Host Lee Cooper sits down with Deepak Mallya, Head Chef at The Ritz London, to talk structure, standards and what it really takes to lead one of the UK’s most iconic kitchens.
Episode Overview
In this episode of the Cheflife Podcast, I sit down with Chef Deepak Mallya, Head Chef at The Ritz London.
We talk about his unexpected journey into hospitality, the discipline and precision behind high-volume fine dining, and why the brigade system still matters for building strong teams and careers.
Deepak shares his approach to leadership, how he balances classical techniques with modern innovation, and his thoughts on the ongoing debate between tasting menus and à la carte dining.
We also dive into staffing challenges across the industry, the vital relationship between front and back of house, and the standards expected at one of the world’s most recognisable hotels. Deepak finishes with honest advice for young chefs and reflections on how the public’s perception of hospitality is changing.
This one is packed with insight, experience and proper kitchen stories.
Listen to the Episode
Chapters
00:00 – Introduction
Welcome to the episode and introduction to Chef Deepak Mallya and The Ritz London.
02:15 – Deepak’s Journey into Hospitality
How he found his way into professional kitchens and eventually into a leadership role.
07:40 – Structure, Discipline & Precision
Life inside a high-volume, high-standard kitchen and the role of the brigade system.
14:20 – Leadership & Mentoring Young Chefs
Building teams, coaching individuals and creating a culture that lasts.
22:05 – Classical vs Modern Techniques
Balancing heritage cooking with innovation and creative expression.
29:50 – Tasting Menus vs À La Carte
How different menu formats shape the guest experience and the kitchen’s identity.
37:30 – Front of House x Back of House
The importance of collaboration, communication and shared standards.
44:10 – The Ritz Standards
What it really means to cook and lead at an institution like The Ritz.
50:45 – Advice for Young Chefs
Career guidance, mindset and what Deepak wishes he’d known earlier.
56:20 – The Future of Hospitality
How the industry is perceived and what needs to change.
59:25 – Wrap-Up
Closing thoughts, thanks and sponsors
About the Guest
Deepak Mallya – Head Chef, The Ritz London
Deepak leads the kitchen at one of the most iconic hotels in the world, overseeing a team that delivers classic, precise and highly disciplined cooking day after day. His leadership is rooted in structure, respect and consistency, while still making room for creativity and progression. In this conversation he lifts the lid on life at the very top of British hospitality.
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Today’s sponsor
This episode is brought to you in partnership with Barratt Boards — crafted presentation, serviceware and kitchen tools for chefs who care about detail.
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