(February 22, 2026) For Shahul Hameed Badusha, food was never just a profession. It was a calling shaped in his childhood kitchen long before it became a career. Over the last 20 years, that early fascination has evolved into a globally informed culinary journey, taking him from Chennai to Bengaluru, from American cruise liners to Middle Eastern hotel kitchens. Today, as Executive Chef at The LaLiT Ashok Bangalore, he blends international precision with the warmth of home-style cooking, creating menus that feel both refined and deeply rooted.
Early days
Shahul’s culinary journey began in 2002, soon after completing his graduation, when he started working in Chennai. Those early years shaped his understanding of kitchen discipline, operational rigor, and the importance of consistency. The learnings continue to influence his leadership at The LaLiT Ashok Bangalore today. “A defining phase of my early career was my move to Bengaluru to join The Leela Palace as a Culinary Associate in the Continental kitchen. Exposure to a luxury hotel environment refined my approach to global techniques, ingredient handling, and presentation standards. It also helped me understand how large culinary teams function in high-expectation settings—an experience that directly informs how I manage diverse kitchens at The LaLiT Ashok,” he shares with Global Indian.
Shahul went on to work across leading hospitality brands, including Taj Vivanta, Carnival Cruise Line in the USA, Millennium Hotels in Saudi Arabia, and prominent hotel groups in India. Each role broadened his perspective, teaching him adaptability, cultural sensitivity, and consistency at scale. “Today, as Executive Chef at The LaLiT Ashok Bangalore, I draw from these varied experiences to create structured yet creative culinary operations aligned with the hotel’s legacy and global outlook,” he mentions.
Discovering a passion for cooking in childhood
Interestingly, Shahul’s connection with food began long before his professional training. During his school days, he spent time in the kitchen with his mother, observing and assisting her. “Those moments instilled in me a deep respect for ingredients, hygiene, and the emotional value of food. Over time, this early exposure turned into clarity. I realized that cooking was not just something I enjoyed but something I wanted to pursue seriously.”
The energy of professional kitchens, the creativity involved, and the ability to make people feel cared for through food confirmed his decision to become a chef. At The LaLiT Ashok, this personal connection to food translates into menus that balance warmth and refinement—food that feels thoughtful, honest, and rooted, even within a luxury hospitality framework.
Career path
His career has progressed through clearly defined stages of learning, leadership, and responsibility. “As I grew, I moved into roles that required managing sections, mentoring teams, and maintaining quality benchmarks. International exposure became a major milestone, allowing me to work across diverse culinary environments,” he remarks.
These experiences strengthened his operational skills and leadership approach, particularly in managing multicultural teams and high-volume operations. Reaching the role of Executive Chef marked a significant professional milestone. At The LaLiT Ashok Bangalore, this translates into overseeing complex culinary operations, guiding large teams, and aligning creativity with brand standards. “Each milestone has prepared me to contribute meaningfully to one of India’s most iconic hospitality addresses,” he says.
Lessons from global kitchens
His international assignments in the USA and the Middle East played a crucial role in shaping his professional maturity. While working with Carnival Cruise Line in the USA as a supervisor, he collaborated with team members from over 50 nationalities. This experience strengthened his communication skills and taught him how to maintain consistency for a global guest profile.
In the Middle East, working as a sous chef presented different challenges, particularly language and cultural nuances. “Learning Arabic within a short period helped me manage kitchen operations more effectively and build trust within the team. These experiences enhanced my confidence and adaptability. Today, these global learnings influence how I manage multicultural teams, design inclusive menus, and maintain international standards,” he says.
“My career across countries has reinforced the importance of adaptability, respect, and integrity. It is about blending Indian warmth with global standards, creating experiences that resonate across cultures,” he says. As far as the hospitality industry is concerned, he admits it is demanding, with long hours and high expectations. “Learning to manage pressure and maintain consistency was one of my earliest challenges. My family has been a constant source of support, enabling me to stay focused and committed throughout my journey,” he says.
Food philosophy
His food philosophy is rooted in sincerity, simplicity, and respect for ingredients. He believes food should evoke warmth and comfort while being executed with precision—much like home-style cooking elevated through professional technique. This philosophy translates into using seasonal produce, respecting traditional flavours, and presenting food that is refined yet approachable. While innovation is important, it is never at the cost of authenticity or balance.
A key focus of his current role is building strong culinary teams through mentoring, training, and leadership development. “I work closely with chefs at all levels to create a disciplined yet positive kitchen culture. Balancing creativity with scale is essential in a hotel of this magnitude. From menu planning to execution, my responsibility is to ensure that The LaLiT Ashok continues to deliver memorable, world-class dining experiences aligned with its legacy,” he adds.
Nurturing talent
What motivates Shahul most today is the opportunity to lead people, nurture talent, and create meaningful culinary experiences. “At The LaLiT Ashok Bangalore, I have the privilege of working with teams that come from diverse cultural, regional, and professional backgrounds. This diversity brings unique perspectives, ideas, and creativity into the kitchen, making it a truly inspiring environment. Being part of a workplace that embraces diversity, equity, and inclusion encourages collaboration and mutual respect and allows individuals to grow with confidence and authenticity,” he says.
For him, watching young chefs evolve, discover their strengths, and contribute their individuality to the kitchen is extremely fulfilling. “I strongly believe that great kitchens are built not just on skill, but on acceptance, teamwork, and the willingness to learn from each other’s experiences. One important life lesson I have learned is that humility and respect form the foundation of a sustainable career. The hospitality industry is built on human connections, and how you treat people often defines your professional journey,” he remarks.
Wise words
Shahul’s advice to young chefs is to remain curious, disciplined, innovative, and open-minded. “Learn from everyone around you, embrace diversity in thought and culture, and stay patient with your growth. Every experience, whether challenging or rewarding, helps shape you into a better professional and a better individual,” he says. His future focus is on growth, sustainability, and long-term impact. “I aim to continue refining dining experiences while building strong, future-ready culinary teams. Ultimately, my goal is to create food and people-driven experiences that leave a lasting impression—beyond the plate and beyond the moment,” he concludes.
- Follow Shahul Hameed Badusha on LinkedIn
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