A veteran chef with an experience of 33 years, Chef Bakshi believes he’s a “creative chef”

Novotel has appointed Chef Pritpal Singh Bakshi as the Master Chef at the Novotel Goa Resort & Spa and Novotel Candolim, Goa. A gold medallist from Moscow for the Best Hospitality and Food, Chef Bakshi has extensive experience across Thai, Lebanese, Russian and other varied cuisines with a bent toward Indian food.

Speaking of this appointment, Complex General Manager, Ranju Singh said, “We look forward to working with a globally experienced and immensely talented chef that Chef Pritpal is. With his exquisite skill set, we have no doubt that he will add one more feather to our hat. His knowledge of such a vast range of cuisines that he has accumulated from his travels will add more value to our prestigious resorts. We are confident that with his presence we will make the experience our guests have, even better. It is our pleasure to welcome him to the Novotel family, and we look forward to scaling new heights together.”

Born in the heart of the capital city of New Delhi, Chef Bakshi started his career working for the Oberoi group in 1981. After almost two and a half years, one of his seniors who he refers to as “his God”, prompted him to join the Broadway chain of hotels in Jammu and Kashmir. After learning all the Kashmiri delicacies, his love for cooking brought him to Goa in 1998 where he joined one of the leading restaurants, Indian Spice. Later, Chef Bakshi worked in Bangkok, Chennai and Bengaluru where he accumulated the experience which has resulted in him becoming the skilled multi-cuisine chef he is today.

During the pandemic, he worked as a corporate chef for a USA-based hotel chain in Srinagar before starting his stint with Novotel Goa. A compassionate person, he also undertook the responsibility of two lesser-privileged children by sponsoring their education and livelihood.

A veteran chef with an experience of 33 years, Chef Bakshi believes he’s a “creative chef” who strives to create new recipes and dishes every week. “I am extremely privileged to work with a group known for its patronage and hope to push the boundaries of the culinary world and create recipes which will lead an entire generation of young chefs to dream bigger and cross all the boundaries which have been set for them,” he said.