He started his journey with ahotel management course from IIAS Darjeeling. After finishing the course, he joined Carlson Rezidor (Asia Pacific) group as a management trainee.
His last assignment was with Radisson Blu Marina at Connaught Circle for over eight years, and he has an overall experience of almost 23 years in the culinary world.
He has previously worked with renowned hotel chains like RHG hotels, ITC hotels, and The Suryaa iconic hotel in New Delhi. He specializes in Indian cuisine and is skilled in Asian, Continental, Italian, butchery, and Bakery kitchens. He has done project work for "The Great Kebab Factory" outlets with Radisson hotels in different parts of India. He worked as a pre-opening of Radisson in Indore and Pune.
Inspiration for food
From a young age, I understood the idea of balanced flavour. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.