To oversee the extensive culinary operations at Skyview By Empyrean’s several F&B outlets

Empyrean Skyview Projects Private Limited (ESPPL) has appointed Anuj Kumar Bhagat as Executive Chef, Skyview by Empyrean Patnitop UT J&K. Executive Chef Bhagat will oversee the extensive culinary operations at Skyview By Empyrean’s several F&B outlets including the global cuisine restaurant Banana Leaf, alfresco dining at Gazebo and Skyview Cafe, in-room dining and large banquets. Under his stewardship, the F&B team will be prepared to cater to over 500 meals a day.

Bhagat began his career over two decades ago and his culinary journey has since traversed across India, Bahrain and Dubai. A skilled culinary professional, he specialises in Continental, Mexican, Oriental and Indian cuisine. He is known for his innovative approach for customised dining experiences, expertise in organising restaurant and banquet services, multi-outlet operations and outdoor catering. He is well versed in coaching and mentoring teams as well as implementing strategies to improve F&B performance.

“We are excited about Chef Bhagat joining the Skyview team,” said Syed Junaid Altaf, Managing Director ESPPL, while welcoming Bhagat to ESPPL. "His solid experience and passion for creating exquisite meals and unforgettable dining experiences for guests makes him the ideal choice to lead the team. Under his able guidance, the team will be further motivated and challenged to provide a range of different cuisines, innovative dishes and superlative service to guests."

An alumnus of IHM, Kolkata, Bhagat has also been the Certified Internal Auditor for ISO at Orange County. He honed his skills in crafting culinary ideas during his tenures at Welcome Heritage, Ramee Group-UAE, Orange County Resorts, Radisson Group, Tamara, Lavasa, among others.  

Commenting on his appointment, Executive Chef Bhagat said, “I am looking forward to enhancing the overall food and beverage experience for guests. Given our unique destination, I am excited about building and fostering relationships with local producers and introducing native and seasonal flavours to the menu.”