Meet Chef Dinesh Kumar
By Bree Pagliuso|
Melbourne is a city built on big flavours, shared tables and a mix of cultures that show up on every plate. At MCEC, that comes to life in our Indian Event Experiences. For 2026, these menus continue to evolve, shaped to reflect tradition, celebration and the way people come together. At the centre of it is Chef Dinesh Kumar, whose approach brings the depth of Indian cuisine into a distinctly Melbourne setting, where heritage meets local produce and every dish is made to be shared.
With almost four decades in hospitality, Dinesh’s career spans India and Australia, from leading kitchens at The Ashok Hotel Group in Delhi to delivering food for major events, cultural celebrations and sporting stages across Melbourne. He has worked across diverse settings, built lifelong relationships through food and continues to contribute to the industry as both a chef and a judge within the Australian Culinary Federation.
That experience shapes the way he approaches every menu. A strong work ethic, consistency and a deep respect for tradition and technique sit at the core of his cooking.
Behind the Menu
Behind this menu is a chef grounded in tradition and driven by flavour. Drawing on the depth and diversity of Indian cuisine, Dinesh’s approach brings together time-honoured techniques with a fresh perspective, suited to shared dining experiences.
Working with seasonal Australian produce, he pairs local ingredients with Indian spices to create dishes that feel authentic, balanced and full of flavour, often lighter, fresher and more relevant to the setting. Traditional recipes retain their soul, with techniques adapted to maintain quality and consistency.
Bold flavours, rich tradition and a clear balance between Indian heritage and fresh local ingredients come together on every plate.
In Conversation with Chef Dinesh Kumar
Can you tell us a bit about your journey into cooking?
"Having worked in the hospitality industry for almost four decades, I have been fortunate to gain a wide range of experiences across India and Australia. It has allowed me to work in different environments, build strong relationships and continue learning throughout my career."
How would you describe your approach to Indian cuisine?
"I focus on staying true to traditional flavours while presenting them in a way that feels relevant today. It is about respecting technique, spice balance and allowing the ingredients to speak."
How do you adapt traditional recipes for a large-scale dining experience?
"Traditional dishes should retain their soul, even when prepared in high volumes. That means keeping the original flavours and methods, while adapting techniques to maintain quality and consistency."
What role do local Australian ingredients play in this menu?
"Local ingredients help elevate the flavours, making the dishes lighter, fresher and more relevant, while still staying true to the essence of Indian cuisine."
What do you want guests to notice when they try your food?
"I want guests to experience the balance in the dishes and how the flavours come together."
If guests remember one thing about this menu, what do you hope it is?
"I hope they remember the balance, where Indian flavours meet fresh local ingredients in a way that feels both authentic and new."
For our 2026 Indian Event Experiences, that thinking goes beyond the plate. Dinesh’s menus are shaped around how people gather, from cultural celebrations to gala dinners and shared feasts.
It is food that brings people together. Generous, flavour-led and made to be shared, creating a sense of occasion that guests remember long after the event ends.
Big flavours. Shared tables. Let’s make it yours.