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Amit Dash appointed as multi property executive chef
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Wednesday, 17 April, 2024, 13 : 00 PM [IST]
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Our Bureau, New Delhi
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The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa have announced the appointment of chef Amit Dash as multi property executive chef. With a distinguished culinary journey spanning over two decades, chef Dash is set to bring a fusion of creativity, expertise, and passion to his new role, further elevating the culinary landscape of both properties to new heights.
A graduate of the International Institute of Hotel Management (IIHM) Kolkata, chef Dash has navigated his culinary journey through diverse roles with renowned hospitality brands including Taj Hotels by IHCL, ITC Hotels, Marriott International, and Atmosphere Hotels and Resorts in the Maldives. He brings with him extensive knowledge and comprehension of the dynamic hospitality industry and emerging food trends.
In his role chef Dash will oversee the culinary operations at The Westin Gurgaon, New Delhi, and The Westin Sohna Resort and Spa, ensuring that each culinary offering reflects the brand's commitment to wellness and indulgence. His vision for culinary excellence aligns seamlessly with the brand's commitment to providing guests with unforgettable dining experiences that stimulate the senses and nourish the soul, offering guests an unforgettable journey of flavours and textures.
Chef Dash has received various industry recognitions and accolades such as Award of Culinary Excellence 2014, Marriott Asia Pacific Rising Star Chef Of the year, Award of Culinary Excellence 2017, Marriott International Chef of the year, and Hotelier of the Year – Executive Chef by Brands Academy 2015-16.
Rahul Puri, cluster general manager of The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa, said, "We are thrilled to welcome a veteran such as chef Amit Dash to our team. With his exceptional talent and creative flair, we are confident that he will continue to craft exceptional guest experiences that reflect the essence of each property while pushing the boundaries of culinary creativity."
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