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Vivek’s Culinary World
My culinary journey began at the age of eight, inspired by my father, who worked as a chef in a five-star hotel in Mumbai. I often spent time observing the kitchen environment, which sparked my curiosity for food and cooking. My mother also influenced me deeply—she runs a fish business and has an exceptional skill with seafood. With both parents connected to food, the culinary world naturally became my passion from a young age.
I pursued Hotel Management at Rizvi College of Hotel Management and started my career as a trainee in the very same hotel where my father once worked. After completing my studies, I joined Four Seasons Mumbai, where I gained invaluable experience over three years. My first international opportunity came with W Retreat & Spa in the Maldives—a turning point in my career. There, I was introduced to exotic ingredients and modern cooking techniques, which broadened my culinary perspective.
Vivek Khedekar
From there, my journey continued with Velassaru Resorts in the Maldives, followed by my first leadership role as Head Japanese Chef in Bermuda with the Yellowfin Group. I then advanced my career further with JW Marriott Marquis Dubai, The Shore Club in Turks & Caicos, and the St. Regis. Currently, I am working with Moon Palace Resorts in Jamaica as Chef de Cuisine.
What I value most about my career is the chance to travel, work with diverse nationalities, and immerse myself in different food cultures. These experiences have shaped my cooking philosophy: to respect authentic flavors while presenting dishes with a creative twist.
For me, being a chef is more than just a profession—it is a lifelong journey of learning, exploring, and sharing the joy of food.
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