BySharmila Chand

Jan 24, 2019

Ivan Chieregatti brings with him more than 20 years of rich experience of culinary fare cultures. He obtained his diploma in Culinary and Kitchen Management from the Excelsior Della Valle, Ponte di Legano in Italy and a higher degree in Tourism and Management from the Bramante Institute in Milan.

He has extensive experience in the world of culinary arts, having worked with a number of leading hotel chains worldwide, including Hilton, Kempinski, the Jumeirah, Hyatt Regency Dubai, Grand Hyatt Amman amongst many other renowned brands. Prior to joining Hyatt Regency Delhi, Chef Ivan’s last assignment was with the New World Manila Bay Hotel as an Executive Chef.

His assignments have seen him globetrotting to various parts of the world. To India, he brings rich multi-cultural experience of more than 10 countries. The last 20 years have been “a passionate journey of learning and unlearning”, as he puts it, in important maisons like Ritz Paris to an Executive Chef at Hyatt Regency Delhi today. His versatility has often presented him with challenging assignments in various international locations.

Chef Ivan had the opportunity during his career to cook for celebrities like The Rolling Stones, Mariah Carey, Joe Coker, Red Hot Chilli Peppers, Lenny Kravitz, Elton John, Hugh Grant, Mike Tyson, Mika Hakkinen, Martina Navratilova, Roger Federer and Michael Schumacher.

As an Executive Chef at Hyatt Regency Delhi, he is responsible for all of the culinary operations of the hotel, including the banquet spaces, outdoor events, in-room dining and award-winning restaurants — China Kitchen, La Piazza, TK’S Oriental Grill and Sidewalk. He is also responsible for providing strategic guidance in the running of the division in line with Hyatt international’s brand standards, whilst meeting employee, guest and owner expectations.

In a candid conversation, he talks more about himself and his work:

Your philosophy on food?
My philosophy is all about introducing uniqueness in the food while introducing Italian techniques in India. Using organic vegetables and bringing in home-style recipes has always been a primary focus for us at La Piazza. We are constantly introducing new ideas that suit the Indian palate while keeping our authenticity intact.

Your favourite cuisine?
Indian. Indian cuisine is different from the rest of the cuisines in the world not only in taste but also in cooking methods. What I love about Indian cuisine is that it uses a unique blend of spices and has an explosion of flavours — spicy, sweet, sour, hot all at the same time which makes for a mind-blowing food experience.

Your role model?
My grandmother, who taught me how to cook. There are some time old traditions and tricks that can only be passed on from generation to generation which no experience can teach you. These tricks and traditions can never be replaced by any recipe given to you in a book.

Your favourite spice?
Rosemary and Basil. These spices can turn a good dish into a great one by infusing the dish with aromas and flavours.

Your hot-selling dish?
My hot-selling dish is definitely the Pizza La Piazza at La Piazza, Hyatt Regency Delhi, as it’s really crisp and nice, just as pizza should be. The pizza is made with a fine balance of fresh tomato, mozzarella, sun-dried tomatoes, basil and goat cheese on roasted garlic and pesto sauce. What makes it special is the tangy, luscious flavour given to it by sun-dried tomatoes.

Lessons learnt in the kitchen?
Cook from your heart and with love and enjoy the whole process of it, otherwise the dish will get spoiled.

How do you like to de-stress?
By spending time travelling and exploring Delhi with my wife.

How do you define yourself?
I define myself as someone extremely passionate about good food. It’s my constant endeavour to share this passion with everyone who dines with us. Leaving them with a wholesome and memorable experience is something that brings happiness to me.

Your other passions?
I am passionate about aviation as well, which drove me to become a glider pilot. Don’t be surprised if you ever see me riding in the sky. I also like to make quick getaways to the beaches.

Last meal on earth, what would you choose?
My last meal on earth would be gnocchi: small dumplings made from potato and semolina.


Olive and Basil Pizza by La Piazza at Hyatt Regency, Delhi

Pizza dough 600g
Pizza sauce 200 ml
Shredded mozzarella 300g
Pitted black olives 100g
Fresh basil 20g
Dry oregano 5g
extra virgin olive oil 3ml


1. Divide the pizza dough into 4 balls and knead it to give a round shape.
2. With the help of a rolling pin flatten the dough to about 2 mm thickness and a round shape.
3. Spread the pizza sauce around the surface, leaving a rim of 1.5 cm.
4. Sprinkle the mozzarella all over and place the olives around.
5. Bake in a preheated oven at 300 degrees for about 5 minutes.
6. Remove from the oven, sprinkle the dry oregano, garnish with basil and finish with few drops of extra virgin olive oil.
7. Serve hot.