The Leela Hyderabad Hosts Michelin Chef Andrea Selvaggini

The Leela Hyderabad, in association with culinary platform CONOSH, will host an exclusive two-day Chef's Pop-Up on 19th and 20th September 2025 with Michelin-starred Chef Andrea Selvaggini. This exclusive experience is the Italy-born, Norway-resident chef's first-ever visit to India, providing Hyderabad's food enthusiasts with a chance to enjoy a world-renowned culinary experience.

Chef Selvaggini, now leading Restaurant Savage in Oslo, received a Michelin Star only seven months after launching and became the first Italian chef in Norway to do so.

Having worked with culinary legends such as Quique Dacosta in Spain at the age of just 29, he has established a reputation for precision, narrative, and seasonal nuance on the plate. 

Key highlights:

• Michelin-starred Chef Andrea Selvaggini makes his India debut with an exclusive two-day pop-up at The Leela Hyderabad on 19-20 September 2025
• Guests will experience signature dishes like Nettle Pasta, Zucchini Flower, and Smoked Duck Royale, showcasing Selvaggini’s seasonal and storytelling approach to cuisine
• The event, in partnership with CONOSH, reinforces Hyderabad’s growing reputation as a global gastronomic destination

"Bringing my cooking to India for the very first time is very special. At Raen – The Chef's Studio, I want to create experiences that transcend taste—moments that reflect my journey and philosophy." states Chef Andrea Selvaggini.

The guests will be introduced to some of the world-renowned signature dishes by Selvaggini like Nettle Pasta with spring cassoulet, Zucchini Flower with saffron and elderflower emulsion, and Smoked Duck Royale with fermented koji and burnt roses.

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"This collaboration marks our commitment to sharing the world's greatest chefs with Indian diners," said Neha Malik and Vaibhav Bahl, co-founders of CONOSH.

Rajesh Gopalakrishnan, General Manager, The Leela Hyderabad, supplemented, "Welcoming Chef Selvaggini to Raen further establishes Hyderabad as an emerging global gastronomic hub."