Sheraton Grand Bangalore Hotel at Brigade Gateway recently appointed Chef Gaurav Anand as Executive Chef. A veteran in the culinary space, Chef Gaurav has consistently set industry benchmarks to high standards of fine dining in India. A maverick in the space, he has closely watched the food and beverage industry turn into a culinary paradise. From the day he took up hotel management, he was poised to bring in a change in the hospitality industry.
Chef Gaurav’s fascination for creating delicious food and presenting it in simple yet authentic style, gained him enduring popularity. Chef started his career in year 2002 and ever since he witnessed the evolution of food globally. The exposure and learnings he observed all these years enabled him to experiment and curate signature dishes that established him as a name to reckon with in the industry.
At Sheraton Grand Bangalore Hotel at Brigade Gateway, Chef Gaurav will be responsible for overseeing the daily operations of all the 9 restaurants, planning menus, developing new recipes and training staff. A seasoned professional with over a decade and a half of experience in the F&B industry, Chef Anand is prolific in exotic food preparation yet equally comfortable with comfort food. His passion for quality and wholesome ingredients has amassed a gamut of knowledge and experience he has gained in the hospitality industry that translates into innovative and creative cooking. Ever since his culinary journey started, he has been associated with brands like The Hyatt Hotel, The Westin Pune, The Park Hotel, The Taj Group of Hotels and The Oberoi Hotels in the past. His last stint was with Courtyard By Marriott Hebbal, Bengaluru and was a part of the pre-opening of the hotel. Throughout his culinary career, Chef has always endeavoured introducing novel concepts and out of the box ideas in the kitchen.
Chef has undergone training in Italy where he specialised in Italian cuisine and received a certificate from Federazione Italiana Cuochi by Chef Michele D’ Agostino. He was also trained under Chef Fernando Bassi and worked with Chef Terge Ness, Chef Santanna Fernando, Chef Chung, Chef Mashuk and Chef Mark Phoenix. Chef has undergone work at Taj Denise Island, Seychelles for one month in European section. He has successfully completed various training programs in relation to time management, team building, staff motivation and customer service. He has won many accolades and awards; one among the many is HT Crystal Award for the best Sunday Brunch (Machan) in the city by Mr. Vir Sanghvi for the year 2010. Under his culinary guidance, a number of the restaurants at the hotel, including Seasonal Taste, Prego, Kangan, Mix@36 and Kue Bar received The Times Food Award.
Chef Gaurav expressed “I am extremely excited to join Sheraton Grand Bangalore Hotel at Brigade Gateway. It’s going to give me a huge platform to put my gastronomical skills to use and an opportunity to balance my cooking skills in line with international food standards the hotel is known for. I am thrilled to take up this new challenge and work with the new team here and keep the magic going on in the Sheraton kitchen”.
On Chef Gaurav’s’s joining, Mr. Sujeet Kumar, General Manager expressed “It gives me immense pleasure to announce Chef Gaurav’s appointment as the Executive chef. His strong sense of aesthetics and extra-ordinary culinary skills coupled with his way of thinking will further add value to the brand. We are excited to have him on board and with his strategic guidance; we hope to raise the bar for our diners in terms of service and quality.”