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Kamlesh Joshi is an Indian executive chef based in Canada, known for driving culinary excellence at Marriott International and shaping guest‑centric, locally inspired dining experiences across upscale hotel environments.

Professional journey
With nearly two decades of culinary experience across India, the Middle East, and Canada, Kamlesh Joshi has built a reputation as a meticulous, results‑driven culinary leader who blends fine dining standards with high‑volume hotel operations. He currently serves as Executive Chef with Marriott International in Canada, leading kitchen strategy, menu direction, and culinary teams while overseeing restaurant, banqueting, and large‑scale event operations.

His career spans senior roles at Delta Hotels by Marriott Saskatoon Downtown, The Westin Edmonton (task force), Sheraton Grand Hotel Dubai, JW Marriott Marquis Dubai, and ITC Gardenia Bengaluru, where he has led Japanese and Asian kitchens, luxury steak and seasonal menus, large banquet operations, and multiple hotel dining concepts. Recognised as “Pro Chef of the Year 2021 – Middle East,” he has successfully transitioned this award‑winning regional profile into a North American leadership role, driving consistency, innovation, and brand‑aligned experiences.

Culinary philosophy and expertise
Kamlesh positions himself as a contemporary culinary leader who fuses Japanese precision, Indian discipline, and Canadian terroir‑driven produce—crafting menus that celebrate both global technique and local ingredients. His expertise spans Japanese and Asian cuisine, fine dining restaurant operations, banquet and large‑event production, menu development, food cost analysis, and team development, with a strong focus on guest satisfaction and brand standards.

At Delta Hotels and Marriott properties, he champions ingredient‑led storytelling—showcasing dishes such as Hyogo A5 Wagyu with Saskatoon berry bordelaise and farm‑to‑table seasonal menus that highlight Saskatchewan’s local producers, while enhancing the hotel’s positioning as a destination for memorable dining. Through leadership posts, sushi masterclasses, holiday activations, and menu launches, he consistently uses food as a platform to connect culture, community, and elevated guest experiences.

Education and early foundation
Kamlesh’s culinary foundation is rooted in formal professional training at IHM Pusa, New Delhi, where he studied food production and built the technical grounding that underpins his Japanese and international cuisine expertise. His early years at ITC Gardenia Bengaluru, as Japanese Master Chef at EDO Izakaya, saw him lead traditional fine dining, Japanese banquets, and oriental offerings, while driving Six Sigma initiatives in F&B production and strict food safety and temperature‑control standards.

This combination of structured hotel‑school education and rigorous luxury‑hotel experience enabled him to scale into leadership roles in Dubai and later North America, managing complex operations while maintaining quality, safety, and consistency at volume.

Leadership, recognition, and influence
Widely respected in the hotel culinary circle, Kamlesh is celebrated as a chef‑leader who combines humility, gratitude, and high performance—frequently acknowledging his teams, mentors, and family in his professional milestones. From being named Pro Chef of the Year in the Middle East to being promoted to Executive Chef at Marriott International in Canada, his journey reflects sustained excellence, strong people leadership, and a commitment to “putting people first.”

Through his work at Marriott, Delta Hotels, and earlier roles in Dubai and India, he continues to influence culinary teams, mentor young chefs, and shape guest experiences through thoughtfully designed menus, festive activations, and hands‑on engagements like sushi demonstrations and holiday events.

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