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Culinary veteran Basu new executive chef at JW Marriott Mumbai Juhu
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Wednesday, 26 June, 2019, 16 : 00 PM [IST]
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Our Bureau, Mumbai
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 Abhishek Basu recently joined JW Marriott Mumbai Juhu, the JW Marriott Group’s flaghip property in India, as the new executive chef. With over 17 years of experience in the culinary industry, he brings to the role his expertise in food and beverage and culinary operations after a long spanning career in hospitality.
He will lead the culinary team and will be responsible for pricing, cost planning, budget analysis and the curation of innovative menus across all the six specialty restaurants at the JW Marriott Mumbai Juhu.
Prior to this, Basu worked with The Park Hotels in New Delhi and Chennai as the executive chef, executive sous chef and in various other roles. During his tenure he has also won numerous national and international awards for his restaurants.
He has trained in authentic Italian cuisine under the prestigious Le Cordon Bleu in Paris, having learned from some of the most globally-renowned chefs.
In addition to training in culinary arts, he has also received extensive managerial training in the past few years, and is well-versed in leadership and people management.
He has recently gained industry recognition as Noteworthy Talent of the Year, awarded by BW Hotelier’s Indian Hospitality Awards, and has represented the Indian Culinary Forum at FHA (Food & Hotel Asia) 2018 in Singapore.
He has been a part of various such forums in the past, and recently, was also a member of The Week Magazine’s jury, which picks India’s best restaurants.
A pioneer in working with farmers in India and driving sustainability at the ground level, he was recognised by Incredible India - Ministry of Tourism, Government of India as the ambassador to curate a full vegetarian menu in Iceland to celebrate Mahatma Gandhi’s 150th birth anniversary.
At the JW Marriott Mumbai Juhu, he will steer the hotel’s award-winning distinctive restaurants, along with the dynamic culinary teams of the hotel.
His excellence in the food and beverage industry will further facilitate the hotel’s commitment and efforts towards extending world-class dining offerings to their patrons, and consequently enriching guest experiences.
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