Chef Dange comes with an experience of 19 years in the hospitality industry and specialises in Asian, Italian, Mediterranean and South African cuisines.

The Park Mumbai recently appointed Deepak Dandge as their Executive Chef. Chef Dange comes with an experience of 19 years in the hospitality industry. Having immense knowledge and expertise in the culinary field, Chef Dandge has acquired culinary techniques to curate personalised and memorable dining experiences for his guests.

He is passionate about Asian cuisine and has the ability to combine ingredients from multiple cuisines to produce exotic and delicious flavors. He will be creating unique contemporary dishes at the Flyt -Rooftop Lounge which is scheduled to open soon.

In his career, Chef Dandge has also worked with hotels such as IHG hotels, Sofitel, Marriott, Taj, Starwood, Orchid, The Raintree.

Driven by his belief in innovation and legacy of food, Chef Dandge has specialised in Asian, Italian, Mediterranean and South African cuisines.

A student of Institute of Hotel Management (IHM), Chef Deepak Dandge gets inspired from mundane places. In his early college days, he used to roam around the highways near Mumbai and observe preparation of food at the kitchens. there 

He belongs to a Maharashtrian family, and his home cooked food that led him towards his career. It is the delectable mutton dish with coconut gravy that his mother cooks that got him his first job.

In his leisure time, Chef Dandge reads books about molecular gastronomy. His interests include consuming knowledge on the science of food, travelling to the outskirts of the city for good authentic food and connecting with nature.