Rajiv started his career as a trainee at Hyatt Regency, Delhi where he learned basic cooking techniques. Arriving in US to pursue higher education, he completed his bachelors in Business Administration while working at Gaylord Restaurant in Chicago, IL. To pursue his passion, he enrolled at the Culinary Institute of America at Hyde Park, NY. He has worked for Chef David Kinkead in Boston, opened an Indian restaurant in New Jersey, and became a Trainer Chef and joined Coporate Chef Andre Halston's team in Chicago.

He then joined Flying Food Group managing 26 Airlines, where he developed and managed menus for all the international carriers flying out of Chicago O’Hare International Airport. He was actively involved in developing and designing the national menus for Air India, British Airways, Japan Airlines, Korean Airlines, Lufthansa Airlines, Scandinavian Airlines and Singapore Airlines.  He catered to various dignitaries like the President of Korea, Prime Minister of India, King of Kuwait, Prime Minister of France, and President of Pakistan. He did Inaugural Flight for Singapore, British Midland, P.I.A, and Asiana Airlines and has also catered to NY Yankees, Chicago Bears, Buffalo Bills and NY Mets.

Rajiv joined Sodexo USA and successfully managed Shedd Aquarium for 3 years including corporate events, weddings, and GALA. He has been actively involved in developing Indian and Asian recipes for Health Care, Campus and Corporate Services division. He also promoted Asian cuisine at various accounts in several divisions within Sodexo group. His passion to teach and share had landed him in the position as the National Development Chef for the health care division of Sodexo USA. He researches, designs and develops the menu and supporting recipes for retail and patient, along with training and professional development of our division chefs. He mainly focused on current trends, health and wellness, local and sustainability, ethnic cuisines and flavor enhancement.

Rajiv Jaggi currently serves as the Development Chef for Culinary Solutions of Sodexo focusing on Mindful, Signature Brands, Campus, Government, Schools and Senior Living Dining programs. Recently, he had the opportunity to promote Indian cuisine in South America. He is also actively involved in fundraising of various non-profit organizations such as ASHA for women, Pratham, Physicians against world hunger to name a few. He constantly strives to inspire young and upcoming chefs through various organizational mentoring programs guiding them to compete, learn and advance in their career.