Harish Pathak
Cupertino,CA
Summary
Accomplished and award-winning Executive Chef with more than two decades of international experience shaping culinary programs for luxury hotels, Michelin-inspired fine dining, world-class cruise lines, and Fortune 500 corporate dining. Recognized for combining creativity with operational discipline to deliver exceptional dining experiences that strengthen brand reputation and drive profitability. Proven record of leading multicultural culinary brigades, developing innovative menus tailored to diverse audiences, and managing high-volume operations without compromising quality. Skilled at optimizing costs, building high-performing teams, and aligning culinary strategies with organizational goals. Adept at blending culinary artistry, strategic leadership, and operational excellence.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Executive III
Google
03.2025 - Current
- Directing executive dining and hospitality programs at one of the world’s most influential companies.
- Developing wellness-focused, sustainable menus that reflect Google’s innovation culture while meeting diverse dietary needs.
- Implemented advanced inventory systems that reduced food waste by 18% within six months.
- Partnering with corporate leadership to deliver premium dining experiences aligned with Google’s ESG and employee wellbeing initiatives.
Chef Manager
Flik Hospitality
02.2022 - 05.2024
- Managed premium corporate dining services, including menu design, procurement, and client engagement.
- Introduced farm-to-table concepts, raising client satisfaction scores by 22%.
- Created a leadership development program that increased team productivity and reduced turnover.
- Strengthened vendor partnerships and streamlined supply chain, lowering costs without compromising quality.
Head Chef
Rooh Restaurant
11.2021 - 02.2022
- Directed fine dining operations with a focus on progressive Indian cuisine.
- Elevated guest experiences through innovative tasting menus and modern presentation.
- Increased repeat guest visits and revenue per cover by double digits.
Head Chef
Aurum Restaurant
12.2020 - 10.2021
- Launched and positioned a high-profile restaurant in Silicon Valley’s competitive dining scene.
- Established quality standards and menu identity, earning strong reviews and a loyal guest base.
- Improved profitability through smart cost control and vendor negotiations.
Executive Chef
Sarovar Grand Hometel
11.2018 - 02.2019
- Oversaw all kitchen operations in a large business hotel, including banquets, restaurants, and in-room dining.
- Introduced new banquet offerings, increasing catering revenue by 15%.
- Mentored and developed a team of 40+ chefs, several of whom advanced into leadership roles.
Chef Manager
Suba International Hotel
11.2016 - 02.2018
- Led food and beverage operations for a mid-sized hotel property.
- Enhanced guest satisfaction scores by revamping menus and introducing chef’s table events.
Sous Chef
Royal Caribbean Cruise Line
01.2014 - 09.2016
- Managed continental cuisine production for more than 5,000 guests daily.
- Coordinated high-volume operations across multiple restaurants and kitchens.
- Consistently delivered guest satisfaction ratings above 90%.
Sous Chef
Oberoi Hotels
06.2010 - 01.2014
- Oversaw fine dining operations at one of India’s most respected hospitality brands.
- Specialized in international and fusion cuisine, maintaining luxury dining standards.
Executive Chef
KCF Food, Bombay Gymkhana
10.2009 - 05.2010
- Directed culinary operations at India’s oldest private members’ club.
- Improved member dining engagement by introducing innovative seasonal menus.
Sous Chef & Deputy Catering Professional
P&O Cruise Line
03.2005 - 05.2009
- Delivered large-scale banqueting and fine dining experiences on international cruise ships.
Commi II
Hotel Ramada Plaza Palm Grove
04.2004 - 02.2005
- Supported kitchen operations at a 5-star property, specializing in continental cuisine.
Commi II
Sanuk Oriental Japanese Fine Dining
06.2003 - 01.2004
- Prepared authentic Japanese dishes and maintained quality standards in a fine dining setting.
Commi II
Hotel Quality Inn Parla International
12.2001 - 05.2003
- Assisted in food preparation and learned foundational skills in hospitality operations.
Education
Bachelor of Commerce - undefined
The Global University
01.2013
Craftsmanship in Food & Production - undefined
Maharashtra State Board
Mumbai01.2003
Skills
- Interpersonal skills
- Operations management
- Executive support
- Customer-oriented
Certification
- Crowd Management – USA
- Crisis Management – USA
- US Public Health – USA
- Fire Fighting – Alaska, USA
Awards & Recognition
Gold Medal – World Food Competition, Mongolia (2017), Employee of the Month – Diamond Princess Cruise (2006)
Languages
English
Professional Working
Affiliations
- United States Chef Association (USCA)
- Emirate Culinary Guild (ECG)
- World Association of Chef Society (WACS) – Certified Judge
- Indian Culinary Forum (ICF)
- International Culinary Union (ICU)
- Swiss Chef Association
- Israel Master Chef Academy (IMCA)
- Korean Chef Society (KCS)
- Bulgarian Chef Guild (BCG)
- Seriya Culinary Guild (SCG)
Timeline
Executive III
Google
03.2025 - Current
Chef Manager
Flik Hospitality
02.2022 - 05.2024
Head Chef
Rooh Restaurant
11.2021 - 02.2022
Head Chef
Aurum Restaurant
12.2020 - 10.2021
Executive Chef
Sarovar Grand Hometel
11.2018 - 02.2019
Chef Manager
Suba International Hotel
11.2016 - 02.2018
Sous Chef
Royal Caribbean Cruise Line
01.2014 - 09.2016
Sous Chef
Oberoi Hotels
06.2010 - 01.2014
Executive Chef
KCF Food, Bombay Gymkhana
10.2009 - 05.2010
Sous Chef & Deputy Catering Professional
P&O Cruise Line
03.2005 - 05.2009
Commi II
Hotel Ramada Plaza Palm Grove
04.2004 - 02.2005
Commi II
Sanuk Oriental Japanese Fine Dining
06.2003 - 01.2004
Commi II
Hotel Quality Inn Parla International
12.2001 - 05.2003
Bachelor of Commerce - undefined
The Global University
Craftsmanship in Food & Production - undefined
Maharashtra State Board
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