Chef Amod Singh
Executive Chef Amod Singh has 17 yrs of experience in various international hotels, resorts and restaurants. Prior to joining The Oxford, he was working as a Executive Sous Chef at a two Michelin Star restaurant in San Francisco for last 8 years. He is a graduate of Indian Institute of Hotel Management. He and his team has participated at events at the James Beard Foundation; Saint Sebastian Gastronomika in Spain; World Gourmet Festival in Thailand; and Obsession 19 Northcote, United Kingdom. He also participated in other events like SF Chefs, Meals on Wheeels, Plate by Plate, Eat Drink SF, Restaurant week for culinary cause.
Chef Tonmoy Borah
Executive Sous Chef Tonmoy Borah has 14 years of experience working in hotels and restaurants. He was Sous Chef at Taj Exotica for 10 years before joining The Oxford in 2016. He has a graduate degree and diploma from Indian Institute of Hotel Management, Guwahati.
Rahul Nair has extensive experience working in Australia, Maldives, Mauritius, England, and the USA as food and beverage director for various hotels, restaurants and resorts. He has a bachelor’s degree in hospitality management from Institute of Hotel Management, Ahmedabad, India and Master’s in Business Administration from the United States.
Tarun Chopra has over 30 year of experience working in various restaurants and hotels across the globe. He works as food and beverage director at the Oxford and overseas the general operations, catering, events and private dining. He has a degree in accounting and business administration, diploma in hotel and restaurant management, and is a certified hotel owner (CHO).
Daniel Sandholm has over 7 years of experience as bartender, apothecary, emissary and mixologist. He worked closely with Bittercube in Minneapolis before joining the Oxford in 2018. He is a coach and lead bartender at the Oxford. He studied at Augsburg College in Minneapolis, MN.