In the heart of Falls Church, Virginia, a culinary visionary is exploring new possibilities in blending global flavors with Indian heritage. Chef Vipin Rohilla, currently serving as the Corporate Chef at Tripti USA in New York City, is more than just a chef—he is a creator, a leader, and an ambassador of culinary innovation with over 13 years of diverse experience across luxury hotels, fine dining restaurants, and high-capacity catering operations in both India and the United States.
Vipin’s culinary journey began in 2012 at the esteemed Hyatt Regency, New Delhi, where he developed his skills in Lebanese, Arabic, and Italian cuisine. His early years focused on mastering foundational skills, from live cooking at La Pizza to managing banquet operations in one of India’s most renowned business hotels.
Progressing to The Leela Ambience and then to Andaz Delhi by Hyatt, Vipin faced the challenge of leading culinary teams and managing high-volume kitchens. At Andaz’s European food hall, AnnaMaya, he played a significant role in reviving forgotten Indian grains through creative, seasonal menus—an effort that combined nutrition, tradition, and innovation. Leading a team of 42 chefs across four interactive kitchens, Vipin not only worked towards consistency but also contributed to enhancing the culinary narrative of modern Indian cuisine.
Between 2019 and 2021, Vipin’s tenure as Sous Chef at The Imperial, one of Asia’s most prestigious luxury hotels, helped further establish his reputation for excellence. He collaborated with executive chefs on high-profile events, meticulously planned menus, and enforced hygiene standards that minimized risk and enhanced guest experiences. His leadership in fine dining was paired with his ability to balance cost-effectiveness with premium quality—a rare but essential trait in the hospitality industry.
In 2021, as Chef de Cuisine at Miss Pinto in New Delhi, he presented an elegant fusion of three cuisines on a single plate—an approach that soon became one of his defining characteristics. Through guest engagement and continuous research and development, he curated personalized dining experiences that fostered long-lasting loyalty. His commitment to sustainability was reflected in his rigorous inventory control, which helped reduce food waste while improving kitchen efficiency.
Vipin’s U.S. journey began at Moghul Catering, New Jersey, where he served as Head Chef from 2022 to 2024. There, he brought significant improvements to large-scale catering by standardizing production, optimizing inventory, and mentoring cross-functional teams across multiple outlets. His initiatives led to noticeable improvements in food cost management, team morale, and overall customer satisfaction.
At Tripti USA, Chef Vipin now leads with vision and strategy. He’s the creative mind behind diverse menus that cater to a global audience while remaining rooted in Indian flavors. His leadership extends to consulting on a 21,000 sq. ft. event space, where his focus on streamlining operations and enhancing service has contributed to memorable guest experiences. His expertise in kitchen hygiene, layout design, and service standards has helped establish Tripti as a noteworthy example of culinary innovation.
Chef Vipin’s accolades speak volumes. He has been featured in FHRAI Magazine for menu customization, in Hotel Talk Magazine for wedding menu planning, and in US Times for his inspiring journey from a small town in India to becoming a notable figure in America’s culinary world. Each mention reflects his commitment to personalized service, technical mastery, and a consistent pursuit of excellence.
Vipin specializes in Indian fusion cuisine—an evolving art that he approaches with a global perspective. Whether reviving ancient grains, designing modern restaurant concepts, or catering lavish events, his work embodies a unique blend of culture, technique, and emotion.
From Delhi’s iconic kitchens to New York’s dynamic culinary scene, Chef Vipin Rohilla continues to explore new boundaries, one dish at a time. His story is not just about food; it’s about passion, persistence, and the transformative power of flavor in connecting people across cultures.
