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Chef Aungshuman Chakraborty joins as Complex Executive Chef at Marriott & Courtyard, Hyderabad

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Chef Aungshuman Chakraborty newly appointed Complex Executive Chef at Marriott & Courtyard Hyderabad

Chef Aungshuman Chakraborty has recently joined as Complex Executive Chef at Marriott & Courtyard Hyderabad. Prior to his new appointment, he worked as Executive Chef at Intercontinental hotel in Mauritius. He has also got an exposure to the flight catering to explore that vertical with Oberoi flight services, in Mauritius as Executive Chef.

Educational assets: Aungshuman completed his primary education from SA Jaipuria college of Commerce, Kolkata and completed his catering degree from Institute of Hotel Management & Catering Technology (IHMCTAN) Chennai from 1995–98.  He is a goal-oriented, self motivated professional, with a strong career graph for the past 18 years, in the field of Food Production. Aungshuman possesses excellent people management. He is also considered a quick decision maker, with a balanced approach and passion for his job. He is a full-fledged complete team-player.

Precise about perfection: Chef Aungshuman has a vast experience in food production. Soon after completing his degree in hotel management, he began his career with The Kenilworth hotel in Kolkata. Thereafter he joined the pre-opening team of The Park in Chennai with Chef Willi Wilson. After gaining adequate experience, he moved to The Oberoi Grand Kolkatta, as Executive Sous Chef. He was a part of successfully opening Trident, Mumbai BKC as Senior Sous Chef in the pre-opening team. He was re designated as Executive Sous Chef. To augment his culinary skills and growth path, he joined Hyatt Regency Mumbai as Sous Chef. He successfully climbed the ladder of success and became Chef de Cuisine. Later he was promoted as Executive Sous Chef. Before moving to Mauritius, he has worked with The Lalit Hotel Mumbai as Executive Chef. He took keen initiative to revamp “Trends” restaurant into an Italian restaurant.Chef Angshuman had been the pre opening member for two successive restaurant 601 the All Day Dining Restaurant in The Park Chennai and The Dining Room – The Fine Dining Restaurant at The Leela Palace Bangalore.

Fortunate to work with Top Chefs: He is privileged to worked and assisted distinguished Chefs from across the globe. The top chef’s of world he assisted and learnt nuances of culinary secrets includes Max Bukhaltar, Mathew Cropp, Willi Wilson and Jean Michele Jasserand.

First from the family to join hotel industry: Aungshuman is a first entrant from his family to work in hospitality industry. He had no plans to become a chef but during his internship, he visualised that there is a good growth if he becomes a chef. At that point of time, he finally decided to be a Chef. Subsequently he never looked back and climbed the ladder of success as a chef and proved his mettle.

Trained professional: He has completed Certified Professional Development Programme on Kitchen and Restaurant Management at, 21st Century from Emirates Academy of Hospitality Management, Dubai. He has also attended culinary workshop in Grand Hyatt, Dubai with Chef Max Bukhaltar.

Awards and accolades: He won awards at the Unit level in The Leela Bangalore and Hyatt Regency, Mumbai but he considers his all time favourite award is the smile on the face of the guest when they eat my food.

Chef Aungshuman Chakraborty, on his appointment at Marriott & Courtyard, Hyderabad says “Becoming Executive Chef at Marriott &Courtyard, Hyderabad, is a wonderful opportunity for me to work with world’s top and finest brand. I will devote my skills to the service of it. I am honoured to take up the reins of the five restaurants, seventeen banquets venue which can accommodate more than 4000 guests and supervise the hotel’s entire culinary offerings including room service”.

 He further added I will pull out all the stops to make Marriott & Courtyard, Hyderabad a shining landmark on the national and international gastronomic scene. I really want our guests to have a unique experience at our restaurants and all other venues”.

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