An efficient operator who understands the importance of hygiene and sanitation and well versed with HACCP and ISO2200 norms in line with hospitality industry. Clued on to meet budgets without compromising with quality. Constantly on the look for creating bespoke experiences for guests and give ample options to increase revenue.

Creative, enthusiastic, hardworking chef with a passion for food and experience working across restaurants and established hotel chains across the Indian subcontinent and Australia. As an individual have an extensive experience of working and handling a busy and huge operation, churning out excellent quality food. I have worked across various venues and am proficient in handling All Day Dining Outlets, Specialty Outlets, In Room Dining and Banqueting.

After completing education in hotel management, catering technology and applied nutrition, from the Institute of Hotel Management Bangalore, India; had hands on experience in the kitchen through 2 years of the Taj Management Training Programme – Food Production (TMTP-FP) and worked at numerous famed restaurants across India.

In 2005 was placed as a Chef de Partie at the Jai Mahal Palace, Jaipur which is part of the Taj Groups of Hotels, Palaces and Resorts. It was here where got promoted through the ranks of Sr. Chef de Partie and Sous Chef within a year at the same property. Ever since then have travelled throughout India gaining experience across various international and local Indian cuisines, along with gaining expertise in running large establishments and opening of restaurants with new concepts that appealed to the markets. From there on, in 2008 got transferred to Taj Lands End Mumbai, India as Sous Chef, and in 2011 I moved to The Westin Hyderabad, India as Chef de Cuisine, part of Starwood Hotels & Resorts, now Marriott International. In 2012, was recalled by Tajhotels and joined as Executive Sous Chef at the Taj Lands End Mumbai, India, in 2012.

The next assignment was as Executive Chef took me to The Claridges, New Delhi, to plan, implement and oversee the diverse and unique menus across award winning restaurants with an aim to make The Claridges, New Delhi a culinary hub. Spent time in developing a team of talented young chefs, allowing each specialty restaurant to retain its core premium focus with a modern twist, ushering them into a new era of flavours and experiences. Every dish was designed to capture delicious and exciting range of flavours, textures and aromas. Efficiently spearheaded and ensured that the team meets every guest request and in turn contributed in a big way to guest satisfaction index.

After an exciting two and a half years, moved on to join Marriott International (The Westin Pune Koregaon Park, India) as the Executive Chef. Conceptualized a new restaurant in Pune and initiated a new project of All Day Dining. After loads of learning in India, the culinary journey moved to Australia in order to pursue further growth and exposure to Australia’s diverse culinary culture.

In free time he loves to play cricket, travel and read about the success stories of renowned chefs across the globe and innovative cooking techniques. Personally accentuate the fact that ‘A positive mind automatically creates a positive environment’!