The Restaurant

NEW AT TRES

The Team

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  Chef Jatin

  An exemplary chef specializing in Indian and European cuisine with over a decade of experience and an exceptional record of service and international experience. Chef Jatin made his mark in the local dining scene with the opening of Tres, whilst at the same time building on his overall experience.

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  Chef Julia

  Chef Julia has over 28 years of experience with the finest hotels across the world and has won accolades for her work. To her kitchen at Tres, she brings fresh perspective, impressive culinary skills and the belief that each city emanates its own flavors that excite ones senses to a point that one longs to visit that country again.

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  Chef Abhimanyu

  With the experience of working with leading hospitality majors such ITDC & Carlson Hotels Worldwide, Abhimanyu brings his knowledge to work here, at Tres. He has the distinction of steering improvement initiatives with focus on streamlining & managing operations. His passion for customer satisfaction drives him to work hard and make your experience with Tres delightful, always.

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  Phool Kumar Choudary

  Phool started his career as an Accountant in the hospitality industry over 14 years ago. Phool has grown in this industry with pure dedication, commitment and hard work. He manages the finance, purchase and controls department at Tres.

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  Yogesh Dhamiwal

  An enthusiastic, competent and committed food & beverage professional, Yogesh Dhamiwal has worked in five star hotels across the globe which made him a recognised leader. Studying masters in London helped him to develop decision making capability, to implement strategic changes in complex business environment and to participate in organisations’ international operations. Yogesh desires to make Tres a dynamic place to dine by whole experience of excellent service and delicious food. His business ideas influenced by John Maxwell who says, ‘you add value to people when you value them’. Yogesh now joined the team Tres where he will use his maestro proficiency to run an avant-garde restaurant in the capital.

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  Chef Jamsheed

  An Alumni of The Oberoi Centre of Learning and Development, Chef Jamsheed has vast experience in multiple aspects of food preparation and restaurant management. Jamsheed began he career with The Oberoi group of hotels as Senior kitchen executive and was part of the opening team of Trident Hyderabad. It was only a matter of time before his passion for food and creativity took him to stage at various Michelin star restaurants, and it was during this stage that he gained more insight into modern gastronomy. Jamsheed has now joined the team at Tres, where he combines his knowledge of modern gastronomy with his intense love and passion for the cuisine, making even the simplest dish, seem exotic.