Aditya Kulkarni
Executive Chef
Four Seasons Tenure
- Since 2025
- First Four Seasons Assignment: Executive Chef, Four Seasons Hotel Mumbai
Employment History
- Four Seasons Hotel Mumbai; The Oberoi Rajvilas, Jaipur; The Bay Club, Mumbai
Education
- Hotel Management Degree, Institute of Hotel Management (IHM) Mumbai
Birthplace
- Mumbai, India
Languages Spoken
- English, Hindi, Marathi
For Aditya Kulkarni, food is more than craft — it’s conversation. “A good chef listens to ingredients, to people, and to the soul of the city,” he says, describing his approach as Executive Chef of Four Seasons Hotel Mumbai. “Every plate should tell a story — one that feels personal, authentic, and connected to where it’s served.”
Born and raised in Mumbai, Kulkarni’s culinary philosophy is deeply rooted in the city’s vibrant food culture — layered, expressive, and endlessly evolving. Having worked across some of India’s most celebrated kitchens, including The Oberoi Rajvilas, Jaipur, and The Bay Club, Mumbai, he brings both refinement and a grounded understanding of flavour to his role at Four Seasons.
At the helm of the hotel’s diverse culinary portfolio, Kulkarni oversees everything from the rooftop glamour of AER and the reimagined all-day dining experience at Opus, to banquets and in-room dining that elevate comfort with creativity. “Our goal is to reimagine what contemporary Indian hospitality tastes like,” he explains. “We’re blending global technique with local emotion — flavours that resonate not just with the palate, but with the heart.”
His leadership is guided by curiosity and collaboration. “The best kitchens are built on trust,” he notes. “When cooks, stewards, and servers all feel ownership of the experience, that’s when you taste the difference on the plate.” Under his direction, the hotel’s culinary team is focusing on ingredient-driven menus that celebrate sustainability, seasonality, and simplicity — hallmarks of modern luxury dining.
A graduate of IHM Mumbai, Kulkarni credits his early years of training for instilling discipline and respect for the fundamentals of cooking. Yet, it is his openness to experimentation that defines his signature. “Mumbai is a melting pot — traditional, cosmopolitan, bold,” he says. “Our cuisine has to reflect that same rhythm — a dialogue between nostalgia and innovation.”
For Kulkarni, the kitchen is where creativity and emotion meet. “Cooking is about care,” he reflects. “It’s about making someone pause, smile, and remember a moment long after the meal is done. That’s when food truly becomes an experience.”
