CHEF RAJKUMAR DATT

EXECUTIVE CHEF

With over 15 years of experience in fine dining restaurants, luxury hotels, and high-end catering, Chef Rajkumar “Raj” Datt is a culinary artist dedicated to innovation and excellence. His diverse background and deep appreciation for global flavors have shaped his signature style—modern interpretations of classic cuisine, infused with bold, multicultural influences and an emphasis on fresh, locally sourced ingredients. Chef Raj’s philosophy is simple yet unwavering: “Make it nice or make it twice.”

After migrating to the United States at the age of 9, and growing up just a mile from the Atlantic Ocean, he was surrounded by the bounty of the sea and a culture deeply rooted in food traditions. He spent his childhood gardening and helping to process food, observing family members cooking over a handmade outdoor stove—an experience that instilled in him a profound respect for the craft and the care that goes into every dish. His formal culinary journey began at Le Cordon Bleu College of Culinary Arts, where he honed his skills in classical French cuisine and global culinary traditions. With a degree in Applied Science of Culinary Arts and over 16 years of professional experience, Chef Raj has held key roles in esteemed establishments, including D’Amico Catering at the Walker Art Center, The Grand Hotel Minneapolis, and McCormick & Schmick’s at The Westin Edina.

His French training, combined with his passion for fusion cooking, allows him to create dishes that are both refined and deeply satisfying. Some of his notable creations include:

Pan-Seared Sea Bass – Saffron tomato broth, roasted fingerling potatoes, asparagus, topped with lump crab butter

Braised Beef Short Rib – Parmesan risotto, beef jus, roasted heirloom baby carrots, crispy fried onions

Pan-Seared Sea Scallop – Sweet potato mash, pea tendrils, lemon caper beurre blanc

Beyond the kitchen, Chef Raj finds joy in gardening, growing a wide variety of herbs and vegetables—including some native to his home country. He is also an avid fisherman, a passion that connects him to his roots and allows him to craft dishes that highlight the unique flavors of Minnesota’s freshwater species.

For Chef Raj, cooking is an art, and every dish tells a story. He believes that great chefs are shaped by their upbringing, inspired by the flavors of their childhood, and driven by an unwavering pursuit of excellence. In his own words, "A chef’s artistry is a true representation of their roots. 'Chef' doesn't mean that you're the best cook—it simply means 'boss.'"