Taj Corbett Resort & Spa has announced the appointment of Chef Bidyut Saha as its new Executive Chef.
With an impressive 19-year career in the culinary world, Chef Bidyut brings a wealth of knowledge, innovation, and a passion for creating unforgettable dining experiences.
Chef Bidyut’s culinary journey stands as a testament to his unwavering dedication and remarkable versatility in the culinary arts. Originating from humble beginnings, he commenced his path by pursuing a Diploma in Hotel Management & Catering Technology from NSHM Academy, West Bengal. Launching his career at the renowned Radisson White Sands Resort in Goa, he meticulously honed his skills before embarking on a global odyssey, further enriching his culinary expertise.
Chef Bidyut Saha continually pushes the boundaries of creativity and refines his craft and throughout his career, he has developed impressive menus showcasing fusion dishes inspired by diverse cultures worldwide. His visionary approach to cuisine and expertise in streamlining operations has garnered acclaim and led to collaborations with esteemed hospitality brands including Country Inn & Suites, Royal Albatross Moderna in Egypt, Ramee Group of Hotels & Resorts in Dubai, Park Hyatt & more. Chef Bidyut has also contributed his expertise to the pre-opening team of ITC Hotels, demonstrating his leadership and commitment to culinary excellence in every endeavour.
“We are thrilled to welcome Chef Bidyut Saha as our Executive Chef,” said Ajay Sharma, General Manager, Taj Corbett Resort & Spa. “Chef Bidyut will not only lead our culinary team but also lend his expertise to making our upcoming Pan Asian restaurant, Makrut, a success. With his leadership, we are confident in delivering exceptional epicurean offerings that seamlessly blend his culinary mastery with the unique charm of Taj Corbett Resort & Spa”
Commenting on his new role, Bidyut Saha, Executive Chef, Taj Corbett Resort & Spa said “I am excited to introduce new initiative that aligns with our vision for excellence, sustainability, and innovation. I aspire to redefine the dining experience and leave a positive impact on both our guests and the world around us.”
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