Bobby T. Recto Appointment as Head Chef at Sheraton Grand Bengaluru Whitefield

Bobby T. Recto Appointed Head Chef at Sheraton Grand Bengaluru Whitefield — Global Nikkei Cuisine Specialist to Lead Tomo Kei

Culinary leadership at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, part of Marriott International, has been reinforced with the appointment of Bobby T. Recto as Head Chef of Tomo Kei, the hotel’s Nikkei dining concept. The upscale convention hotel in Bengaluru, Karnataka is strengthening its gastronomic portfolio as it expands experiential dining offerings in one of India’s most competitive restaurant markets.

The appointment signals the hotel’s intent to elevate the culinary identity of Tomo Kei, positioning the restaurant as a destination for contemporary Nikkei cuisine within the city’s evolving fine dining landscape.

Career Foundation

The professional journey of Bobby T. Recto has been shaped through exposure to kitchens across Asia and the Middle East, where he developed his approach to Japanese culinary techniques and Nikkei cuisine. Early assignments in international hospitality environments allowed him to build expertise in sushi craftsmanship, precision-led preparation methods, and the disciplined structure of Japanese kitchen operations.

His culinary path includes time with global hospitality groups such as Marriott International, Four Seasons Hotels and Resorts, and Kempinski Hotels. Working across diverse culinary environments allowed him to refine technical skills in sushi preparation and teppanyaki cooking while learning the operational demands of large-scale hotel kitchens.

Experience within The Oberoi Group in Bengaluru further strengthened his understanding of luxury hospitality standards in India. Exposure to both international and domestic hotel brands helped shape his approach to balancing authenticity with contemporary presentation in Asian cuisine.

Most Recent Role and Key Achievements

Before joining Sheraton Grand Bengaluru Whitefield Hotel & Convention Center, Recto served as Corporate Chef – Pan Asian at V.R.O. Hospitality Pvt. Ltd., where he oversaw culinary direction across multiple restaurant concepts.

In this role he led menu development initiatives and coordinated culinary operations across several outlets, focusing on creating distinctive Asian dining experiences within urban restaurant environments. Managing multi-location culinary teams also required strategic planning around product consistency, training standards, and operational efficiency.

Recto’s culinary craft has also been recognised within professional competitions. His participation in the HORECA Kuwait Sushi Competition 2019 resulted in a bronze medal, highlighting his technical proficiency in sushi preparation within an international culinary arena.

Education and Professional Competencies

Although formal academic details have not been publicly disclosed, Recto’s professional growth reflects extensive training within international hotel kitchens. His culinary competencies include sushi craftsmanship, teppanyaki cooking, Asian menu development, and kitchen leadership across high-volume hospitality environments. Exposure to luxury hotel operations has also strengthened his skills in culinary training and guest-driven dining concepts.

Scope of New Role

As Head Chef of Tomo Kei at Sheraton Grand Bengaluru Whitefield, Recto will oversee menu development, kitchen leadership, and culinary training while shaping the restaurant’s Nikkei dining identity.

Tomo Kei represents the hotel’s entry into the globally recognised Nikkei culinary tradition, blending Japanese technique with Peruvian flavour influences. In Bengaluru’s rapidly expanding dining market, distinctive restaurant concepts play a central role in attracting both hotel guests and local diners.

Recto’s appointment reflects a broader strategy by Sheraton Grand Bengaluru Whitefield Hotel & Convention Center to strengthen its food and beverage positioning through chef-led dining experiences that align with evolving consumer preferences for globally inspired cuisine.

The appointment of Bobby T. Recto signals the hotel’s commitment to establishing Tomo Kei as a significant addition to Bengaluru’s contemporary dining scene.