Abhishek Basu Appointed as Executive Chef at JW Marriott Mumbai Juhu
Prior to this, he has worked with The Park Hotels in New Delhi and Chennai as the Executive Chef, Executive Sous Chef and various other roles.
JW MARRIOTT Mumbai Juhu announced the appointment of Abhishek Basu as the new Executive Chef. With more than 17 years of rich experience in the culinary industry, Abhishek Basu brings to the role his expertise in food & beverage and culinary operations after a long-spanning career in hospitality.
He will lead the culinary team and will be responsible for pricing, cost planning, budget analysis and the curation of innovative menus across all the six speciality restaurants at the JW Marriott Mumbai Juhu. Prior to this, he has worked with The Park Hotels in New Delhi and Chennai as the Executive Chef, Executive Sous Chef and various other roles. During his tenure, he has also won numerous national and international awards for his restaurants.
Basu has trained in authentic Italian cuisine under the prestigious Le Cordon Bleu in Paris, having learned from some of the most globally renowned Chefs. In addition to training in culinary arts, he has also received extensive managerial training in the past few years and is well-versed in leadership and people management. He has recently gained industry recognition as ‘Noteworthy Talent of the Year’, awarded by BW Hotelier’s Indian Hospitality Awards and has represented the Indian Culinary Forum at FHA (Food & Hotel Asia) 2018 in Singapore. He has been part of various such forums in the past and was also recently a member of The Week Magazine’s jury which picks India’s Best Restaurants.
Being the pioneer to work with farmers in India and drive sustainability at the ground level, he was recognized by Incredible India - Ministry of Tourism, Government of India as the ambassador to curate a full vegetarian menu in Iceland to celebrate Mahatma Gandhi’s 150 birth anniversary.
At the JW Marriott Mumbai Juhu, he will steer the hotel’s award-winning distinctive restaurants along with the dynamic culinary teams of the hotel. His excellence in the food and beverage industry will further facilitate the hotel’s commitment and efforts towards extending world-class dining offerings to their patrons and consequently enriching guest experiences.
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