Tushar Kandalgaonkar

Chef Tushar Kandalgaonkar brings a globally inspired perspective to the culinary program at Fairmont Grand Del Mar. Born and raised in Mumbai and formally trained at Niagara College in Canada, his career reflects a dynamic blend of international technique and regional sensibility.

His professional journey includes Chef de Partie at the acclaimed Hawksworth Restaurant in Vancouver and Sous Chef at Botanist, the Michelin-recommended restaurant at Fairmont Pacific Rim. These experiences refined his approach to modern fine dining, emphasizing precision, innovation, and a deep respect for ingredients.

Now based in San Diego, Chef Tushar draws inspiration from the region’s exceptional farms, local purveyors, and access to pristine seafood. His culinary philosophy centers on farm-to-table principles, allowing the land and sea to guide his menus. Committed to delivering a luxury dining experience that is both globally rooted and locally grounded, he creates refined, authentic dishes that celebrate Southern California’s seasonal bounty.