Bengaluru Marriott Hotel Whitefield has announced the appointment of Chef B Visu as the new Specialty Chef.
Chef B Visu brings over 16 years of extensive culinary experience from prestigious star properties and notable restaurants across Australia, UAE, and India. With extensive experience, Chef Visu is poised to elevate the dining experience at the property.
Chef B Visu began his culinary career in 2009 as a Commis Chef at The Park Hotels in Chennai. He then became a Chef De Partie at well-known places like the Hyatt Regency in Chennai and Carluccio’s in Abu Dhabi. Over his impressive career, Chef Visu has shown his wide-ranging skills in Western, Italian, Greek, and Mediterranean cuisines.
His proficiency in cost control techniques, menu development, and modern plating and presentation techniques, coupled with his ability to maintain the highest standards of kitchen cleanliness and sanitation, make him a valuable addition to the team.
Chef B Visu has also established a firm ground on the world map through his prominent roles including Sous Chef at Aloft Perth, Paparazzi in Mandurah, and Best Western in Tamworth. Internationally he has significantly contributed as a Sous Chef at the Majestic Hotel Tower and Omnia by Silvena Rowe in Dubai. His career is notable for his successful pre-opening experiences, making him well-suited for innovative culinary projects.
“We are thrilled to have Chef Visu join our team,” said Vivek Sharma, General Manager at Bengaluru Marriott Hotel Whitefield. “His passion for culinary excellence and extensive experience in Italian and Mediterranean cuisines will undoubtedly enhance our offerings at Alto Vino. We look forward to the creativity and expertise he will bring to our guests.”
He further stated, “Guests can look forward to a revitalized menu at our Italian fine dining in Alto Vino, featuring an array of innovative dishes that blend traditional flavours with modern techniques, all crafted under the expert guidance of Chef Visu”
Chef B Visu’s professional certifications include a Certificate IV in Commercial Cookery from VETASSESS Australia, an International Certificate in Emergency First Aid at Work (HABC Level III), and a PIC Award certification based on Dubai Municipality requirements. His dedication to continuous learning and development in the culinary field is evident through his various accolades and industrial training experiences.
Read more: Appointments
