Hyatt Regency Chandigarh has announced the appointment of Chef Deepak Sarkar as the new Executive Chef
Chef Sarkar brings with him an impressive 22-year career in the hospitality industry, coupled with a passion for delivering distinctive culinary experiences.
An alumnus of IHM Gwalior, Chef Sarkar’s vision for Hyatt Regency Chandigarh is clear: to create exceptional culinary experiences for every guest, from international travelers to locals.
In his new role, he will oversee the culinary operations across all restaurants, bars, in-room dining, and event spaces within the property. With his expertise in menu planning, vendor management, and culinary innovation, he is committed to crafting inventive dishes that blend diverse flavors and modern-day finesse.
Chef Sarkar’s career began as a Commis Chef at The Metropolitan Hotel in New Delhi in 2002, and he has since held key positions at some of the most distinguished establishments, including ITC Royal Bengal Kolkata, where he led the successful opening of six acclaimed outlets and extensive event spaces.
His career path also includes celebrated brands like Shangri-La, The Leela Kempinski, Oberoi Hotels, and Marriott, as well as international exposure to Japanese cuisine, particularly Teppanyaki, across markets in Indonesia, Singapore, the Philippines, and the Middle East.
Known for his attention to detail and collaborative leadership, Chef Sarkar describes himself as “an enthusiastic, energetic, motivated, and creative individual with a constant drive for new learning opportunities.” Beyond his dedication to culinary excellence, he enjoys superbike riding, off-roading, and sharing his love for gourmet experiences with his team.
“We are thrilled to welcome Chef Deepak Sarkar to the Hyatt Regency Chandigarh family,” said Ashwini Kumar, General Manager of Hyatt Regency Chandigarh. “His diverse experience, innovative spirit, and commitment to creating memorable dining experiences align seamlessly with our vision. We are excited to see his influence across our culinary offerings.”
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