CELEBRATING THE HONORABLE WOMEN SHEFS of LEELAS
Food & Health|April 2023
The Leela Palaces, Hotels and Resorts is delighted to host the latest edition of 'Shefs at The Leela’ in association with Dean With Us at The Leela Palace Chennai with 4 globally renowned women chefs - Neha Deepak Shah, Marina Balakrishnan, Adhira Swami and Tejasvi Chandela.
CELEBRATING THE HONORABLE WOMEN SHEFS of LEELAS

On 21st April 2023, these 4 talented chefs will come together to curate an exceptional dining experience that will showcase a menu featuring their signature dishes with a global spin.‘Shefs at The Leela’, a unique and innovative concept to celebrate women chefs was launched last year, in partnership with Dean With Us, as a platform to promote equity in the kitchens. It provides an opportunity for talented women chefs who have carved a niche for themselves to share their journey and showcase their talent through curated dinners, panel discussions, and special masterclasses to inspire young and budding women chefs. The brand previously hosted two very successful editions of Shefs at The Leela at The Leela Palace Bengaluru and The Leela Ambience Gurugram. It also presented an exclusive curation of the concept as a run-up to Women’s Day with a 3-day long extravaganza at The Leela Palace Bengaluru. After the astounding success of the former events, the latest edition of Shefs at The Leela at The Leela Palace Chennai promises to be yet another extraordinary experience. Commenting on the occasion, KM Chengappa, General Manager, The Leela Palace Chennai said, “Shefs at The Leela is a celebration of talent and skill. With a series of 3 editions hosted already, it has become a platform that appreciates the achievements of women chefs and builds a community to inspire, encourage and nurture diversity in our kitchens. The response to the previous events has been overwhelming and we are delighted to present the next edition of Shefs at The Leela, at The Leela Palace Chennai.”

This story is from the April 2023 edition of Food & Health.

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This story is from the April 2023 edition of Food & Health.

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