Gaurav Anand Appointed as the Executive Chef of Courtyard by Marriott Bengaluru Hebbal
With over a decade and a half of experience in the F&B industry, Anand is well versed in exotic food preparation but equally comfortable with simple cooking, with a passion for quality and wholesome ingredients.
GAURAV ANAND has been appointed as The Executive Chef at Courtyard by Marriott Bengaluru Hebbal. Gaurav brings a wealth of knowledge and experience to the culinary world. At Courtyard by Marriott Bengaluru Hebbal, he will be responsible for overseeing the daily operations of the kitchen, planning menus, developing new recipes and training the kitchen staff.
With over a decade and a half of experience in the F&B industry, Anand is well versed in exotic food preparation but equally comfortable with simple cooking, with a passion for quality and wholesome ingredients. Through his journey, he has always strived to introduce novel concepts and out of the box ideas in the kitchen.
Prior to joining Courtyard by Marriott Bengaluru Hebbal, Gaurav was the Executive Sous Chef at The Westin Pune Koregaon Park for over two years. Under his culinary guidance, a number of the restaurants at the hotel, including Seasonal Taste, Prego, Kangan, Mix@36 and Kue Bar received The Times Food Award.
Gaurav has undergone training in Italy where he specialized in Italian cuisine and received a Certificate from Federazione Italiana Cuochi by Chef Michele D’ Agostino. He has also trained under Chef Fernando Bassi and worked with Chef Terge Ness, Chef Santanna Fernando and Chef Mark Phoenix.
Chef Anand holds a Diploma in Hotel Management from National Council for Hotel Management and Catering Technology. He has been associated with The Hyatt Hotel, The Park Hotel, the Taj Group of Hotels and the Oberoi Hotels in the past.
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