Hotel Royal Orchid Bangalore announced the appointment of their new Executive Chef, Chef Raj Kumar Nandy.
Chef Nandy has had over 25 years of experience in the hospitality industry with 9 years as an Executive chef, he will be primarily responsible for overseeing the culinary operations while maintaining quality, establishing and enhancing standards, increasing productivity and ultimately guest satisfaction.
Chef Raj Kumar Nandy started his career as a Senior Sous Chef and has worked with many marquee properties such as The Chancery Hotel on Lavelle Road Bangalore, Aloft- Ahmedabad Marriott Hotels, Royal Orchid Central, Ahmedabad, Fortune Landmark Ahmedabad, to name a few. He has honed his skills in fine dining, banquet services, buffet events and food festivals with a focus on Indian and Western cuisines. Using his rich experience, Chef Raj Kumar Nandy will primarily look into training and developing kitchen associates, menu planning and designing, cost optimization and control, safety adherence with hygiene and sanitation standards, and budget management.
With the knowledge, skill set and passion for creativity gained from past experiences and endeavors, Chef Nandy will use his unparalleled expertise to develop new and innovative culinary strategies and deliver exceptional guest experiences. His innovative approach to cuisine, meticulous attention to detail, and commitment to sourcing the finest ingredients will undoubtedly captivate the palates of our esteemed guests.
Vijay Krishnan, Vice President of Operations for South India at Royal Orchid and Regenta Hotels Orchid said- “I am thrilled to announce the appointment of our new executive chef, Raj Kumar Nandy. With his exceptional culinary expertise and unwavering passion for creating unforgettable dining experiences, Chef Nandy is set to elevate our hotel’s experiences to new heights. We are confident that Chef Nandy’s leadership will not only satisfy our guests but also inspire our talented culinary team. His arrival marks an exciting chapter in our hotel’s culinary journey, and we eagerly anticipate the extraordinary culinary delights that he will bring to our tables.”
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