A sweet new chapter begins at The Claridges, New Delhi, as the legendary Ye Old Bakery welcomes celebrated pastry artisan Chef Guru Choephel as its new Pastry Sous Chef. The iconic bakery, renowned for its vintage charm and beloved pastries, will elevate its patisserie offerings under the innovative leadership of Chef Choephel.

With over a decade of experience in the hospitality industry, Chef Choephel brings a thoughtful combination of creativity, technical skill, and a deep understanding of pastry craft. From creating signature desserts that have stood the test of time to leading teams at some of India’s finest hotels, his journey is as inspiring as his desserts are indulgent.

Chef Choephel has worked with respected hospitality brands, including Shangri-La Hotels, Hyatt Regency, Radisson Blu, and now The Claridges. He cultivated his deep-rooted passion for pastry through hands-on experience in high-volume restaurants, mastering skills such as chocolate artistry, modern bread baking, intricate dessert plating, and large-scale display setups.

He has been instrumental in introducing creative buffet concepts for festive events and revamping patisserie offerings in Bengaluru and Pune. His efforts in building strong teams, maintaining consistent hygiene practices, and implementing efficient production systems have been recognized by both peers and patrons.

At Ye Old Bakery, Chef Choephel aims to bring a fresh perspective to classic offerings by blending traditional favourites with modern touches. Guests can look forward to a selection of thoughtfully crafted confections, updated viennoiserie, and familiar signatures presented with a subtle twist—celebrating the timeless charm of The Claridges.

“Ye Old Bakery is a name that evokes both nostalgia and excellence. I’m excited to build on its legacy by introducing bold, refined flavours and techniques that resonate with today’s guests.”, says Chef Guru Choephel, “My goal is to honour its legacy while introducing thoughtful touches that reflect evolving tastes, whether it’s a modern take on a tea cake or a refined twist on a classic pastry.”

Born in Tibet and raised in India, Chef Choephel speaks multiple languages, including English, Hindi, Tibetan, and basic Chinese and French — a reflection of his global outlook and versatile approach to hospitality. His appointment marks a new chapter in The Claridges’ legacy of culinary excellence.

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