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Harsh Dayalani - Chef & Sommelier


Harsh Dayalani earned an Associates degree followed by a

Bachelors degree in Culinary Arts management from The

Culinary Institute of America, Hyde Park, New York, and

studying cuisines from around the world. He specialized in

Food, Advanced Wine, Beverages and hospitality

management in Napa Valley. He also now holds a Masters

degree in Hospitality and Tourism. He also studied with the

Court of Master Sommeliers and is a certified Sommelier.

Harsh Dayalani started working at the Hyatt as a Sous Chef

handling large events and private parties, he then started

consulting restaurants in New York on their Food and

Beverage Programs. He got an opportunity to work under the

tutelage of a Michelin Star Chefs who opened “Tapestry” a

restaurant in West Village in New York. Dayalani has hosted

numerous events with LVMH and Beam Suntory groups,

designing the beverage program and food pairing for

restaurants. Dayalani furthermore went on and opened Veda,

a successful Asian Bistro in the heart of Center City,


Scallop Massaman Curry

Scallop | Massaman Curry | Coconut Lemongrass Foam | Fried Basil | Scallion Oil | Micro Cilantro

Steak with Scallion Pesto

Skirt Steak | Scallion Pesto | Fried Duck Egg | Yuzu Salt | Sichuan Chilli

Shrimp Toast

Shrimp | Garlic | Chilies | Homemade Tomato Sauce | Parsley | Basil Oil