Jeeva Kumar Upadhyay

Jeeva Kumar Upadhyay has a diverse work experience in the culinary industry. Jeeva Kumar is currently working as an Executive Sous Chef at Stem & Glory, starting in March 2023. Prior to this, they served as the Head Chef at Stem & Glory from September 2022 to March 2023.

Before joining Stem & Glory, Jeeva worked at Marriott Executive Apartments Dubai Creek and Four Points by Sheraton Bur Dubai as the Cluster Head Chef (Executive Chef) & Food and Beverage In-Charge from July 2021 to September 2022.

In May and June 2021, Jeeva worked as the Head Chef at The Sun Siyam Iru Fushi in the Maldives. Prior to that, they held the role of Chef De Cuisine at JW Marriott Maldives Resort & Spa from June 2019 to October 2020.

Jeeva has also gained valuable experience at various Marriott Hotels. Jeeva Kumar started as a Chef De Partie in January 2015 and later held positions such as Sous Chef and Jr. Sous Chef before becoming the Sous Chef from December 2016 to May 2019.

Before joining Marriott Hotels, Jeeva worked as a Chef De Partie at Marriott Marquis City Center Doha from December 2012 to January 2015. Jeeva Kumar also served as a Chef de Partie at Grosvenor House, A JW Marriott Hotel from January 2010 to November 2012.

Jeeva began their culinary career as a Demi Chef De Partie at The Landmark London in January 2009 and later worked as a Commis Chef from December 2007 to January 2008 at the same establishment.

Jeeva Kumar Upadhyay completed a Diploma in Hospitality Management from the Institute of Advanced Management in Kolkata, India, between 2006 and 2009. Jeeva Kumar then pursued a B.A in Hospitality Management from the University of West London, specializing in Food Preparation, Professional Cook, Food Service, and Dining Room Management. This degree was obtained between 2009 and 2011.