Andaz Delhi appointed Chef Souvick Mutsuddi as their new Executive Sous Chef.
With an impressive culinary journey spanning over 13 years, Chef Mutsuddi brings a wealth of expertise and a passion for culinary excellence to his new role.
Chef Souvick Mutsuddi holds a Bachelor of Science in Hospitality & Hotel Administrations from IHM Chennai, where he honed his skills and knowledge in the field of culinary arts from 2007 to 2010. His culinary journey began as an Industrial Trainee at ITC Sonar Kolkata, after which he became a Hotel Operations Trainee at ITC Fortune Select Palm Chennai, followed by a Commie positions at Hyatt Regency Chennai.
Over the years, he advanced through the ranks, serving as Demi Chef de Parties, Chef de Parties and Sous Chef at Hyatt Ahmedabad as well as Executive Sous Chef at Raddison Blu Resort and Spa, Alibaug. He was also appointed as the Chef de cuisine Holiday Inn Resort, Kolkata NH6. From 2021 onwards, Chef Mutsuddi served as the Chef de Cuisine in Events at the Hyatt Regency Ahmedabad, till date.
Chef Mutsuddi’s culinary journey has taken him to various destinations across India, where he has been exposed to diverse regional cuisines and refined his skills under the guidance of industry veterans. His experience encompasses both hotel and resort environments, as well as event catering, allowing him to create extraordinary culinary experiences for a wide range of guests. He has also been awarded with a HACCP Certification from India and Safe Serve Food Management.
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