Chef Praveen Nayak Appointed as Executive Sous Chef at Baluchi, The Lalit London
Baluchi, the Pan-Indian restaurant at The Lalit London, has appointed Chef Praveen Nayak as Executive Sous Chef. He joined the restaurant in March 2026.
The Lalit London
Praveen brings more than a decade of experience in luxury hospitality and fine dining across India, Europe and the United Kingdom. His career includes culinary roles with The Oberoi, The Lalit, Renaissance Hotels, HRH Group of Hotels and TUI River Cruises in Germany.
Originally from Rajasthan, Praveen developed an interest in the region’s culinary traditions during his time at Shiv Niwas Palace, Udaipur, part of the HRH Group of Hotels. His culinary repertoire includes traditional Rajasthani preparations alongside contemporary interpretations of Indian cuisine.
Before joining Baluchi, Praveen served as Senior Sous Chef at Brasserie Blanc in the UK, where he gained experience in French and British cuisine, classical cooking techniques and fine-dining operations.
At Baluchi, Praveen will contribute to the restaurant’s culinary operations, bringing together Indian culinary traditions with contemporary techniques for its international clientele.
His repertoire includes dishes such as Karahi-Spiced Compressed Watermelon, Jerusalem Artichoke Malai Tikka, Asparagus & Caviar Pani Puri, Lobster Khichdi Risotto, Pulled Butter Chicken with White Butter Foam and Motichoor Rabdi Tart.
Praveen is also a 2 AA Rosette-awarded culinary professional, with experience spanning luxury hotels, fine-dining restaurants and international hospitality operations.
Speaking about his new role, Praveen said, “I carry the legacy of Rajasthan’s royal kitchens, where every spice has a story and every dish has a soul. At Baluchi, I am excited to bring my journey and passion for Indian cuisine to every plate we serve.”
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Dining and Cooking