From International Kitchens to Himalayan Tables: Chef Naveen Kumar
Some journeys are remembered for their breathtaking landscapes, while others leave a lasting impression through exceptional cuisine. During her stay at Kasauli Hills Resort, High On Persona Editor Barkha Arora discovered both. Nestled amidst the serene Himalayas, the resort offered not just spectacular views but a thoughtfully curated culinary experience led by Executive Chef Naveen Kumar, whose 18-year journey in luxury hospitality is reflected in every plate.
From signature Himachali delicacies and artisanal baking to immersive chef’s table experiences and seasonal tasting menus, Chef Naveen is redefining the dining landscape at Kasauli Hills Resort—creating experiences that celebrate local heritage with contemporary elegance.
High On Persona invites you to step inside Chef Naveen Kumar’s world, where every meal tells a story inspired by the Himalayas and perfected through global experience.
HOP: What attracted you to Kasauli Hills Resort?
Answer: Kasauli Hills Resort offered the perfect opportunity to combine my passion for luxury hospitality with the beauty of the Himalayas. The vision of creating memorable dining experiences in such a serene destination inspired me to become part of this journey.
HOP: What is your culinary vision for Kasauli Hills Resort?
Answer: My vision is to establish Kasauli Hills Resort as a premier culinary destination where authentic Himachali flavours, Indian classics, and international cuisine come together with modern techniques, exceptional quality, and warm hospitality.
HOP: How would you describe the dining experience at Brook N Pine Restaurant?
Answer: Brook N Pine is more than a restaurant—it’s a symbol of deep passion, where every dish is crafted with love and care from the heart. It offers a refined yet relaxed dining experience. Guests can enjoy thoughtfully prepared dishes, fresh local ingredients, beautiful mountain views, and genuine hospitality that makes every meal memorable.
HOP: How has the Himalayan setting inspired your menus?
Answer: The Himalayas inspire us to focus on freshness, seasonality, and local produce. Our menus reflect the natural surroundings through wholesome ingredients, comforting flavours, and dishes that celebrate the region while maintaining international standards.
HOP: Are local Himachali ingredients a key part of your culinary philosophy?
Answer: Absolutely. We actively incorporate locally sourced vegetables, herbs, dairy products, lentils, and traditional Himachali flavours whenever possible. Supporting local farmers while offering guests an authentic taste of the region is an important part of our philosophy.
HOP: After working across different countries, what makes your current role unique?
Answer: Every destination has its own identity, but Kasauli Hills Resort allows me to blend international culinary expertise with regional traditions. It is rewarding to create experiences that are globally inspired while remaining deeply connected to the local culture.
HOP: How do you create menus that appeal to both travellers and local guests?
Answer: We maintain a balanced menu that includes regional specialties, Indian favourites, and international dishes. By understanding guest preferences, using seasonal ingredients, and continuously innovating, we ensure there is something enjoyable for everyone.
HOP: Which signature dish at Brook N Pine Restaurant should every guest try?
Answer: Our signature slow-cooked Himachali Dal Makhani and Pahadi Mutton, paired with traditional local flavours, are must-try specialties. I also recommend our handcrafted wood-fired pizzas, freshly baked artisanal breads, and desserts, which have become guest favourites.
HOP: How do you balance innovation with consistency in the kitchen?
Answer: Innovation is important, but consistency builds trust. We standardize recipes, train our team continuously, maintain strict quality controls, and carefully test every new dish before introducing it to the menu.
HOP: How has your international experience influenced your leadership style?
Answer: Working with multicultural teams has taught me the value of respect, communication, discipline, and collaboration. I believe in leading by example, encouraging creativity, and creating an environment where every team member can grow.
HOP: What has been the biggest milestone in your 18-year culinary journey?
Answer: One of the biggest milestones has been successfully leading multiple hotel pre-opening projects, building kitchens from the ground up, developing culinary teams, and creating dining concepts that continue to delight guests.
HOP: What did working on multiple pre-opening projects teach you?
Answer: Pre-opening projects taught me the importance of discipline, planning, teamwork, adaptability, and attention to detail. From kitchen design and menu development to staff training and operational systems, every step contributes to long-term success.
HOP: How do you mentor and inspire young chefs?
Answer: I encourage young chefs to master the fundamentals before experimenting. I believe in hands-on training, constructive feedback, continuous learning, and giving team members opportunities to showcase their creativity and develop confidence.
HOP: What emerging food trends excite you the most?
Answer: I’m excited by sustainable sourcing, farm-to-table dining, artisanal baking, fermentation, wellness-focused cuisine, and modern presentations that preserve authentic flavours while reducing food waste.
HOP: What new culinary experiences can guests look forward to at Kasauli Hills Resort?
Answer: Guests can look forward to curated tasting menus, seasonal Himalayan specialties, live Chef’s Table experiences, premium barbecue evenings, artisanal bakery creations, locally inspired kombucha beverages, and immersive food festivals celebrating regional and international cuisine.