Executive Chef Agnimitra Sharma has an impressive 19 years of hospitality experience. After completing Hotel Management, Chef did his training with Oberoi Group of Hotels and has worked with some of the well-known hotels in India including Park Hyatt Hyderabad, J W Marriott Pune, Radisson blu, Hyatt Regency Kolkata, Hyatt Regency Mumbai, Crowne Plaza, Meridian, and Intercontinental Group of Hotel.

VIVANTA BY Taj – Yeshwantpur, Bangalore appoints Agnimitra
Sharma as their new Executive Chef, passing on the baton from former Executive
Chef Uddipan Chakravarthy. With a wealth of 19 years of experience in
operational projects, pre-openings, current world trends and guest relations,
chef’s culinary journey certainly paves the way for innovative dining
experiences.

Taj has always pioneered successful restaurants and
associated with highly talented and proficient Chefs. Executive Chef Agnimitra
Sharma has an impressive 19 years of hospitality experience. After completing
Hotel Management, Chef did his training with Oberoi Group of Hotels and has
worked with some of the well-known hotels in India including Park Hyatt Hyderabad,
J W Marriott Pune, Radisson blu, Hyatt Regency Kolkata, Hyatt Regency Mumbai,
Crowne Plaza, Meridian, and Intercontinental Group of Hotel.

Sketching a fine line between tradition and innovation, Sharma
is passionate about culinary art, possessing a flair for inventive cooking and
experimenting with new flavors, yet retaining simplicity at the core of every
meal that he designs.

Sharma is a prominent culinary maestro amongst the bandwagon
of chefs of Indian origin, whose food philosophy lies in cultivating and
maintaining only the finest of culinary operations. Committed to building
quality ingredients, Chef focusses on hygiene and sanitation requirements,
which eventually enhances quality standards and ultimately guest satisfaction.

Commenting on his appointment, Sharma said, “I am delighted
to join Vivanta by Taj–Yeshwantpur, Bangalore and take up this challenge as I
believe in excelling in competitive and diverse environments. I look forward to
bringing new and exciting dining experiences to the table, and truly showcase
the finest cuisine to our guests.”