Sudip Misra Appointed as Executive Chef at Bengaluru Marriott Hotel Whitefield
With seasoned expertise across a vast range of cuisines, proficiency in kitchen management and through various assignments both in Indian and international markets, Misra has steadily built his career.
BENGALURU MARRIOTT Hotel Whitefield announced the appointment of Chef Sudip Misra as the hotel’s new Executive Chef. Having spent nearly two decades in the hospitality industry, Misra brings a dynamic and versatile energy to the dining experience at the hotel. In this new role, he will innovatively lead the culinary operations and oversee the property’s F&B outlets. The culinary team is sure to broaden and strengthen their skills with Chef Misra’s immense knowledge and his impeccable guidance.
With seasoned expertise across a vast range of cuisines, proficiency in kitchen management and through various assignments both in Indian and international markets, Misra has steadily built his career. Prior to joining Bengaluru Marriott Hotel Whitefield, he worked as the Executive Sous Chef at the JW Marriott Kolkata where, he monitored the overall kitchen operations to ensure exceptional guest satisfaction and excellent reviews for the property. Being a man of the kitchen for more than two decades, he has been the star behind the astounding launch of JW Kitchen (All day dining, JW Marriott Kolkata), Vintage Asia (Signature Asian Restaurant) currently rated No 1 on trip advisor in the city of Kolkata.
After completing his diploma in 1996 from the Institute of Hotel Management, Chennai, Sudip acquired formal training in kitchen management from the Oberoi Centre of Learning and Development (OCLD) where he earned a silver medal.
In 1998, he joined Oberoi Hotels & Resorts, Mumbai in the capacity of a Junior Sous Chef and worked extensively at the 24-hour coffee shop – The Palms at Oberoi Towers, Mumbai. He subsequently climbed to the position of the Sous Chef at Oberoi Hotels & Resorts, Mumbai. He was an integral part of the opening team of Frangipani at Trident Nariman point. As a Sous chef, he travelled across Vietnam and Bangkok for an in-depth understanding of how 24-hour outlets with multiple buffets operated in those countries.
His desire to travel and learn new things took him to Spain in 2002 and to New Zealand in 2003 where he worked as a Chef at La Finca Restaurant at La Manga Club & Head Chef at Malabar Restaurant Hanmer Springs, respectively.
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