Rahul Bhatt

Sous Chef

Rahul Bhatt has been a vibrant force at AquaTerra since July 2021. His culinary journey with us began as a Patio/Line Cook, where his talent quickly shone through, earning him promotions to full-time roles such as Sauté Cook and Entremetier. In July 2023, his dedication was recognized with a promotion to Junior Sous Chef, followed by his current position as Sous Chef in October 2023. 

Rahul's culinary foundation was laid at St. Lawrence College, where he graduated in May 2021 with a degree in Culinary Management. Growing up in a family of chefs, particularly under the mentorship of his father, he learned that food serves as a vibrant connection to diverse cultures and experiences, encouraging him to embrace any ingredient to express his personality and tell a story. He later furthered his education under Chef Brent McAllister, achieving his Red Seal certification.  

At AquaTerra, Chef Bhatt leads the kitchen with creativity and passion, specializing in innovative menu development that highlights fresh, locally sourced ingredients. Drawing from his Indian background and extensive experience in French kitchens, his signature dish, Lamb Rogan Josh, beautifully marries North Indian and French culinary traditions, showcasing his flair for fusion cuisine. Chef Bhatt adheres to a philosophy of simplicity, allowing ingredients and his creativity to shine through each dish. Known for crafting standout creations like pan-seared cod with cashew galette and beef cheek tortellini, Rahul aims to deliver unforgettable dining experiences. 

With a strong belief in collaboration and sustainability, Chef Bhatt builds meaningful partnerships with local producers, infusing their dedication into his culinary creations. Join Rahul on his culinary adventure on the Waterfront at AquaTerra, where every dish is a celebration of flavour, culture, passion, and craftsmanship!