance, Asian restraint, and American creativity, using ingredients like free-range meats and tree-ripened produce.

Namokar Jain, Founder of 1932 Trevi, shares, “Ajay’s appointment signals a new chapter for us. His vision will elevate not just our menu, but the entire experience, as we blend the timeless with the contemporary.”