A dedicated hospitality professional for 20 years, Suneel Devgan is responsible for all front-of-house operations for the Michelin-starred restaurant Tulsi, featuring exquisite Indian cuisine from one of New York’s most celebrated tandoor masters, Chef Hemant Mathur, served in a contemporary Manhattan midtown setting.

Devgan was previously the service director and manager at Jumeirah Essex House, overseeing operations for the signature restaurant, South Gate, working with Chef Kerry Heffernan; as well as for private dining and special events, in-room dining and the lobby lounge. Prior to that, he was restaurant manager at Telepan, the Upper West Side dining destination offering Chef Bill Telepan’s highly touted greenmarket cooking.

A graduate of the University of New Delhi, he worked for Taj Group of Hotels, gaining invaluable experience in luxury hospitality and food-and-beverage management. Devgan brought his strong work ethic, gracious service philosophy and leadership skills to New York in 1997 to work with restaurateur Tony Fortuna at the Lenox Room. He then made an indelible mark in the city’s restaurant scene at Chef Rocco DiSpirto’s critically acclaimed Union Pacific, where he supervised a staff of 50 for five years.