Chef Garg is a graduate of the Oberoi School of Hotel Management in Hotel Administration. Garg became a household name in Hawaii as the Executive Chef of Hotels & Resorts of Halekulani, where he oversaw the luxury resort’s Forbes Four-and-Five-Star, AAA Four-and-Five Diamond restaurants, La Mer and Orchids, as well as the entirety of the hotel’s F&B programs.
Prior, Garg was the Executive Chef and operating partner of IndeBleu, deemed “one of the hottest new restaurants in the world” by Condé Nast Traveler. His culinary vision has also led at the Metropolitan Palace Hotel, Little Dix Bay Hotel and The Leela Palace Kempinski Hotel and Oberoi Hotel.
Garg believes in the pairing of community and cuisine, and commits his passion to philanthropic giving and board memberships. He currently serves on the boards for Hawaii Food & Wine Festival and Hawaii Culinary Education Foundation.