Chef Shahul Hameed Badusha, Executive Chef, The LaLiT Ashok Bangalore, his role involves setting a clear culinary direction while ensuring operational excellence across all outlets and banqueting functions. Every plate matters, and consistency is non-negotiable.
At The LaLiT Ashok Bangalore—a hotel that welcomes guests from across the world, he sees this identity reflected daily. Platforms like Global Indian play a vital role in sharing such journeys, inspiring professionals to think globally while staying rooted in their identity.
His career journey includes long tenures with ITC Fortune Select Trinity, Adarsh Hamilton Bengaluru, Millennium Al Aqeeq Hotel, Saudi Arabia, Carnival Cruise Lines (Miami, USA), Dakshin Indian Restaurant, Chicago, Taj Vivanta, and The Leela Palace Bengaluru.
His career journey includes long tenures with ITC Fortune Select Trinity, Adarsh Hamilton Bengaluru, Millennium Al Aqeeq Hotel, Saudi Arabia, Carnival Cruise Lines (Miami, USA), Dakshin Indian Restaurant, Chicago, Taj Vivanta, and The Leela Palace Bengaluru, giving him a diverse global perspective and a deep understanding of both traditional and contemporary culinary practices.
Chef Shahul’s culinary expertise spans Indian cuisine, South Indian traditional fare, Western, Mediterranean, and Arabic cuisines. Known for his hands-on leadership style, he strongly believes in empowering his kitchen teams, nurturing young talent, and building a culture rooted in discipline, mutual respect, and continuous learning. His strengths include menu engineering, HACCP and ISO food safety implementation, cost optimisation, kitchen planning, and large-scale event execution.
A certified professional in HACCP, Highfield Level 2 Food Safety, and FOSTAC Advanced Catering, Chef Shahul is also a recipient of the Food Cost Excellence Award (2022–23) across the Fortune Group of Hotels. He has been invited as a culinary competition judge at leading hotel management institutes and actively contributes to the culinary fraternity as a member of the South India Culinary Association and the Indian Federation of Culinary Associations (IFCA).
Read the full story that first appeared in The Global Indian here:
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