Chef Rajeev was born and lived in Radhanagari a town located on the banks of the Bhogawati River, near the Radhanagari Dam and the Radhanagari Wildlife Sanctuary near Kolhapur, India, the seat of a Maratha Kingdom. He grew up by his ancestorial farm which the family still owns and works on when visiting.

At the tender age of 15 hemoved away from home for high school and further studies in different cities and then he joined the (IHMCTAN) Catering College of Bombay (Mumbai) India because, he wanted to do something different than the rest of the family members who pursued engineering or medicine. Prior to coming to the Kellogg Hotel & Conference Center at Michigan State University (MSU) as the Executive Sous Chef in 1994, Rajeev had already amassed impressive credentials. Currently and during this pandemic period, he works at South Point at Case, a Campus Student Dining, MSU Culinary Services.

Rajeev’s career experiences include working for Hilton Hotel, Saudi Arabia, Oman as well as the Carnival Cruise Lines, the prestigious five-star Oberoi Hotel and Ambassador’s Sky Chef, Mumbai (Bombay).

He has created many a memorable wedding experiences for brides and grooms in the greater Lansing area, especially the South Asian Indian Community. Described as a ‘visionary’ chef by Lansing State Journal, he brings culinary adventurers for Mid-Michigan, flavors and style of exotic places and by-gone times.

Rajeev is Certified Executive Chef, honorary faculty at The School of Hospitality Business, MSU, Culinary instructor for LCC, and a member of the American Culinary Federation since 1990. A fellow of AAC (American Academy of Chefs) ACF Honor Society. Also a Honorary member of Canadian Culinary Federations Honour’s Society.He has been elected to many positions at the local chapter level and was also the American Academy of Chefs (AAC) Scholarship Chair, ACF National Internal Audit Chair, ACF Chef & Child Foundation’s Central Region Chair.

He has served on several committees to name a few like, Harvest for Habitat (Habitat for Humanity Lansing), Greater Lansing Wine Opener (fund raising event for Cystic Fibrosis), Les Gourmets (The School of Hospitality Business Black Tie fundraiser event,MSU). He is very active within Local Indian community, served on a M4 Board (Mid-Michigan Marathi Mandal) and volunteers to judge several local culinary annual events.

Chef Rajeev holds memberships in many industry associations to include Honorable Order of the Golden Toque, Les Amis d’ Escoffier Society of Florida, L’Ordre Des Canardiers and he serves on an advisory board of culinary programs as well. He has won numerous local, regional, and national awards.

He currently serves as the ACF Central Region Vice President, Proud and active member of American Academy of Chefs, American Culinary Federation, Michigan Chefs de Cuisines and World Chefs Without Borders committee member 2024-2028