Chef Ajay Sood is a veteran hospitality and culinary professional with more than four decades of experience in the food and hospitality industry. A graduate of the Institute of Hotel Management, Mumbai, Chef Sood spent a significant part of his career with the Taj Group and retired as Senior Executive Chef, TajSATS. He is now associated with the industry as an independent hospitality and culinary consultant, mentor and advisor.
Known for his strong emphasis on food safety, kitchen standards, training and professional development, Chef Sood has also contributed to culinary education and the mentoring of young hospitality professionals. His experience extends across culinary operations, hospitality management and the development and improvement of food-service systems. He has also been associated with IRCTC as a consultant chef and has participated in professional hospitality programmes as a speaker and mentor.
Chef Sood has served as a judge at several culinary competitions, bringing his extensive industry experience to the evaluation of emerging culinary talent. He has judged competitions organised by institutions such as Banarsidas Chandiwala Institute of Hotel Management and Catering Technology and NFCI, among others. In 2025, he was also honoured with the Legends of Indian Hospitality Award for his contribution to the culinary and hospitality sector.
With his extensive experience in professional kitchens, hospitality leadership, culinary mentoring and competition judging, Chef Ajay Sood brings a wealth of practical knowledge and industry perspective to the Golden Eye Chef 2026 Jury.