A versatile personality Anshuman Bali, has a great exposure in handling Operations Management, Quality Control, Production Operations, Materials Management and Safety Operations. With over 16 years of experience, Bali has recently been appointed as the Executive Chef of JW Marriott Mumbai Sahar.

AFTER GRADUATING from the Institute of Hotel Management in Lucknow, Bali started his career in 1999 with the Taj Group of Hotels as a Management Trainee. His remarkable culinary abilities, leadership skills, insightful knowledge and strict hygiene discipline have helped him achieve great heights in his career. Prior to his current stint, Bali has worked with well-established hotels such as The Leela Palace Hotel in Udaipur and Four Seasons Hotel in Mumbai.

Speaking about his journey with JW Marriott Mumbai Sahar, Bali said, “everyday has been an action-packed day. The hotel is pulsating with positivity and the associates seem ever excited to take up newer challenges. In the last few months, we have been able to churn out interesting culinary offerings that have included Wedding Brunches to showcase our expertise.”

“With the rapid growth in competition, it is only ordinary to find it difficult to sustain excellent resources. However, at Marriott International, we believe in putting people first. And therefore, every effort is made to keep the associates inspired and motivated so they are able to deliver par excellent results,” he added.

The Chef firmly believes in sticking to the basics yet try to be as innovative and experimental as possible. “I prefer using traditional techniques that emphasize on simplicity, freshness and natural textures. I also draw inspiration from cultural influences. We have also got to keep ourselves abreast with the latest trends as the culinary landscape is changing rapidly, travel patterns have evolved over the years and consumers are exposed to international cuisines,” he said.

Bali is an expert at churning out delicious Mediterranean meals, he loves traveling, exploring new cultures, cuisines and local flavours. “I am looking forward to research driven innovation here as far as the culinary offerings are concerned. I am thrilled at the prospect of upping the quality, consistency and uniqueness of the already novel offerings at the hotel,” he said on his future plans.